Swiss Food Trophy & Ecotrophelia Switzerland 2015 The national student food innovation award & Open Innovation Product Development

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1 Swiss Food Trophy & Ecotrophelia Switzerland 2015 The national student food innovation award & Open Innovation Product Development The national competition Swiss Food Trophy -encourages the creation, implementation and development of new innovative food products by teams of students or members from scientific and commercial establishments of higher education. Swiss Food Trophy will be a flagship competition that will contribute not only to attract students and researchers to the food sector but also to provide a hotbed of innovative ideas for the food industry. The competition is in agreement with the strategic agenda of the European Technology Platform Food for Life which integrates an educational dimension to ensure the availability of work force in the food sector via activities: attracting young people to choose a career in the food sector and improving the innovation culture and awareness. In course of the Swiss Food Trophy - Ecotrophelia Switzerland 2015 the team will be nominated that will represent Switzerland in the Ecotrophelia Europe Competition which will take part from 4 th -6 th of October 2015 during the Expo in Milan. The European Ecotrophelia puts special emphasis on development of new products that are based on new processes and technologies and not only the development of new recipes. Please check the website for the winning products and criteria. The Swiss Food Trophy also is Open Innovation in product development. The products developed and which are free/open for sale will be presented in a special Open Innovation event to the Swiss Food Industry. Each team will present its product and also offe r the possibility for tasting. Following to the presentation 1 to1 discussions with interested industry partners will take place. Swiss Food Research will facilitate and coordinate the Open Innovation event. This is scheduled for May/June The exact date and place will be announced later.

2 How does it work? On the National / Swiss level: Swiss Food Trophy Ecotrophelia Switzerland 2015 provides the platform for future engineers / scientist / product developer and active researchers to design and present innovative food products that are likely to be marketed to an audience from both research and industry. It is an unique opportunity to create and potentially market new products. A jury of experts from research and industry will assess and evaluate the products and their corresponding marketing concepts. Basically the same criteria for the projects apply as for Ecotrophelia Europe except for putting less emphasis in the Swiss Contest on the Readiness of the product of course it has to be fit for human consumption Detailed marketing plan and in depth product description Product packaging and high demand for eco-aspects (not to be mixed up with organic or bio products which are not meant by eco!) In the Swiss Contest most attention is paid to: Level of Innovation should be high creative and new products offer new chances Products that require new processes or technologies or combine technologies in new way Unique selling propositions Positioning of the product against numerous other existing food products. Swiss Food Research is facilitating on a national and also on a European level. On the European level: With the support of the National Food Associations, businesses, teachers and researchers, laboratories and technical centers, the future engineers have designed an innovative food project that is likely to be marketed. The products presented at ECOTROPHELIA Europe are the winners of the national competition of each participating country. The projects follow specifications in which the main evaluation criteria focus on the innovative dimension compared to existing products on the market, the ability to integrate the retail distribution channels and / or catering channels, organoleptic and nutritional qualities, the ability to be industrially manufactured on the basis of a technical dossier, compliance with regulations and market relevance, outlining ecological aspects and advantages (sustainable use of resources). Swiss Food Research, Peter Braun, Swiss Food Trophy Ecotrophelia Switzerland 2015, Page 2 of 5

3 What you can gain! On National / Swiss Level: From the presented products, 5 products will be awarded with 1500 CHF each. Open Innovation - You will have the chance to present your products to members from industry and enter into discussions about commerzialization. All products which are not already protected by an industrial contract and which are free/ open for sale can be presented. Swiss Food Research will support and facilitate that process. Most important During developing a new food product you have the chance to get in contact with a lot of different disciplines that are all of importance for your future professional life. You will have the chance to apply all the knowledge that you acquired over your years of study waiting to be applied. Competences ranging from market understanding, product requirements, product development, technology, legal aspect to packaging and communication and more will be strengthened. A unique experience and competitive advantage that can be talked about in any job interview. On the European Level: The competition has three prizes: ECOTROPHELIA Europe Gold : ECOTROPHELIA Europe Silver : 4000 ECOTROPHELIA Europe Bronze : 2000 What to take into account Universities and Teams! Your university will support you in this development project by providing facilities, materials, time and know how. Depending on the university s educational programme, product development is part of the normal curriculum. To provide the option to participate in Swiss Food Trophy and Ecotrophelia, also teams from universities who do not have a product development module within their course programme can join. In this case the university will name responsible people who will coordinate and support the development teams. Participation will then happen on a voluntary basis. The product development project will always be run by and in the responsibility of the individual university. The research institute will make sure that Teams are coached properly, get access to facilities and materials and provide know how and support to the teams. Swiss Food Research, Peter Braun, Swiss Food Trophy Ecotrophelia Switzerland 2015, Page 3 of 5

4 What you have to comply with: Specifications for the food product to be developed and the dossier to be handed in The food product: Must be fit for human consumption, and aimed at the general public Must be able to be launched onto the retail market and/or the restaurant/catering sector Must demonstrate one or more ground-breaking aspects compared with food products currently on the market. This originality can derive particularly from: the concept, the technology, ingredients, or packaging; Special emphasis is put on new t echnologies & processes developed and applied Must have distinctive taste qualities, nutritional or other advantages; Can be manufactured on a large scale in a production unit based on technical specifications (ingredients, manufacturing process, cost pric e, product development costs ); Must comply with current food regulations (e.g. processing, additives and ingredients, packaging, labeling, advertising, claims, food safety); Must have commercial relevance (e.g. marketing plan, packaging, distribution); Should demonstrate overall coherence and interdisciplinary in terms of the above-mentioned criteria and teamwork. Contents of dossier / project proposal For the application on National / Swiss level (applies to all teams): Be written in English 3 pages max (A4 Format) Present the innovative aspects of the product Briefly describes the technical specifications if known already Provides a first idea on the commercial approach and marketing plan o What makes the product innovative / unique? (Process, technology, ingredients, recipe, taste sensation, nutrition, packaging ) o Why should it be bought and by whom? o Are there comparable and competitive products available? o Why does your product win over the competitor s products? o How shall the product be positioned? Swiss Food Research, Peter Braun, Swiss Food Trophy Ecotrophelia Switzerland 2015, Page 4 of 5

5 Contents of dossier applies only for the team nominated for European contest : Be written in English, Be limited to 10 pages (A4 format), Present the innovative aspects of the process / technology / product Demonstrate the ecological aspects (energy consumption, sustainability, CO2 or water footprint, use of resources. Eco does not imply the use of bio/organic products) Describe organoleptic and nutritional properties of the product and the technical specifications Describe the commercial approach and mark eting plan. Include a layman s summary for communication purposes ( max 750 characters) Important dates On National / Swiss Level: Briefing of Students & forming of groups within responsibility of each University Decide about participation and inform Swiss Food Research: December, 2014 Submit project idea / proposal to Swiss Food Research: Any time but latest February 28th, 2015 Receive feedback 2 weeks after submitting proposal National Contest Swiss Food Trophy: May 2015 (Date and place to be defined) Nominate participating team for Ecotrophelia Europe: May 2015 Swiss Food Trophy Presentation of Products to Industry: May/June 2015 On European Level:(see also guidelines from Ecotrophelia Europe, At the latest in July: on-line submission of the full application At the latest in September: at least five samples of the product packagings (by post-mail) At the latest in September: on-line submission of the support of the oral presentation (ppt or other) Ecotrophelia Europe: Final contest on 4 th -6 th October 2015 during the Expo in Milan. Swiss Food Research, Peter Braun, Swiss Food Trophy Ecotrophelia Switzerland 2015, Page 5 of 5

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