ʻMr. Pinxʼ, a food product created by UB students, gets the first prize in the Ecotrophelia España 2019 competition

The students of the master’s degree in Food Research, Development and Innovation of the UB have been awarded with the first prize in the competition Ecotrophelia España 2019.
The students of the master’s degree in Food Research, Development and Innovation of the UB have been awarded with the first prize in the competition Ecotrophelia España 2019.
Research
(28/05/2019)

Mr. Pinx, crispy sticks to stab food, is the new product created by a group of students of the masterʼs degree in Food Research, Development and Innovation of the UB and now awarded with the first prize in the competition Ecotrophelia España 2019. 

The students of the master’s degree in Food Research, Development and Innovation of the UB have been awarded with the first prize in the competition Ecotrophelia España 2019.
The students of the master’s degree in Food Research, Development and Innovation of the UB have been awarded with the first prize in the competition Ecotrophelia España 2019.
Research
28/05/2019

Mr. Pinx, crispy sticks to stab food, is the new product created by a group of students of the masterʼs degree in Food Research, Development and Innovation of the UB and now awarded with the first prize in the competition Ecotrophelia España 2019. 

 

This product, created with cornflour, re-invents the design of the common sticks - non-reusable and used to stab tapas in bars and restaurants- and makes them eatable. Therefore, Mr. Pinxʼs innovative formula makes this product to be fully part of the nutritional product and enriches the experience of its users without creating waste. The winner of Ecotrophelia España 2019 has been carried out by the UB students Kizkitza Castander, Julia Pablo-Torres, Andrea Maldonado and Anabel Prázedes, under the supervision of Cristina Andrés Lacueva, lecturer at the Faculty of Pharmacy and Food Sciences of the UB and coordinator of the master, and the lecturer Ramon Rovira, from the same Faculty.


Ecotrophelia Esaña is a competition launched by the Spanish Federation of Food and Beverage Industries (FIAB), with the support from the Spanish Ministry of Agriculture, Fisheries and Food (MAPA) and Alicia Foundation. This initiative, aimed at bachelor and master degree students, wants to honor the most innovative food products that reflect models of sustainable production within the sector of food and beverage industries.

 

According to Mauricio García de Quevedo, general director of FIAB, “the proposal of the winning team responds to the objective of Ecotrophelia awards: innovative products that take into account the environmental criteria”.


The finals of Ecotrophelia España, this year in their tenth edition, took place on May 23 in Alicia Foundation, in Món Sant Benet (Sant Fruitós de Bages). The jury gave the second prize to the product Go-Chick -a proposal of desert with chickpeas as raw material- presented by UAB students. Mini Serranitos, a product presented by students from the University of Burgos and based on small bread sandwiches and Spanish ham (ibérico), was the third finalist.


The product created by the students of the masterʼs degree in Food Research of the UB will be the Spanish representative for the new edition of Ecotrophelia Europe, the European final to take place from October 6 to 7 in Cologne (Germany).

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