European Food Innovation

European Food Innovation Student Awards 2011 The future of food 9-10 October ANUGA - COLOGNE - GERMANY 12 participatg countries Czech Republic, Denmark, France, Germany, Greece, Iceland, Italy, Lithuania, Russia, Slovenia, Spa and Switzerland

EDITORIAL Par rapport à d autres dustries et secteurs high-tech, les responsables politiques ont souvent tendance à négliger l dustrie agro-alimentaire. Toutefois, ceux qui suivent ce secteur sont conscients de son importance réelle : l dustrie agro-alimentaire est le prcipal employeur de l Union européenne et la variété de ses productions fortement enracés dans les territoires contribue à faire de l Union européenne le leader mondial de ce secteur d activité. Je suis timement convacu que le succès économique de l dustrie agro-alimentaire européenne, face à des consommateurs particulièrement exigeants, repose pour l essentiel sur le savoir-faire, la technologie et l novation. Le secteur agro-alimentaire est sans doute celui qui est le plus confronté aux défis environnementaux, parce qu un nombre toujours plus grand de consommateurs privilégient des produits respectueux de l environnement. Dès lors, les éco-novations ont acquis une importance stratégique pour l ensemble de la chaîne agro-alimentaire. Je suis persuadé que l expertise des acteurs du secteur permettra à l dustrie agro-alimentaire de rester compétitive sur le plan du développement durable. Le secteur agro-alimentaire pourrait asi devenir un exemple de développement économique respectueux de l environnement. C est pourquoi je suis fier de la participation de la Commission européenne au projet EcoTroFood. La compétition EcoTrophelia illustre la vitalité du secteur en termes d novation : les étudiants révèlent aux entreprises les nouvelles tendances du marché à travers des projets éco-novants et les associations professionnelles, agences publiques et termédiaires privés leur apportent leur expertise spécifique en matière d novation. Personnellement, j attache une très grande importance au secteur agro-alimentaire. La Commission européenne a d ailleurs mis en place de nombreuses itiatives, notamment le Forum de haut niveau sur l amélioration du fonctionnement de la chaîne d approvisionnement alimentaire. Je souhaite bonne chance à l ensemble des participants à EcoTrophelia et j espère qu ils retireront de leurs éco-novations une immense satisfaction tant sur le plan professionnel que gastronomique. Antonio Tajani, Vice-président de la Commission européenne, chargé de l dustrie et de l entreprenariat. Compared to other dustries and to high-tech sectors, policy often neglects the food and beverages dustry. Those better formed are well aware of its real importance: it s the largest dustrial employer the European Union and the territorially-rooted variety of its products contributes to make the Union the leader the sector s world trade. I m strongly convced that the economic success of this sector the presence of consumers high expectations on quality and safety is based on a high level of knowledge, technologies and novations. The sector figures also among those facg the highest environmental challenges, while consumers make environmentally conscious choices. Along the entire food value cha, eco-novations are therefore strategically dispensable. I m confident that the knowledge available to the sector allows it to stay sustaably competitive. This sector can thus set an example for greeng dustry. I m therefore proud that the European Commission contributes to the EcoTroFood project. Its EcoTrophelia competition illustrates the vitality of the sector s novation system: students revealg trends with their creative eco novations for companies with dustrial associations, public agencies and private termediaries brgg their specific knowledge to the novation process. I personally attach great importance to this sector, as shown by our ongog activities such as the High Level Forum for a Better Food Supply Cha. I wish the participants of EcoTrophelia therefore great success with their eco novations terms of professional satisfaction and culary delight. Antonio Tajani, Vice-president of the European Commission charge of dustry and entrepreneurship

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INTERVIEW Dr. Michael E. KNOWLES President of the Food For Life Platform, Vice-President Global Scientific & Regulatory Affairs, The Coca-Cola Company The availability of qualified and experienced personnel committed to research and novation is key to it s success ECOTROPHELIA EUROPE is a competition which not only attracts students from the food sector, but also presents an cubator for novative ideas for the food dustry. This itiative adheres perfectly to the Lisbon strategy of the European Commission which aims to boost novation order to crease the competitiveness of European dustries. In addition ECOTROPHELIA EUROPE is also agreement with the objectives laid out the European technology Platform «Food for Life». This Platform tegrates an educational dimension order to contribute to the development of skilled contributors the food dustry sector: by encouragg young people to choose a career the food dustry sector ; by raisg awareness of a culture of novation. The availability of qualified personnel sensitive to novation is a key condition for successful novation. The volvement of national food federations under the umbrella of FoodDrk Europe is a significant and positive sign of their willgness to encourage development of research and novation at product and manufacturg process levels. Si ECOTROPHELIA EUROPE est une compétition qui attire les étudiants du secteur agro-alimentaire, c est également un cubateur d idées novantes pour le secteur. Cette itiative s scrit dans le cadre de la stratégie de Lisbonne défie par la Commission européenne, dont l objectif consiste à promouvoir l novation dans le but d améliorer la compétitivité des dustries européennes. En outre, ECOTROPHELIA EUROPE répond aux objectifs défis par la Plate-forme technologique européenne «Food for Life» qui prévoit un volet «éducation» visant à contribuer à renforcer l attractivité et les compétences du secteur agro-alimentaire : en encourageant les jeunes à opter pour une carrière dans l dustrie agro-alimentaire ; en encourageant la mise en place d une culture de l novation. Pour être couronnée de succès, une politique d novation implique de disposer de personnels qualifiés sensibilisés à l importance de l novation. La participation de fédérations nationales du secteur agro-alimentaires à l itiative Food Drk Europe est un signe positif fort traduisant leur volonté de s vestir dans le développement de la recherche et de l novation, tant en ce qui concerne les produits que les méthodes de production. Peter VAN BLADEREN Research Centre Director, Nestlé ECOTROPHELIA EUROPE is a valuable itiative which promotes novation and creativity among students terested a career the food dustry. The challenge for students to develop new and terestg products, takg to account the technical, economic and regulatory parameters, is a formidable way to troduce them to the practices and endless opportunities of workg the world of R&D. Students are better prepared for their future profession, while busesses discover the origal ideas and approaches explored by the students. ECOTROPHELIA EUROPE est une itiative origale qui permet de promouvoir l novation au se du secteur agro-alimentaire par le biais des étudiants. Ces derniers sont cités à développer des produits novants qui tiennent compte de paramètres techniques, économiques et réglementaires. Cet exercice pratique permet une expérience de terra qui prépare les futurs professionnels aux contrates dustrielles liées à la recherche et au développement. C est également un formidable outil de promotion du potentiel créatif et novant des métiers du secteur agro-alimentaire permettant aux entreprises de bénéficier des idées les plus origales des étudiants.

