The Ecotrophelia competition took place on Wednesday and prizes were awarded yesterday Thursday at the conference "Knowledge and skills in the food sector" held by the co-operation forum Matvælalandið Ísland.
The winning idea came from Hildur Inga Sveinsdóttir, Margrét Árna Vilhjálmsdóttir, Mariu Katrina Naumovskaya and Málfríður Bjarnadóttir. The idea was the product "Mauk" which is made from underutilized raw materials. The aim of the product's production was to address one of the biggest problems in the food industry, food waste. Puree is intended as a marinade for chicken and white fish, but can also be used as a base in soups, sauces or stews. The mainstay of the product are tomatoes and carrots, both of which are grown in Iceland on a large scale and are an enormous amount that is wasted. The reason is, among other things, high appearance requirements from retailers and the consumer himself.
The winners aim to further develop the product for the European Ecotrophelia competition, which will be held in London at the end of November.
For further information, contact Málfríður and Hildur Inga at Matís.