Dino Dips bronze prize winner in at student innovation competition

The student team from the University of Reading – the second team of finalists from the University​ – impressed the judges at this year’s competition with its gluten-free, dairy-free, vegan fortified lunchbox snack for young children.

As part of its pitch the judges, the student team were asked to consider the ecological impact of their products and devise ways in which they could drive sustainability during production.

Speaking to Food Manufacture, ​team lead Catherine Hamilton discussed the approach her team took to packaging their product in a way to maintain its eco-friendly credentials.

‘Outside the box’

“During our research into different types of packaging, we wanted to go outside the box​,” she explained. “A member of our team found a material called Plantic, which is biodegradable, plant-based and made of 80% renewable materials, so it’s very sustainable. Other benefits included food ​[inside the packaging] was fresher.

“Our product comes in a pack of four that is surrounded in a cardboard sleeve rather than plastic or a film, so that can be recycled. We know that packaging is important to consumers, so we wanted to make sure it was very environmentally friendly.”

Now in its ninth year, the Ecotrophelia compaction celebrates innovations made by food students and helps guide their careers in the food and drink sector.

Eco-friendly and innovative

Judges from across the industry assess entrants in a ‘Dragon’s Den’ style competition on their ability to develop a product that is innovative and eco-friendly.

Source: foodmanufacture.co.uk

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