INTERVIEW Daniele ROSSI Director General Federalimentare (Italian food dustry federation) At the European level, the establishment of the competition presents three advantages: the first is an aid to counter disterest observed with regard to food dustry jobs. This sector no longer seems attractive to young people different European countries even though the sector represents 4.3 million jobs. the second pot aims to fill the gap between the old and new members of the EU. The fact of mobilizg students, university and dustry members on the priorities Europeans themes allows easier transfer to and appropriation by companies different countries concerned. And of course the ecological aspect which is becomg more and more important our societies. Eco novation will be developed through Ecotrophelia and will allow the European food dustry to stay competitive. The whole production system is concerned: water consumption, waste production, carbon foot prt, packagg, energy, etc. This contest encourages Food-Drk SMEs to novate and give them access to excellent products for development. The dustry needs to constantly re-vent itself! Au niveau européen, la création de ce concours présente trois avantages : Tout d abord, on assiste à un décl de l térêt pour les métiers de l dustrie agro-alimentaire. Dans plusieurs pays européens, le secteur n attire plus les jeunes, même s il représente 4,3 millions d emplois. Ensuite, ce concours offre la possibilité de réduire l écart entre les anciens et les nouveaux États-membres de l UE. Mobiliser les étudiants des universités et les dustriels du secteur agro-alimentaire sur les thèmes prioritaires défis par l UE devrait permettre le transfert et l appropriation de nouvelles technologies par les entreprises des différents pays concernés. En outre, et pour conclure, rappelons l importance croissante de la dimension «respect de l environnement» au se de notre société, une tendance qui est appelée à se renforcer encore au cours des prochaes années. Le concours Ecotrophelia prend asi tout son sens et contribue à la compétitivité de l dustrie agro-alimentaire européenne. L ensemble de la chaîne de production est concernée : consommation en eau, production de déchets, emprete carbone, conditionnement, consommation énergétique, etc Ce concours vise à encourager les PME du secteur agro-alimentaire à vestir dans l novation et à leur offrir un accès à produits d excellence en attente de développement. L dustrie agro-alimentaire doit constamment se réventer. François MARIANI President of CCI Vaucluse Created 2000 by CCI Vaucluse, TROPHELIA, the student food novation trophies has contued to grow and evolve over time. The wners of yesterday are now the creators of today s food trends, while TROPHELIA became European 2008, cludg a growg number of countries. This collective adventure now takes a new turn, with the support of the European Union with the framework of ECOTROFOOD. This turn is that of eco-novation with the clusion of the environmental dimension the judgg criteria of the contest. An essential dimension its long-term implications as it is creasgly significant the decision process of European consumers. Europe is the daily horizon of the entrepreneur, cludg SMEs and novation is an important development that the CCI should support. The heart of our strategy: to promote a synergy between education, R&D and busess. ECOTROPHELIA Europe is a collective adventure, at the crossroads of education, research and busess. CCI Vaucluse, an organisation historically the heart of food novation proudly assumes its role as the enge of this excitg event. Créé en 2000 par la CCI de Vaucluse, TROPHELIA, les trophées étudiants de l novation alimentaire n ont cessé de grandir et d évoluer avec le temps. Les lauréats d hier sont aujourd hui les créateurs des tendances alimentaires d aujourd hui tandis que TROPHELIA devenait européen en cluant dès 2008 un nombre croissant de pays. Cette aventure collective prend désormais un nouveau tournant, avec le soutien de l Union Européenne dans le cadre du programme ECOTROFOOD. Ce tournant c est celui de l éco-novation avec la prise en compte de la dimension environnementale dans les critères de jugement du concours. Une dimension essentielle tant par ses implications à long terme que par la part croissante qu elle prend dans les processus de décision des consommateurs européens. Car l Europe, c est l horizon quotidien du chef d entreprise, y compris des PME-PMI. Et l novation est un facteur de développement que la CCI se doit de soutenir. Nous sommes au cœur de notre stratégie : favoriser une synergie entre formation, recherchedéveloppement et entreprise. ECOTROPHELIA Europe est une aventure collective, au carrefour de la formation, de la recherche et de l entreprise. La CCI de Vaucluse, un territoire historiquement au cœur de l novation agroalimentaire, assume fièrement son rôle de moteur de cette belle manifestation.

ORGANIZATION OF THE 2011 EDITION Quand les dustriels agroalimentaires rencontrent le talent de la jeunesse européenne, cela donne ECOTROPHELIA EUROPE, un formidable vivier de produits et de créations alimentaires pour répondre aux enjeux de l novation, de la compétitivité des entreprises et de la qualité des produits alimentaires proposés au consommateur européen. ECOTROPHELIA EUROPE est un concours européen de création de produits alimentaires éco-novants qui met en lice le lauréat des sélections nationales de chaque état membre participant. Le concours ECOTROPHELIA EUROPE est issu du projet européen «EcoTroFood» émanant du Programme-cadre pour la Compétitivité et l Innovation (C.I.P) de la Commission européenne. «EcoTroFood» est un projet européen (2011-2013) qui a pour objectif de promouvoir l éco-novation au se du secteur agro-alimentaire. L objectif prcipal de ce concours européen est d encourager la création, l novation et le développement de produits alimentaires nouveaux éco-novants par des équipes d étudiants de formations supérieures scientifiques et/ou commerciales. INTÉRÊT Pour les étudiants Une expérience utile et pratique : en proposant aux étudiants de l enseignement supérieur la possibilité de créer un produit alimentaire nouveau qui regroupe toutes les facettes de la complexité de son développement (la technicité, le goût, la réglementation, le marketg, le conditionnement, la fance, et la vente) et qui met en valeur une meilleure utilisation des matières premières ou des procédés plus propres visant la réduction des déchets. Pour l dustrie agroalimentaire Un cubateur d idées pour des produits alimentaires novants. Le lancement d un partenariat public privé pour le développement et la commercialisation des produits alimentaires récompensés. La disponibilité des jeunes gens qualifiés mobilisés autour de la problématique du développement durable. Aider les entreprises à respecter les futures exigences en termes de normes environnementales. Pour les établissements d enseignement supérieurs / chercheurs / professeurs Galvaniser les acteurs clefs de l enseignement supérieur et les faire travailler ensemble avec des spécialistes des technologies alimentaires dans le but de façonner des produits alimentaires de dema respectueux de l environnement. La modification du contenu des cours en tenant compte de toutes les compétences requises dans la création des produits alimentaires éco-novants. La notoriété des établissements de l enseignement supérieur. ECOTROPHELIA EUROPE is the result of the meetg of food manufacturers and the talents of young Europeans, a great reservoir of food products and designs to meet the challenges of novation, company competitiveness and the quality of food products on offer to European consumers. ECOTROPHELIA EUROPE is a European competition for the creation of eco-novative food products that puts competition the wng teams of the national competitions of each participatg Member State. The ECOTROPHELIA EUROPE contest derives from the European project «EcoTroFood» from the Framework Programme for Competitiveness and Innovation (CIP) of the European Commission. «EcoTroFood» is a European project (2011-2013) which aims to promote eco-novation with the food dustry. The ma objective of this European competition is to encourage creativity, novation and the development of new food products for eco-novative teams of students of scientific and / or commercial higher education establishments. WHAT S IN IT FOR THE STUDENTS? Useful and practical experience: by providg students higher education with the possibility to create a new food product that cludes all facets of the complexity of development (technical, taste, regulatory, marketg, packagg, fance, and sales aspects) and that promotes a better use of raw materials or cleaner processes to reduce waste and environmental impact. FOR THE FOOD INDUSTRY? An cubator of ideas for novative food products. The launchg of public-private partnerships for the development and marketg of profitable food products. The availability of qualified young people mobilized around the issue of sustaable development. Help companies to meet future requirements terms of environmental standards. FOR HIGHER EDUCATION INSTITUTIONS, RESEARCHERS AND TEACHERS? Support for key stakeholders higher education to work together with specialists food technology order to shape the future of environmentally friendly food products. The enrichment of course content, takg to account all the skills required the creation of eco-novative food products. Reputation enhancement of higher education stitutions. DOSSIER DE PRESENTATION 10 11

