Three female students from the Thessaly University of Applied Sciences found an innovative way to 'earn their daily bread’'. They created 'Artothalassies', a type of bread made of sea water which makes it suitable for consumption by people with high blood pressure. After process and purification, sea water can be used as an alternative to cooking salt.

Moreover, the three food technolgists added inulin, a soluble fibre grown inside artichokes, which is ideal for our gut flora and effective in helping the human body absorb minerals. The result of all these ingredients is a new type of organic bread, with a special aroma (thanks to inulin’s properties) and a nice packaging, promoted by Athenian bakeries. 

The bread was first launched at the Ecotrophelia 2015 Hellas, the national contest of a European institution promoting innovative & environmental friendly food products. The girls explain that the experience was tiresome but constructive: "It took us five months and 25 kg of waste bread to reach our goal".

The national Ecotrophelia, held by the Federation of Hellenic Food Industry, contributed to the commercial success, since new products can be shown through the 'Food for Life' platform, a European network used by universities to promote their work and exchange knowhow in food technology.