A team of six CAFRE food students have designed an award-winning food product and scooped a £1,000 second place prize in an international food competition.
The second year students were representing Loughry campus in the UK final of Ecotrophelia 2016 – an EU-wide food innovation competition for students.
Their ‘El Nacho’ heat and share product – marinated and slow cooked pulled turkey in a spicy enchilada sauce with chunky bread nachos for dipping – impressed the judges landing them the Silver prize.
Derek McDowell, Head of Food Technology Education Branch congratulated team Eco Chic saying: “I am delighted that our students took Silver in the Ecotrophelia competition which provides them with a taste of new product development, from generating ideas to the final packaged product.
“They obviously impressed the judges with their product’s commercial viability, biodegradable packaging and excellent nutritional qualities – low in fat, salt and sugar – plus great taste and flavour,” he added.
Jointly organised by the Institute of Food Science & Technology (IFST) and Campden BRI, 19 teams from across the UK entered this year’s competition, with only five shortlisted and invited to pitch their product to 11 top food industry ‘dragons’ from Marks and Spencer, PepsiCo, Sainsbury’s, Warburtons, Nestle, Tesco and InnovateUK.
To find out more about food courses at Loughry campus visit www.cafre.ac.uk