ORGANIZATION OF THE 2011 EDITION RÈGLEMENT PRINCIPE DU CONCOURS ECOTROPHELIA EUROPE est un concours européen de création de produits alimentaires éco-novants qui met en lice le lauréat des sélections nationales de chaque état membre participant. Le concours ECOTROPHELIA EUROPE est issu du projet européen «EcoTroFood» : European Trophelia Service Platform for Econovation Food, émanant du Programme-cadre pour la Compétitivité et l Innovation (C.I.P) de la Commission européenne. «EcoTroFood» est un projet européen (2011-2013) qui a pour objectif de promouvoir l éco-novation au se du secteur agroalimentaire. PARTICIPANTS Le concours ECOTROPHELIA s adresse à tout organisateur national constitué en fédération ou plateforme nationale professionnelle, habilité par le Comité d Organisation d ECOTROPHELIA EUROPE et présentant une équipe d étudiants composée de 2 à 10 étudiants scrits auprès d un établissement d enseignement supérieur public ou privé européen, scientifique ou commercial. Les organisations nationales de chaque État membre de l Union Européenne peuvent participer à ce concours. Les pays non adhérents à l Union Européenne sont également les bienvenus comme vités et participants. CAHIER DES CHARGES Le produit alimentaire, objet du concours, doit répondre à tous les critères du cahier des charges suivant, sans que la liste de ces critères ait été établie dans un ordre croissant ou décroissant d importance, ci-après le «Cahier des Charges». Le produit alimentaire doit : - être pour la consommation humae à destation du grand public ; - pouvoir être mis sur le marché au stade de la distribution de détail et/ou de la restauration hors domicile ; - être novant dans l un ou plusieurs de ses éléments par rapport aux produits alimentaires existants sur le marché. Cette novation peut résulter notamment du concept, et/ou de la technologie, et/ou de la formulation, et/ou de l emballage, et/ou du packagg ; - prendre en compte l éco-novation qui pourra porter sur les matières premières (orige, bio ou à faible coût carbone) et/ou sur l emballage (recyclable) et/ou sur le procédé de fabrication (économe en énergie, recyclage de l eau) et/ou sur la distributionlogistique (nouveaux services ou filière courte) af de faciliter l tégration de la dimension environnementale par les entreprises tout au long de la chaîne de production du produit alimentaire ; - se caractériser pour ses qualités organoleptiques, nutritionnelles ou autres ; - pouvoir être reproduit dustriellement dans une unité de production sur la base d un dossier technique (grédients, procédé de fabrication, prix de revient, vestissements dustriels ) ; - être conforme aux réglementations applicables (procédé, additifs et grédients, emballage, étiquetage, publicité, allégations, sécurité des aliments ) ; - être pertent commercialement (adéquation entre l offre et la demande, plan marketg, packagg, logistique ) ; - faire preuve d une cohérence globale dans tous les critères énoncés ci-dessus et dans le travail en équipe. REGULATIONS PRINCIPLES OF THE COMPETITION ECOTROPHELIA EUROPE is a European competition for the creation of eco-novative food proucts that puts competition the prizewners of the national selections of each participatg Member State. The ECOTROPHELIA EUROPE contest derives from the European project «EcoTroFood»: European Trophelia Service Platform for Eco-novation Food, from the Framework Programme for Competitiveness and Innovation (CIP) of the European Commission. «EcoTroFood» is a European project (2011-2013) which aims to promote eco-novation with the food dustry. PARTICIPANTS The ECOTROPHELIA contest is open to all National Organizers established as a federation or national professional platform, authorized by the Organizg Committee of ECOTROPHELIA EUROPE and with a team of students consistg of 2 to 10 students enrolled a European public or private, scientific or commercial higher education establishment. National organizations from each Member State of the European Union can participate this contest. Non-members of the European Union are also welcome as guest participants or observers. SPECIFICATIONS Each food product entered to the competition must meet all the criteria of the followg specifications, ( no particular order) The food product must: - be for human consumption and dested for the general public; - be marketable via retail outlets and/or food services; - be novative one or more of its elements with respect to food products currently available on the market. This novation may relate to the concept, technology used, formulation, packagg etc - take to account eco-novation focusg on raw materials (organic orig, or low carbon footprt ) and/or packagg (recyclable ) and/or the manufacturg process (energy savg, recycled water use ) and /or distribution-logistics (new or short supply cha) to facilitate the tegration of environmental aspects by companies throughout the production cha of the food product; - be able to characterized for its organoleptic, nutritional or other qualities. - be reproducible an dustrial production unit on the basis of a technical file (gredients, manufacturg process, cost, capital expenditure...) - comply with applicable regulations (processg, additives and gredients, packagg, labelg, advertisg, claims, food safety...); - be commercially relevant (matchg supply and demand, marketg plans, packagg, logistics...); - demonstrate an overall consistency all the criteria above and teamwork. 12 13

ORGANIZATION OF THE 2011 EDITION Le produit alimentaire doit être présenté au travers d un dossier technique explicatif limité à 10 pages rédigé en anglais. Ce dossier technique explicatif doit contenir les formations suivantes : une description du produit alimentaire : nom exact, catégorie précise (par exemple : entrées salées, desserts, plats cuisés, boissons alcoolisées, etc. ), description générale, composition, qualités organoleptiques et nutritionnelles du produit, spécifications techniques, procédé de fabrication, conditionnement, conservation ; une description des aspects éco-novants du produit ; l approche commerciale et le plan marketg. JURY - MODALITES DE SELECTION Af de procéder à la sélection des gagnants du concours par la remise des prix correspondants, il est stitué un jury européen composé de personnalités représentatives du secteur de l dustrie agroalimentaires et de la distribution, de membres de la Commission européenne, d un dustriel représentant l dustrie agro-alimentaire nationale asi que de personnalités très sensibles à l novation alimentaire. Le jury européen évaluera la présentation orale faite par les étudiants en anglais et les qualités gustatives des produits. Chaque membre du jury attribuera une note pour chaque projet. La note par projet est détermée par la moyenne des notes attribuées à chaque dossier par les membres du Jury. La note la plus élevée correspondra au projet qui selon le Jury est la plus proche des critères établis par le Cahier des Charges. Les trois projets primés seront les trois projets ayant reçu les trois premières notes les plus élevées de la part du Jury. Les prix seront attribués par ordre décroissant des notes obtenues. Au cas où deux ou plusieurs projets recevraient la même note, il sera procédé, après discussion sur lesdits projets entre les membres du Jury, à une seconde notation. Si les projets concernés reçoivent à nouveau la même note, le meilleur projet sera départagé par tirage au sort. Chaque membre du jury sera soumis au respect du prcipe d impartialité hérent au concours ECOTROPHELIA EUROPE. L dustriel, membre du jury, désigné par chaque Participant pour représenter l dustrie agro-alimentaire nationale, ne pourra pas juger le produit présenté par l équipe nationale de son pays d appartenance. Les décisions du jury sont souveraes et sans appel. Les membres du jury sont tenus par le secret des délibérations. DOTATIONS Le Concours est doté de trois prix : Prix ECOTROPHELIA EUROPE d Or : 8000 Prix ECOTROPHELIA EUROPE d Argent : 4000 Prix ECOTROPHELIA EUROPE de Bronze : 2000 Le montant des dotations sera versé à chacun des étudiants des équipes lauréates. Ils recevront chacun une somme égale au prorata de la dotation attribuée, calculée en fonction du nombre de membres de l équipe. COMMUNICATION Toute communication commerciale, publicitaire ou d une autre nature faisant référence au présent concours, de la part des Participants, devra préciser l titulé et la date exacte du concours, le titre attribué et la nature du produit alimentaire ayant justifié le prix attribué par le jury. La marque et le logo ECOTROPHELIA EUROPE restent la propriété de son déposant. Ils ne peuvent être utilisés par les équipes qu aux seules fs limitées diquées dans le règlement, et dans le respect de la charte graphique de la marque déposée. MODIFICATION ANNULATION Le Comité d Organisation d ECOTROPHELIA EUROPE se réserve le droit de modifier, reporter ou annuler le concours ou à en modifier les dates ou les conditions, si des raisons dépendantes de sa volonté l y obligent, et ce sans engager sa responsabilité. COMITÉ D ORGANISATION D ECOTROPHELIA EUROPE - FOODDRINK EUROPE - ANIA - Association Nationale des Industries Alimentaires - CCI VAUCLUSE - Chambre de Commerce et d Industrie de Vaucluse Contact : M. Domique LADEVEZE - Coordateur du projet EcoTroFood - dladeveze@vaucluse.cci.fr Chambre de Commerce et d Industrie de Vaucluse Rue Pierre Bayle - BP 91201-84911 Avignon Cedex 9 Phone:+33 (0)4 865 592 11 - Fax :+33 (0)4 902 377 10 - contact@ trophelia.fr www.trophelia.fr PRESENTATION DOSSIER The food product must be submitted with an explanatory technical dossier limited to 10 pages English. The detailed technical file must conta the followg formation: - a description of the food product: full name, specific category (e.g. starters, savory desserts, ready meals, alcoholic beverages, etc....), General description, composition, organoleptic and nutritional qualities, specifications, manufacturg process, packagg, conservation; - a description of the eco-novative aspects of the product; - the commercial approach and marketg plan. JUDGING PANEL SELECTION PROCEDURES A European judgg panel composed of personalities representg the food dustry and distribution, members of the European Commission, an dustrial representg the food dustry as well as national figures. The panel will evaluate the oral presentation by students English and the taste of the products. Each panel member will assign a score for each project. The overall project marks are determed by the average score assigned to each project by the panel, the highest score correspondg to the project which, accordg to the panel adheres closest to the criteria established the Specifications. The three prizewng projects will be the three projects that received the top three highest scores from the panel. Prizes will be awarded descendg order of scores. If two or more projects tie, a revised score will be awarded after discussion between members of the panel. If the projects concerned tie aga, the best project will chosen by drawg lots. Each panel member will be subject to the prciple of impartiality herent the ECOTROPHELIA EUROPE competition. The dustry representative appoted by each participantg country to represent their national food dustry as a panel member, cannot judge the product presented by the national team of his home country. The panel s decisions are fal and without appeal. The panel members are bound by secrecy. AWARDS The contest is awarded with three prizes: > TROPHELIA EUROPE Gold Prize 8000 (eight thousand Euros) > TROPHELIA EUROPE Silver Prize 4000 (four thousand Euros) > TROPHELIA EUROPE Bronze Prize 2000 (two thousand Euros) The amount of the prizes will be paid by bank transfer to the students of the prize wng teams. COMMUNICATION All commercial communication, advertisg or other reference to this contest shall specify the title and exact date of the contest, and the given title and the nature of the food product havg received the prize. The brand and logo ECOTROPHELIA EUROPE rema the property of their depositor. They can be used by teams only limited purposes specified this regulation. CHANGES - CANCELLATION The Organizg Committee of ECOTROPHELIA EUROPE reserves the right to change, postpone or cancel the competition or to change the dates or conditions, if circumstances beyond its control require it to do so, without liability. ECOTROPHELIA EUROPE ORGANIZING COMMITTEE - FOODDRINK EUROPE - ANIA - Association Nationale des Industries Alimentaires - CCI VAUCLUSE - Chamber of Commerce and Industry of Vaucluse Contact: Mr. Domique Ladevèze - Project Coordator EcoTroFood - dladeveze@vaucluse.cci.fr Chamber of Commerce and Industry of Vaucluse - Rue Pierre Bayle - BP 91201 to 84911 Avignon Cedex 9 Phone: +33 (0) 4 865 592 11 - Fax: +33 (0) 4 902 377 10 - contact@trophelia.fr www.trophelia.fr 14 15

