The winners of the 2nd Greek national competition for eco-innovative food products were announced on September 10.

Students from all levels of higher education institutions and research institutes in Greece could take part in the competition, which was organised by the Greek Association of Food Industries, by putting forward new ideas for developing pioneering food products with eco-innovation elements, in terms of key raw materials, packaging, manufacturing process, and distribution-logistics.

The aim of the competition, which is part of the European initiative, Ecotrophelia, is to support young students become a hotbed of innovative ideas for the Food industry. The first prize went to a group of students from the National Technical University of Athens (NTUA) for the product Cereal 4, a multi-cereal powder. The product is a mixture of four cereals (rye, oats, rice and corn), carob, natural flavourings and  stevia.Cereal 4 is available in two flavours: orange-mastic and cinnamon-ginger.

The product is so designed as to be easily dissoluble in milk to make an either hot or cold nutritious beverage, or a tasty dairy dessert (pudding).Second prize went to 2 products: the first, called Reberyberry is a sugarless organic marmalade with stevia, and was developed by students from the National Technical University of Athens while the second, called Probiotic Green whole table olives, was developed by students from the Agricultural University of Athens (AUA).

The third prize was also shared by two teams of students, both from the University of the Aegean: one, called ENDECA, is a drink made of organic grape-water and herbal extracts with high antioxidant activity, Greek organic honey, vanilla fir as a natural sweetener and enriched with antioxidant vitamins C and E while the other, Crispy Delight, is a gluten-free snack, high in Omega 3 fatty acids and low in saturated fats.


The winners of the national competition will now participate at the 4th European competition, which is taking place in Paris, on October 21-22, during the SIAL International Food Fair.