Article is available in full to IFST members and subscribers.

Register on the FST Journal website for free

Click the button to register to FST Journal online for free and gain access to the latest news


If you are an IFST member, please login through the Members Area of the IFST website. 













Sushi success for Reading students at Ecotrophelia UK

The Yasai team from the University of Reading has been awarded the gold prize at Ecotrophelia 2017 for its veggie sushi-style rolls.

Yasai Sushi are packed with locally sourced vegetables, including crunchy cauliflower rice. The rolls are low fat, low calorie and one portion provides two of your ‘five a day’. Each member of the gold-winning team took home a share of £2,000 and an invitation to become an IFST Young Ambassador.

Ecotrophelia gives students a taste of new product development. From an idea generation through to the final packaged product, the teams get hands-on experience of what it takes to bring an eco-friendly food or drink product to market.

Najrien Juani, a member of the winning team, said: ‘We learnt a great deal during the competition, including things like costing, marketing and packaging. The key to our success was working as a team as we all had different backgrounds – food science, food technology, consumer science and nutrition.’

The awards were introduced by the competition’s Chief Judge and Head of Product Quality, Safety and Supplier Performance at Sainsbury’s, Alec Kyriakides, and presented by Patrick Carter of M&S at Campden BRI’s annual open day.

The Lagom Veg team from Nottingham Trent University secured the silver prize and £1,000 with its vegetable spaghetti snack. The bronze prize and £500 was awarded to the London Metropolitan team for its vegan windfall fruit jelly, which is made from ‘wonky fruit’.

Judges from top names in the food and drink industry, including Marks & Spencer, Coca-Cola, Unilever, PepsiCo, Mondelez, Sainsbury’s, Tesco, Warburtons and Food Manufacture, listened to the teams’ pitches and tasted the products before carefully considering each entry for its industrial feasibility, taste, eco-innovation, originality, creativity and innovation, and market credibility.

Andrew Gardner, Operations Director at IFST said: ‘We are delighted to see that Ecotrophelia UK is continuing to attract interest from the brightest teams around the country. The competition provides an excellent opportunity for students to showcase their talent and gain an insight into the whole food and drink industry, from product development through to marketing and finance. They are our future food scientists and technologists and this experience will be invaluable for their careers in the industry.’

The Yasai team will go on to compete against 19 other national teams from across Europe for the chance to win up to €6,000 at the Ecotrophelia European final, which will be held at Food Matters Live in London in November.

The UK heat of this Europe-wide competition was organised by the UK food and drink research organisation, Campden BRI, in conjunction with IFST, the independent qualifying body for food professionals in Europe.





New FS and T website!

We encourage you to visit the new home for our Food Science and Technology quarterly magazine. This now sits as part of Wiley's Online Library. There, you can access all our past issues from 2017 up to our current issue. Access the new website here: 

View the latest digital issue of FS&T or browse the archive


Click here

Become a member of the Institute of Food Science and Technology