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JUDGING PANEL 12 COMPETING COUNTRIES Michael E. KNOWLES Panel Chairman ECOTROPHELIA Europe 2011 President «Food For Life» Platform - FoodDrk Europe Vice-President Global Scientific & Regulatory Affairs, The Coca-Cola Company EUROPEAN COMMISSION DG Enterprise and Industry Thomas HEYNISCH Deputy Head of Unit F5 Food and Healthcare Industries, Biotechnology Michel COOMANS Head of Unit (e.r.) - Food Industry NESTLE Dr.-Ing.habil. Chr. HARTMANN Group Leader Aroma and Taste Research at NRC KOELNMESSE Gerald BÖSE Chief Executive Officer SPES Daniele ROSSI SPES GEIE Consortium Admistrator CZECH REPUBLIC > František SMRŽ Chief Manager of bakery company Zeelandia, spol. s.r.o. DENMARK > Jorgen RISUM Associate Professor, National Food Institut Technical University of Denmark FRANCE > Yves BAYON DE NOYER Vice-President, ANIA, Nationale Association of Food Industries GERMANY > Dr. Udo SPIEGEL Research Director, OETKER Nahrungsmittel KG GREECE > Dr. Dimitrios LADIKOS Head of R&D, YIOTIS SA Member of Scientific Committee, SEVT Member of the ETP Board ICELAND > Dr. Sjofn SIGURGISLADOTTIR Director, MATORKA Sustaable Food ITALY > Annibale PANCRAZIO Vice-President, FEDERALIMENTARE President, ANICAV - PANCRAZIO SpA LITHUANIA > Joana BACEVIENE Senior Manager, State enterprise Agricultural and Food Market Regulation Agency RUSSIA > Tatyana GIRO Dr. Sci. Tech. professor SARATOV University SLOVENIA > Darja JAMNIK Head of Commercial Department, MERCATOR Emba d.d. SPAIN > Federico MORAIS Innovation and Technology Manager, FIAB SWITZERLAND > Patrick WILHELM Head of Busess Units Marketg & Export MICARNA S.A 18 19

PRESS REVIEWS A SELECTION OF NATIONAL COMPETITIONS 20 21

12 PARTICIPATING COUNTRIES CZECH REPUBLIC DENMARK FRANCE GERMANY GREECE ICELAND ITALY LITHUANIA RUSSIA SLOVENIA SPAIN SWITZERLAND FEDERATION : Potravȧřskȧ Komora České republiky Federation of the Food and Drk Industries of the Czech Republic Address : Počernickȧ 96 108 03 Praha 10 General Phone Number : +420/296 411 188, 189, 192 Website : www.foodnet.cz www.ctpp.cz Contact Person : Ms Šȧrka Štejnarvovȧ - Manager CZECH REPUBLIC > FEDERATION OF THE FOOD AND DRINK INDUSTRIES CR (FFDI) is the a private non-governmental and non-profit body representg the terests of the Czech Food and Drk Industries at National, European and International level. Members of the Federation are Branch Associations and dividual food companies. FFDI priorities are: To help it s members to compete effectively and to meet the challenge of the globalisation. To contribute to the development of a legislative and economic framework, addressg issues of competitiveness, food quality and safety, consumer formation and respect for the environment. To facilitate the food and drk dustries to vest more on R&D and novation. To crease consumer confidence by promotg food safety, nutrition formation and encouragg the dialogue on diet, lifestyle and health issues. To establish close and fruitful cooperation among all stakeholders. FFDI is a member of CIAA and one of the foundg members of the SPES GEIE (European Economic Interest Groupg known as Spread European Safety EEIG). In the framework of the European Technological Platform Food for Life (ETP), on 20th March 2006 FFDI established Czech Technological Platform Food for Life (CTPP) and is a member of the network of the National Technology Platforms Food for Life (NFTPs). Key figures of the national food dustry Turnover: Food dustry: 8 291 082 Drk dustry: 2 414 804 Food dustry: 2.284 mil./ Drk dustry: 476 mil. Added value: Food dustry: 2 049 062 Drk dustry: 881 974 Food dustry: 96 039 Drk dustry: 15 559 Three ma representative food sectors: Processg and conservg meat and meat products/production of milk products/production of bakery, confectionery and other flour-based products 22 23

DENMARK FRANCE FEDERATION : National Food Institute - Technical University of Denmark Address : SØltofts Plads, buil. 227-2800 Kgs. Lyngby General Phone Number : 0045 35 887 000 Website : www.food.dtu.dk Contact Person : Ge Ørnholt Zammit - Research Assistant > The National Food Institute focuses on public health relation to human nutrition, food safety, food quality, food technology, environment and health. Activities clude the aspects of food products throughout the entire food cha, from primary agricultural production and dustrial processg to preparation the consumer s home and evaluatg the impact on human health. The ma disciples are nutrition, chemistry, microbiology, technology, toxicology and epidemiology. Our activities clude research, scientifically based risk assessments and advisory services to Danish and ternational authorities and dustry. We monitor food consumption patterns and the national food safety situation, and provide diagnostic and analytical services maly based on accredited and standardised analysis methods. We are part of the national food safety contgency plan and are the national reference laboratory for chemical and microbial food safety. We also serves as an ternational reference laboratory for the EU, WHO (World Health Organisation) and EFSA (European Food Safety Authority) a number of areas: EU Reference Laboratory for Pesticides Cereals and Feedgstuffs EU Reference Laboratory for Antimicrobial Resistance WHO Collaboratg Centre for Antimicrobial Resistance Foodborne Pathogens WHO Collaboratg Centre for Food Contamation Monitorg (GEMS Food) EFSA Zoonoses Collaboration Centre The National Food Institute has approximately 400 employees. Key figures of the national food dustry Turnover: 9 billion 8 billion Added value: 4.25 billion 145.000 (directly and directly) Three ma representative food sectors: Meat products / Dairy & milk products/groservice FEDERATION : ANIA Association Nationale des Industries Alimentaires Address : 21 rue Leblanc 75015 Paris General Phone Number : +33 1 53 838 617 Website : www.ania.net www.ania-recherche.net Contact Person : Françoise Gorga > Founded 1968, ANIA is the French organisation representg professionals the food dustry. Its role is to defend the terests of the leadg dustry France. ANIA federates 21 different professions and over 10,000 busesses. ANIA s mission is to help the manufactured food companies to face the major challenges that are : Food safety issues Transfer of added value from manufacturg to distribution, Competitiveness and ability to export a changg world, Attractiveness of the food processg dustry for young people, Environmental issues. ANIA is deeply vested the promotion of research and novation the food sector. Via its research committee and Food For Life France, the French technological platform dedicated to Food, ANIA has set up an efficient network at French and European level to boost novation the food dustry. Ecotrophelia is the best tool to answer to the consumers, always more demandg terms of sustaable food products. Key figures of the national food dustry Turnover: 143.6 billion 5.7 billion Added value: 25.7 billion 477 000 Three ma representative food sectors: Dairy/Meat/We 24 25

