The Ecotrophelia Awards, organised by the Federation of the Food and Beverage Industry (IFLA), were presented last Monday in the framework of the fair Alimentaria 2016. The winners were awarded for the development of innovative food products and beverages that prioritise environmental protection and the transfer of knowledge to the sector in any fields, including nutrition, health, food safety and sustainability, among others.
The event was inaugurated by José Luis Bonet, Chairman of Alimentaria, who stressed the importance of these awards given the boost they help give to the future development of the food and beverage industry.
Meanwhile, Mané Calvo, president of the FIAB, highlighted the efforts of the finalists in a competition which focuses on innovation and sustainability. "Your talent contributes to the enhancement of a sector that supplies products to families in our country and around the world on a daily basis," he added.
For his part, Fernando Burgaz, Food Industry General Director at MAGRAMA, stressed the importance of innovation for the food and beverage industry. He also praised the awards as an initiative that encourages innovation and a commitment to R+D+i.
The first prize went to the Garlicado team, from the Autonomous University of Barcelona, who developed a sweet cream made up of two distinct parts in colour and flavour: on the one hand, black garlic cream, and on the other, an infusion of avocado pit with ginger.
