Dunarea de Jos University of Galati is representing Romania in the final stage of the ECOTROPHELIA EUROPE 2025 competition, taking place on 7-8 October 2025 at ANUGA, the world's largest trade fair for the food and beverage industry, held in Germany, the university announced.
Romania is competing alongside teams from 17 other European countries for one of three medals awarded for sustainable food innovation.
The Galati team comprises students and faculty from the Faculty of Food Science and Engineering (SIA), the Faculty of Engineering (FI) and the Faculty of Economics and Business Administration (FEAA). The the product with which they are participating, named 'FoodCell', is an innovative, protein-rich snack made from cereals and milk/cheese, presented as crunchy biscuits accompanied by a creamy sauce.
"FoodCell is designed for nature enthusiasts, athletes and active individuals, using natural, nutritious and sustainable ingredients sourced locally. The product reflects circular economy principles, with minimal environmental impact and a low water and energy footprint. Ingredients such as whey by-products from butter production, whey proteins and buckwheat flour are ingeniously reintegrated into the manufacturing process, offering a unique formula for rapid post-exercise recovery, rich in essential amino acids, antioxidants, phospholipids and electrolytes," ECOTROPHELIA EUROPE reported.
The product is gluten-free, can be safely stored at room temperature for three months, and comes in a mildly spiced version enriched with vitamin D. Its packaging, made from reusable biopolymer, complements the 'food for adventure' concept, ensuring freshness.
"FoodCell is more than a snack - it is an innovative food experience combining science, sustainability and taste. Whether consumed during hikes, workouts or relaxation breaks, it provides energy and nutritional balance," the representatives of the Galati team said.
ECOTROPHELIA EUROPE is organised by EEIG ECOTROPHELIA, a consortium bringing together major European food organisations including ANIA (France), FIAB (Spain), FEVIA (Belgium), SEVT (Greece) and FoodDrinkEurope, under the aegis of EIT Food.
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