GERMANY GREECE FEDERATION: FEI Forschungskreis der Ernährungsdustrie e.v Address: Godesberger Allee 142-148, 53175 Bonn General Phone Number: +49 2 28 372 031 Website: www.fei-bonn.de Contact Person: Daniela Kkel PR manager > The Research Association of the German Food Industry (FEI) is a nonprofit, registered association supportg research projects all fields of food science, food technology and nutritional science. Up today the FEI is the sole research association spanng almost all branches and disciples of the food and drk dustry Germany. The FEI connects economy and science: It coordates yearly about 100 cooperative research projects, organizes scientific conferences and publishes different media for experts, 60 enterprises, 55 dustrial branch associations and 120 research stitutes are organized with the FEI. The fancg is provided by private fundg (enterprises and dustrial associations) and public fundg (Federal Mistry of Economy and Technology). Sce 2010 the FEI organizes the national selection; TROPHELIA Germany. ECOTROPHELIA Germany takes usually place April 2011. Key figures of the national food dustry Turnover: 149.5 billion 42.9 billion (= 28.7%) 543 000 Three ma representative food sectors: The German food and drk dustry is the fifth largest dustrial branch Germany. In 2010 it generated a turnover of 149.5 bn. Euro and a nomal growth of 1.2%. The dustry s growth can be attributed to strongly risg exports (+9.2%) which reached a level of 42.9 bn. Euro. However, marketg food and drks Germany is a difficult task agast a background of high price sensitivity of consumers and a strong popularity of discount storestivity of consumers and a strong popularity of discount stores. FEDERATION: FEDERATION OF HELLENIC FOOD IN- DUSTRIES (SEVT) Address: 21 Agias Sofias Str. 145 51 Neo Psychiko General Phone Number : +30 21 06 711 177 Website: www.sevt.gr Contact Person: Vasso Papadimitriou, Managg Director - Salta Foti, Techno-Scientific Consultant > Federation of Hellenic Food Industries (SEVT) is the official body representg the terests of the Hellenic Food and Drk Industries at National, European and International level. Members of the Federation are Branch Associations and dividual food companies. SEVT priorities are : To help it s Members (whatever their size) to compete effectively and to meet the challenge of the globalization. To contribute to the development of a legislative and economic framework, addressg issues of competitiveness, food quality and safety, consumer formation and respect for the environment To facilitate the food and drk dustries to vest more on R&D and novation. To crease consumer confidence by promotg food safety nutrition formation and encouragg the dialogue on diet, lifestyle and health issues. To establish close and fruitful cooperation among all stakeholders. SEVT is member of CIAA and one of the foundg members of the SPES GEIE (European Economic terest Groupg known as «Spread European Safety EEIG). In the framework of the European Technologal Platform Food for Life co-operation with ETAT S.A and it is member of the network of the National Technology Platforms «Food for Life» (NFTPs). Key figures of the national food dustry Turnover: 12.5 billion (21%) Food Industry is a major exporter coverg the 15% of the Greek exported products Added value: 3.4 billion (20.4%) Employment figures related to the food dustry: 26% of the total workforce 350 000 (directly and directly) Three ma representative food sectors: Bakery & Confectionary products / Fruit & vegetables / Dairy & milk products 26 27

ICELAND ITALY FEDERATION : Innovation Center Iceland Address : Keldnaholti, 112, Reykjavik General Phone Number : +354 5 229 000 Website : www.nmi.is Contact Person : Fanney Frisbaek - Project Manager > Actg close cooperative with the dustry, academia and national and ternational research stitutes, the Innovation Center Iceland (ICI) focuses on R&D, technology transfer, education, support for entrepreneurs and SMEs and consultg order to crease novation, productivity and competitiveness. ICI is the government s key organization responsible for deliverg busess and novation support services and implementg busess development itiatives specifically designed for the benefit of SMEs, start-ups, entrepreneurs and novators, with the overall aim of creasg national competitive-ness. ICI operates under the Mistry of Industry, Energy and Tourism and receives revenue from both the public and private sectors. The Center currently employs 80 people, cludg 11 outside of the capital area. Key figures of the national food dustry Turnover: 1.83 billion 1.39 billion Added value: 0.91 billion Employment figures related to the food dustry: Farmers and sailors primary production were 9700 the year 2010. And about 8000 people were employed production. This is about 8.5% of the labour force Iceland Farmg and fishg: 9 700 / Fishg dustry 3 600 / Other food processg: 4 400 Three ma representative food sectors: Fishg and fish processg, dairy and meat processg, beverage dustry FEDERATION : Federalimentare Servizi S.r.l Address : Viale Pasteur 10 00144 Rome - Italy General Phone Number : +39 06 5 903 380 Website : www.federalimentare.it Contact Person : Francesca Resio Communication Officer > Federalimentare is the Federation member of Confdustria (General Confederation of Italian dustries) which represents and defends, along with its branch Associations the terests of the food and drk dustry Italy, the second most important manufacturg dustry Italy and the first ranked food and drk dustry Europe. The Federation promotes the values of the Italian food and drk manufacturg dustry: the quality and safety of its products, the confidence the entire production cha, the transparency of its processes, communication and its excellent skills. Key figures of the national food dustry Turnover: 124 billion 21 billion 405 000 Three ma representative food sectors: We / Confectionery / Milk and dairy products 28 29

LITHUANIA RUSSIA FEDERATION : State enterprise Lithuanian agricultural and food market regulation agency Address : L. Stuokos - Guceviciaus Str. 9-12, Vilnius LT-01122 General Phone Number : +370 5 264 4873 Website : www.litfood.it Contact Person : Joana Baceviene - Senior Manager > The Market Regulation Agency was established 1998 to admister Lithuanian agricultural and food market regulation and export promotion measures. The Jot Action (Partnership) Agreement was signed on 29 March 2006, on the basis of which the Lithuanian Food Industry Technology Platform was created. On 26 October 2007 new version of the Jot Action (Parnership) Agreement was signed and the State Enterprise Lithuanian Agricultural and Food Market Regulation Agency became a member of Lithuanian Food Industry Technology Platform. On 18 March 2008 the State Enterprise Lithuanian Agricultural and Food Market Regulation Agency was allocated to prosecute admistrator functions of the Lithuanian Food Industry Technology Platform. The objective of the Lithuanian Food Industry Technology Platform is to encourage the collaboration between busess, scientific and government stitutions the food dustry sector order identify the potent development opportunities of food dustry branches and to mobilize the resources as to direct the State and the EU support to the development of the most perspective branches of the food dustry. Key figures of the national food dustry 36 % of production exported dairy production makes 15 % of food exports, 58 % of dairy production exported to the EU Added value: Sector accounts for a major share of the added value (20.9%) created by the Lithuanian manufacturg dustry 57 000 + Three ma representative food sectors: meat and meat products /milk and dairy products/eggs FEDERATION : Saratov State Agrarian University Address : 1, Teatralnay square, Saratov, 410012 General Phone Number : 8452 233 292 Website : www.sgau.ru Contact Person : Tatyana Giro - Dr. Sci. Tech Professor > Federal state educational stitution of the higher professional trag «Saratov State Agrarian University named after N.I.Vavilov» one of the leadg educational stitutions on preparation of experts for agriculture of the Volga region and other subjects of the Russian Federation. The agrarian university is an educational-research complex, the cultural and social center with a developg modern frastructure. On the basis of university the Association «Agrarian science and education» which frameworks leaders the scientific, educational organizations and the enterprises of an agrarian profile are united is created. The university contacts to 28 European, American and Asian scientific and educational centers. In 2009 the agrarian university is awarded by the Gold medal «European quality» a nomation of «100 best high schools of Russia» and the Diploma of the wner of competition of «100 best high schools of Russia» a nomation «Science and manufacture communication». Key figures of the national food dustry Turnover: $ 87.5 mird $ 60 mird Added value: $18.7 m Employment figures related to the food dustry: 13% from quality occupied manufacturg dustry 1.5 m Three ma representative food sectors: Bakg dustry/flour and Groats dustry/macaroni dustry 30 31

