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In this exclusive interview with Food production, Team member Lottie Morey discussed the sustainability features of the product and how the manufacturing process would be sustainable.
“We have tried to incorporate sustainable practices throughout the manufacturing facility, so we hope it is a carbon neutral location – using renewable energy sources wherever possible and offsetting emissions by planting trees – and hope to have an anaerobic digestion facility in the future, so that we can regenerate all the waste we produce into electricity and other forms of energy. “Morey explained.
“We have made sure that our suppliers are in the immediate vicinity [to the site] – we are all in the south of England – to reduce transport emissions. In our manufacturing process, the dough we use can be reused so that all leftovers can be used to minimize waste. “
“New Protein Sources”
When asked why her team was participating in this year’s competition, Morey said: “Our team wanted to open people’s eyes to novel protein sources – more sustainable and less conventional.
“When people think of protein, they think of meat and poultry and not really seaweed. When we evaluated the market, we found that the market for savory, high-protein snacks was less saturated than candy, so we went for a savory, high-protein product. “
The team chose a medium that bridged the gap between traditional high-protein snack products like bars and cookies.
“A lot of companies use algae, but nobody takes advantage of the nutritional benefits and protein in it, so we believe our product can be successful in the market because we found some loopholes.”added her.
The dragon’s den
Now in its ninth year, Ecotrophelia is running a Dragon’s Den-style competition inviting teams of British students to create innovative, environmentally friendly food and beverage products.
At this year’s virtual event, the finalists presented their products to the judges, or “dragonsâ€, for their chance of a place in the European final and part of the £ 3,500 prize money.
Econauts, the University of Nottingham’s student team, won this year’s competitionWith their alcohol-free version of a coffee liqueur.
Commenting on her victory and qualification for the European finals, team member Jemima Willgoss said: “We are really looking forward to the challenge of the European final and can hardly wait to see what great products the other teams have developed.”
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