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UK: Students win silver at European competition with innovative vegan sushi
27 Nov 2017 --- A team from The University of Reading has been awarded the silver prize at the European final of Ecotrophelia for their caulirice sushi. The vegan sushi is made using cauliflower rice and fresh vegetables and contains just 75 calories per portion. The team was presented with an award and a cheque for €4,000 (approx. US$4,750) by Ariane Andres, Head of Academic Alliances at Nestle Research Centre and Bertrand Emond of Campden BRI at Food Matters Live exhibition in London. Bertrand Emond, Head of Membership and Training at Campden BRI said: “This is the second year in a row that a UK team has had success at the European finals and we are delighted for the University of Reading team. The food industry faces fundamental challenges including reducing our environmental impact, meeting growing global demand for food and producing more from less as pressure increases on resources. We must support efforts to nurture and drive innovation in the industry that helps us to meet these challenges. Ecotrophelia is a fantastic platform and source of innovation and inspiration for the industry, which capitalizes on the creativity and energy of our brightest and most enterprising food students supported by the best academic institutions. A huge thanks to all the sponsors of the UK competition for their continued support.” Ecotrophelia UK is organized by Campden BRI in conjunction with the Institute of Food Science & Technology (IFST) and sponsored by Marks and Spencer, Unilever, Coca-Cola, Sainsbury’s, PepsiCo, Tesco, Mondelez, Warburtons and Food Matters Live. To contact our editorial team please email us at editorial@cnsmedia.com 
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