SLOVENIA SPAIN FEDERATION : CCIS - Chamber of Agricultural and Food Enterprises Slovenia Address : Dimičeva 13, Si 1504. Ljubljana - Slovenia General Phone Number : +386 1 5898 296 Website : www.gzs.si/zkzp Contact Person : Petra Medved Djurašonović. Senior Consultant > The Chamber of Agricultural and Food Enterprises (CAFE) is an dependent, voluntary, non-profit, terest group of legal entities, which carry out lucrative busess activities the agricultural or food sector or related activities on the market. The CAFE is a legal successor of the Food Industry Association and it is one of branch chambers that functions under the auspices of the Chamber of Commerce and Industry of Slovenia (CCIS). The Chamber functions a regional dependent manner and, view of the number of its members, it is a recognizable and proment representative of the agricultural and food sector Slovenia and abroad. The Chamber has around 300 members. The CCIS-CAFE corporates, represents and lks the agricultural and food dustry respect to public authorities and European branch associations; it forms viewpots and policies towards the social partners and other domestic and foreign associations, it promotes the development of the sector and knowledge flow, ideas and good Slovenian and European practices the branch. It also provides professional help form of consultg, formation, education and trag. The Chamber represents terests of its members with respect to state authorities, stitutions, trade unions, European associations and stitutions of the European Union by the consensus of the entire branch, dividual sector or section or a committee. CCIS-CAFE is actually a multisectoral chamber. Slovenian Chamber of Agricultural and Food Enterprises is a member of the FoodDrkEurope association, as well as of 8 sectoral associations (AIBI, CAOBISCO, EFM, EHPM, FEFAC, IADSA, IDACE, UNESDA). Key figures of the national food dustry Turnover: 1.84 billion 0.37 billion Added value: 33.175 / employee 13 007 employees 592 companies Three ma representative food sectors: meat and meat products / bakery products and pasta / milk and dairy products / beverages FEDERATION : FIAB - Federación Española de Industrias de la Alimentación Y Bebidas Address : Velásquez, 64-3 _ 28001 Madrid General Phone Number : 91 411 72 11 Website : www.fiab.es Contact Person : Federico Morais, Innovation and Technology Dept. Director > The Spanish Food and Drk Industry Federation (FIAB) was created 1977 to represent, through a sgle organisation and a sgle voice, the Spanish dustry of food and drks, the first dustrial sector of our country. Presently, it encompasses 46 sector associations representg nearly 90% of the sector s turnover. Its ma activity is formg the sector about news that might affect their performance and representg their terests before different admistrations and decision-makg bodies at national, European and ternational level. Its activity focuses on the followg areas: ternationalisation, novation and technological development, legislation and food safety, agricultural policy, environment, nutrition, trag, taxes and communication, always aimg at improvg the dustry s competitiveness. In order to be able to represent the dustry s terests the EU sphere, sce 1983 FIAB matas a permanent delegation Brussels. Likewise, sce 1986 it is a full member of the Confederation of the Food and Drk Industries of the EU (CIAA), a busess sector organization of European scope. Key figures of the national food dustry Turnover: M 85 075 M 16 776 Added value: 2,16 % 460 000 employees 30 823 companies 32 33

SWITZERLAND FEDERATION : Swiss Food Research Address : Schwarzenburgstrasse 161 CH-3097 Liebefeld General Phone Number : +41 0 31 323 86 05 Website : www.foodresearch.ch Contact Person : Silvie Cuperus - Project Manager > Swiss Food Research is the Swiss Association for the promotion of Research and Innovation the Food and Food related sectors. We are recognized by the CTI as R&D consortium. The network of Swiss academic stitutions was established order to enhance the competitiveness of the Swiss food dustry and its suppliers. The food dustry is represented by the Federation of the Swiss Food Industries (FIAL), which is a member of the network. We support companies the formulation of project proposals and impart the highest competencies of research stitutes with our net-work for the most successful execution of the project. We also assist companies the realization of fancial support from national as well as European fundg sources. Swiss Food Research is also runng the National Technology Platform Food for Life Switzerland and ensures that the needs of the Swiss food dustry and its related sectors can also be considered the 7th Research Framework Programme of the EU. For this purpose, Swiss Food Research has formulated a «Strategic Research Agenda 2009-2020». Key figures of the national food dustry Turnover: CHF 18 376 Mio. (2010) CHF 3 079 Mio. (17%, 2010) 33 996 ( 184 companies) Three ma representative food sectors: Meat processg dustry / milk and milk products/ convenience foods 34 35

OFFICIAL PARTNERS ANUGA OFFICIAL PARTNERS CCI Anuga - Host of ECOTROPHELIA 2011 More than 6,500 companies from nearly 100 countries gather at Anuga Cologne not only to do busess but also to discuss essential questions and offer solutions for challenges of the futures. Around 150,000 trade visitors and experts will jo them to be part of the biannual leadg food show. Major companies attend as well as small and middle-sized companies - all of them contributg to the world food markets. Of course Anuga draws a lot of attention to the busess the media and the public. Journalists from all over the world would not miss the show. Thus Anuga with its wide range of participatg companies and the global spectrum of food products and beverages is the ideal platform for the presentation of the widely acknowledged award ECOTROPHELIA. The award directs attention to real novations and future orientated ideas and concepts the constantly evolvg food and beverage busess. The European scale of the contest emphasizes the need for cross-border communication and cooperation, for the food markets of the future are a multational issue. As the world s leadg food fair Anuga is happy to support ECOTROPHELIA and thus to encourage young professionals to get volved the food and beverage busess and to share their creativity and novativeness. The ideas that sprg from the contest will enhance the dustry and offer new opportunities for safe, healthy, sustaable and still profitable food and beverage products. ANUGA accueille ECOTROPHELIA EUROPE 2011 Plus de 6 500 entreprises représentant près de 100 pays participent au salon ANUGA de Cologne pour y conclure des affaires, mais aussi pour y débattre de questions essentielles et proposer des réponses aux défis de dema. Ce salon professionnel de l agro-alimentaire, l un des plus importants au monde, accueille quelque 150 000 visiteurs et experts, les grandes entreprises du secteur asi que nombreuses PME. Le salon ANUGA, qui attire des journalistes du monde entier, bénéficie d une excellente couverture médiatique et rencontre un vif térêt auprès du grand public. Le salon Anuga constitue donc une plate-forme de présentation idéale pour renforcer la notoriété du concours ECOTROPHELIA, déjà largement reconnu par le secteur agro-alimentaire, auprès des entreprises participantes. La dimension européenne de ce concours, qui met l accent sur l novation dans un secteur en constante évolution, souligne l importance de la collaboration et la coopération à l échelle de l UE. En effet, les marchés de l agro-alimentaire du futur représenteront plus que jamais un enjeu multational. En tant que salon leader sur le marché, ANUGA est heureux de soutenir ECOTROPHELIA et d encourager, à cette occasion, les jeunes professionnels à s vestir dans le monde de l agro-alimentaire et à partager leur créativité et leur esprit d novation. Les idées novantes qui seront proposées à l occasion de ce concours permettront à l dustrie agro-alimentaire d offrir de nouveaux produits à fort potentiel commercial qui répondent aux normes les plus exigeantes en matière de sécurité alimentaire, de santé et de développement durable. At the itiative of the Chamber of Commerce and Industry of Vaucluse, twenty higher education establishments, universities and technical centers have been organizg TROPHELIA France, the «Student food novation awards» sce the year 2000 the Palais des Papes Avignon. With these prize-wng students of food novation, the CCI has made a strong gesture of its commitment to this historical sector and capital of the economy of the Vaucluse region. The CCI has confirmed this support for the food sector by participatg the creation of the European Center for Fruit and Vegetable Innovation (PEIFL) and buildg the City of Food. This step has taken on a new dimension with the volvement of the European Commission which has tegrated our efforts with the European EcoTroFood program. This ternational recognition makes Avignon the European Capital of food eco-novation: An novation which respects the consumer, the environment and society general, pillars of sustaable development. Because we cannot conceive of progress only respect of the citizen and the environment, busess leaders of the CCI de Vaucluse contue to support the strategy of synergy between education, research and busess embodied by ECOTROPHELIA EUROPE. The success of ECOTROPHELIA EUROPE is based on a broad partnership which we warmly welcome and everybody takg part must be thanked and congratulated for their efforts. Francois Mariani President of the CCI Vaucluse A l itiative de la Chambre de Commerce et d Industrie de Vaucluse, vgt établissements d enseignement supérieur, universités et centres techniques français organisent depuis 2000 TROPHELIA France au se du Palais des Papes, les «Trophées étudiants de l novation alimentaire». Avec ces Trophées Étudiants de l novation alimentaire, la CCI marquait d un geste fort son attachement à cette filière historique et capitale de l économie du Vaucluse. La CCI a confirmé ce soutien à l agroalimentaire en participant à la création du Pôle Européen d Innovation des Fruits et Légumes (PEIFL) et en construisant la Cité de l Alimentation. Cette démarche prend aujourd hui une dimension nouvelle avec l implication de la Commission Européenne qui a consacré notre démarche au se du programme européen EcoTroFood. Cette reconnaissance ternationale fait d Avignon la Capitale Européenne de l éco-novation alimentaire : Une novation alimentaire respectueuse du consommateur, de l environnement et de la société en général, piliers du développement durable. Parce qu on ne peut plus concevoir de progrès que dans le respect du citoyen et de l environnement, les chefs d Entreprise de la CCI de Vaucluse contuent à soutenir la stratégie de synergie entre formation, recherche et entreprise carnée par ECOTROPHELIA EUROPE. Le succès d ECOTROPHELIA EUROPE repose sur un large partenariat dont nous nous félicitons! Que toutes celles et tous ceux qui y prennent part en soient remerciés! François MARIANI Président de la CCI Vaucluse 36 37

