‘Specornoos’ wins award at European innovation competition


Belgian students have received a silver award at the European Ecotrophelia innovation competition in Paris, with their 'specornoos' product.

A small group of students from the ‘Université Libre de Bruxelles’ (ULB) came up with the idea of creating an ice cream cone using leftover bread, with a 'speculoos' (cinnamon biscuit) taste. 'Specornoos' was the result.

The Ecotrophelia jury awarded the Belgian creation thanks to its pleasantly surprising taste. The sustainable character of 'specornoos' was also praised: it is made using leftover bread, a resource which is in abundant supply.

FEVIA, the federation of the Belgian food industry, supported the ULB students throughout the competition, and is also delighted by the result. This award demonstrates that with the necessary creativity, there is still an interesting future for young people in the food sector.