OFFICIAL PARTNERS DEPARTEMENT DE VAUCLUSE OFFICIAL PARTNERS GRAND AVIGNON Created the Vaucluse region, the EcoTrophélia competition has quickly grown to a European level with the constant support of the General Council. It is with great pride that I see today that EcoTrophélia meets the challenge of the synergy between academia, research and the entire food cha. The loyalty of our engagement with EcoTrophélia can be explaed naturally: the General Council of Vaucluse has for many years now made a clear commitment to and given fancial support for agriculture, food and we; the key, emblematic drivers of our department despite their difficulties. Vaucluse is a land of culture, of flavours, of food heritage and also a welcomg place of meetgs and as such we must be at the heart of the development of the dustry of tomorrow, especially by corporatg the now essential elements of sustaable development. Along with local producers and players across the whole dustry, with the European Center for Fruit and Vegetable Innovation and the City of Food, we believe that the future of our region lies research, novation and the development of know-how. We therefore hope that this great event and its wners will contue to she a bright light on the talent and genuity of young Europeans the service of food novation. Claude Haut Senator, President of the General Council of Vaucluse Né sur les terres de Vaucluse, le concours ECOTROPHELIA a su rapidement, et avec le soutien constant du Conseil général, se développer pour attedre une échelle européenne. C est donc avec une certae fierté que je vois aujourd hui ECOTROPHELIA réussir le pari de la synergie entre le monde de l enseignement, les chercheurs et l ensemble de la filière agro-alimentaire. La fidélité de notre engagement aux côtés d ECOTROPHELIA s explique naturellement : le Conseil général de Vaucluse a fait le choix depuis de nombreuses années de s engager clairement et fancièrement pour accompagner les secteurs agricoles, viticoles et agro-alimentaires, des moteurs essentiels et emblématiques de notre département malgré les difficultés. Le Vaucluse, terre de cultures, de saveurs, de patrimoe agroalimentaire mais aussi lieu d accueil et de rencontres, se doit d être au cœur du développement de la filière de dema, en tégrant en particulier les éléments de développement durable désormais dispensables. Aux côtés des producteurs locaux, bien sûr, mais aussi de l ensemble des acteurs de la filière, du Pôle Européen d Innovation Fruits et Légumes ou de la Cité de l Alimentation, nous sommes convacus que l avenir de notre territoire passe par la recherche, l novation et la valorisation des savoir-faire. Souhaitons donc à cette belle manifestation et à ses lauréats de contuer à porter haut et fort le talent et l géniosité de la jeunesse européenne au service de l novation alimentaire. Claude HAUT Sénateur, Président du Conseil général de Vaucluse Greater Avignon supports ECOTROPHELIA Europe 2011 The ternational success of the ECOTROPHELIA Competition (student food novation awards) has confirmed once aga the place of Greater Avignon as a pilot area for the synergy of Research, Innovation and Enterprise. That this novation is driven by young men and women is a sign of strength of the young people of our territories and brgs us confidence for their future. Committed to the economic development of our area, the Urban Community of Greater Avignon takes to full account the importance of agriculture and the food sector and its dynamism with awards for novation this field. ECOTROPHELIA promotes practical trag the field, so that our students become aware of all aspects of product development (from conception to sale). This also provides the dustry with well-traed young professionals, sensitized to sustaable development and promotes economic development through novation. Higher education stitutions can ensure the employability of its students, able to fd employment at the end of their trag. ECOTROPHELIA is dicative. Indicative of the level of trag the food sector. Indicative of an enterprisg youth, ready to work, to compete and to project themselves to the future. Revealg that our dynamic economy can be reforced exchange and sharg. With 12 candidate countries, the ECOTROPHELIA competition reaffirms the ternational position and the selectivity of our territory the food cha. Food Innovation is part of a logic of sustaable development to serve the people and the environment and also enhances our heritage. These are the values held by Greater Avignon. By participatg the fancg of ECOTROPHELIA EUROPE, our communities once aga express support for the food dustries of Vaucluse which, with the European center of fruits and vegetables novation, is now undergog a revival our area. Marie-Josée ROIG, President of the Urban Community of Greater Avignon. Le Grand Avignon soutient ECOTROPHELIA Europe 2011 La réussite ternationale du Concours ECOTROPHELIA (trophées étudiants de l novation alimentaire) a confirmé une fois de plus la place du bass de vie du Grand Avignon comme un territoirepilote pour la synergie Recherche, Innovation et Entreprise. Que cette novation soit portée par de jeunes hommes et femmes est un signe fort de la jeunesse de nos territoires et nous rend confiant en leur avenir. Engagé dans le développement économique de notre bass de vie, la Communauté d agglomération du Grand Avignon prend pleement en compte l importance de la filière agricole et agroalimentaire, et son dynamisme grâce à des trophées récompensant l novation dans ce domae. ECOTROPHELIA favorise la formation concrète, sur le terra, de nos étudiants désormais sensibilisés à tous les aspects du développement d un produit (de la conception à la vente). Il apporte asi à l dustrie de jeunes actifs formés et sensibilisés au développement durable, puis favorise le développement économique par l novation. Les établissements d enseignement supérieur peuvent asi s assurer de l employabilité d étudiants aptes à trouver un emploi à l issue de leur formation. ECOTROPHELIA est un révélateur. Révélateur du niveau des formations dans le secteur de l alimentation. Révélateur d une jeunesse entreprenante qui n hésite pas à travailler, à concourir, à se projeter dans son futur. Révélateur que notre dynamique économique peut se concevoir dans l échange et le partage : avec 12 pays candidats, le concours ECOTROPHELIA réaffirme la position ternationale et la sélectivité de notre territoire dans la filière agroalimentaire. L novation alimentaire s scrit dans une logique de développement durable au service des hommes et de l environnement, elle valorise également notre patrimoe. Voilà des valeurs portées par le Grand Avignon. En participant au fancement de ECOTROPHELIA EUROPE, notre tercommunalité a voulu une fois encore manifester son soutien à la filière agroalimentaire vauclusienne qui, avec le pôle européen d novation fruits et légumes, est aujourd hui en ple renouveau sur notre territoire. Marie-Josée ROIG, Présidente de la Communauté d Agglomération du Grand Avignon. 38 39

OFFICIAL PARTNERS MINISTERE DE L AGRICULTURE OFFICIAL PARTNERS NESTLÉ The Mistry of Agriculture, Food, Fisheries, Rural Affairs and Planng (MAAPRAT) supports ECOTROPHELIA Europe and TROPHELIA France, two great events, highlightg: The excellence of our trag courses for careers food, The novative capacity of our youth, future professionals of the food dustry, The valorization and sharg of cultures and food heritage, rich their diversity. These values resonate with positive actions brought by the National Food Programme. Two of these areas are dedicated to improvg the food supply cha and to research and novation. With this program, new relationships are forged between public and private partners, particular around sectoral collective agreements order to address important issues such as reducg the environmental impact or improvg the nutritional quality and taste of food products. An itiative such as ECOTROPHELIA, which contributes to the competitiveness of food companies for the years to come, thus fds its natural place the national program for food. Le Mistère de l Agriculture, de l alimentation, de la Pêche, de la ruralité et de l aménagement du territoire (MAAPRAT) soutient ECOTROPHELIA Europe et ECOTROPHELIA France, deux belles manifestations, mettant en exergue : l excellence de nos formations aux métiers de l alimentation, la capacité d novation de nos jeunes, futurs professionnels du secteur agroalimentaire, la valorisation et le partage de cultures et de patrimoes alimentaires riches de leur diversité. Ces valeurs font écho aux actions concrètes portées par le Programme National pour l Alimentation dont deux de ces axes sont consacrés à l amélioration de l offre alimentaire et à la recherche-novation. Au se de ce programme, de nouvelles relations se tissent entre partenaires publics et privés, notamment autour d accords collectifs de branche, de façon à répondre à des enjeux d importance tels que la réduction de l impact environnemental ou l amélioration de la qualité nutritionnelle et gustative des produits. Une itiative comme ECOTROPHELIA, qui participe à la compétitivité des entreprises agroalimentaires pour les années futures, trouve asi naturellement sa place dans le programme national pour l alimentation. Nestlé Science & Research Nestlé, founded 1866, is the world s leadg Nutrition, Health and Wellness Company. With headquarters Vevey, Switzerland, Nestlé employs over 280,000 people, with factories and operations almost every country of the world. With unrivaled research and development capabilities, Nestlé has a rich heritage food and nutrition science. Consumer health and wellness was the drivg force for Henri Nestlé when he revolutionized fant feedg with Nestlé s first product, Fare Lactée. This tradition of consumer-centric novation contues today, through Nestlé s dynamic network of Research, Development and Technology Technology centres worldwide. Comprised of over 5,000 people, the diverse expertise of the Nestlé Research Network provides the foundation for Nestlé to respond to ever-changg consumer and busess needs. At the heart of this Nestlé Research Network lies the Nestlé Research Center (NRC), based Lausanne, Switzerland, with additional locations worldwide. The world s largest private food and nutrition research stitute, the NRC is home to a staff of 700 people, with over 300 researchers from 50 nationalities, representg a diverse range of scientific competencies. The expertise of NRC scientists is complimented by a wide-reachg network of external partners such as universities, private research stitutes, hospitals and start-up companies. Nestlé scientists study all aspects of food from Nutrition & Health and Food Science & Technology, to Pleasure durg Consumption and Quality & Safety to translate science to products that brg meangful benefits to consumers everywhere. Nestlé s global R&D Network, addition to its extensive external collaborations, constitutes a robust research potential, second to none among food companies. Together, the scientific excellence and technical knowledge of Nestlé Science & Research helps fulfill Nestlé s vision of Good Food, Good Life for all consumers. For more formation about Nestlé Science & Research, its mission and ongog research programs, please visit our website at www.research.nestle.com. Centre de Recherche Nestlé Fondé en 1866, Nestlé est le leader mondial dans le domae de la nutrition, de la santé et du bien-être. La société, dont le siège est situé à Vevey, en Suisse, compte plus de 280 000 salariés avec des uses et filiales dans presque tous les pays du monde. Grâce à des compétences égalées en recherche et développement, Nestlé possède un riche héritage scientifique en matière d alimentation et de nutrition. La santé et le bienêtre furent les moteurs d Henri Nestlé lorsqu il révolutionna l alimentation des nourrissons avec Fare Lactée, le premier produit Nestlé. Cette tradition de l novation orientée vers le consommateur perdure aujourd hui encore, grâce à un réseau dynamique de centres de recherche, développement et technologie s étendant à travers le monde. Composé de plus de 5 000 personnes, l éventail de compétences du réseau de recherche de Nestlé lui permet de répondre aux besos en constante évolution des consommateurs et des entreprises. Au cœur de ce réseau se trouve le Centre de Recherche Nestlé (CRN), basé à Lausanne, en Suisse, et possédant divers unités délocalisées dans le monde. Le CRN, le plus grand stitut de recherche nutritionnelle et alimentaire privé au monde, héberge une équipe de 700 personnes, dont plus de 300 chercheurs de 50 nationalités différentes représentant une grande diversité de compétences scientifiques. L expertise des scientifiques du CRN est complétée par un vaste réseau de partenaires externes, parmi lesquels des universités, des stituts de recherche privés, des hôpitaux et des start-up. Les scientifiques de Nestlé étudient tous les aspects de l alimentation af que la science se reflète dans les produits qui apporteront des avantages dubitables aux consommateurs du monde entier. Cela va de la nutrition et la santé aux sciences et technologies de l alimentation, en passant par le plaisir éprouvé lors de la consommation, sans oublier la qualité et la sécurité. Outre son vaste réseau de collaborations externes, le réseau mondial de recherche et de développement de Nestlé constitue un potentiel de recherche solide, qu aucune autre société alimentaire n est en mesure de concurrencer. L alliance de l excellence scientifique et du savoir-faire technique de Nestlé Science & Research contribue à mettre en pratique la vision Good Food, Good Life (Manger bien pour vivre mieux) de Nestlé pour tous les consommateurs. Pour obtenir plus d formations sur Nestlé Science & Research, sa mission et ses programmes de recherche en cours, consultez le site Web à l adresse www.research.nestle.com. 40 41

OFFICIAL PARTNERS REGION PACA Provence-Alpes-Côte d Azur is a land of flavours with rich and varied terroirs and many products of controlled designation of orig. This quality is an important issue for our region, for its reputation but also for its economic development. The diversity of our gourmet range is undoubtedly one of the strengths of our attraction to tourists. In a word, «eatg well» is often synonymous with good health. To combe this expertise with important issues such as higher education, novation, partnerships, etc... The Provence-Alpes- Cote d Azur region supports Trophélia and its ternational development through ÉcoTrophélia. In addition to these important issues and their positive effects terms of employment and economic dynamism, the event has the merit of favourg the creation of food products that meet the criteria of sustaable development. Along with dustry sectors, universities and schools, agriculture and busess, the Region actively encourages eco-novation. The volvement of students science and busess higher education workg towards new products that meet these requirements is a sign of hope for the development of quality food. This is an issue of the highest order for our local production and the health of our citizens. On the occasion of this third edition, the region welcomes the expertise of all participants and wishes them the best of luck. Michel Vauzelle President of Provence-Alpes-Côte d Azur Provence-Alpes-Côte d Azur est une terre de saveurs dotée de terroirs riches et variés et de nombreux produits d appellations d orige contrôlée. Cette qualité est un enjeu important pour notre région, pour sa notoriété mais également pour son développement économique. La diversité de notre palette gastronomique est sans conteste l un des atouts de notre attractivité touristique. Enf, le «bien-manger» est souvent synonyme de bonne santé. Pour l association de ce savoir-faire avec des enjeux aussi importants que l enseignement supérieur, l novation, les partenariats..., la Région Provence-Alpes-Côte d Azur soutient Trophélia et son développement ternational à travers ECOTROPHELIA. Outre ces importants enjeux et leurs effets positifs en termes d emploi et de dynamisme économique, la manifestation a le mérite de privilégier la création de produits agroalimentaires respectant les critères du développement durable. Aux côtés des filières du secteur, des universités et des écoles, de l agriculture et des entreprises, la Région encourage l éco-novation. L implication des étudiants de formations supérieures scientifiques et commerciales en faveur de produits nouveaux répondant à ces exigences est un gage d espoir pour le développement d une alimentation de qualité. Il s agit là d un enjeu de tout premier ordre pour nos productions locales et la santé de nos concitoyens. A l occasion de cette 3e édition, la Région salue le savoir-faire de l ensemble des participants et leur souhaite bonne chance. 2010 PRIZE WINNERS TROPHELIA EUROPE Gold Prize > GERMANY > Mr. Chocolate A low calorie healthy microwavable chocolate cake mix, ready to eat 3 mutes TROPHELIA EUROPE Silver Prize > ITALY > Vermouth Spray A spray-packed Vermouth hydro-alcoholic solution TROPHELIA EUROPE Bronze Prize >FRANCE > Toastilegum s A toasted sandwich bread composed of 50% vegetables Michel Vauzelle Président de la Région Provence-Alpes-Côte d Azur 42 43

ECOTROPHELIA EUROPE ORGANIZING COMMITTEE ANIA - National Association of Food Industries FOODDRINK EUROPE CCI Vaucluse - Chamber of Commerce and Industry of Vaucluse Contact: Mr. Domique LADEVEZE - EcoTroFood project coordator dladeveze@vaucluse.cci.fr Rue Pierre Bayle - BP 91201-84911 Avignon Cedex 9 - France Phone:+33 (0)4 865 592 11 Fax :+33 (0)4 902 377 10 contact@trophelia.fr www.trophelia.fr 44 Prt on recucled paper. Création www.lavachenoiresud.com.