The University of Szeged’s Faculty of Engineering has achieved a major success at the national final of Ecotrophelia, an international food innovation competition, with its Fruit-ReFormers team taking first place. Their cream-filled biscuit, developed according to circular economy principles and made using by-products from coffee shops, has earned them the opportunity to represent Hungary at the European final in France.
Ecotrophelia is an international student competition celebrating sustainable, market-ready food innovation. The Hungarian national final brought together some of the country’s most promising student teams, with Campden BRI Magyarország, a leading Hungarian food industry research, development, and innovation organization, and the National Innovation Agency jointly coordinating the event. In a closely contested field, the University of Szeged team took first place.
Dorka Lukovszki, Botond Dezső, and Benjámin Jancsó claimed the national title in a closely contested final. Photo: Ádám Kovács-Jerney
For the Fruit-ReFormers team, innovation started with a simple question: how can the principles of the circular economy be translated into a food product that helps reduce waste? Dorka Lukovszki, Botond Dezső, and Benjámin Jancsó of the University of Szeged’s Faculty of Engineering developed their winning concept under the guidance of their teacher and mentor, Dr. Erzsébet Illés.
The team’s winning product, developed for the national competition, was an innovative cream-filled biscuit that repurposed by-products from coffee preparation and fruit processing. This circular approach shaped more than just the filling: the students also found a creative way to incorporate fruit fiber into the biscuit dough. The result is a commercially viable, high-value product aligned with modern consumer trends and the green transition.
“The idea emerged as we worked. We wanted to find out what remains in coffee after brewing, and spent coffee grounds were what first got us thinking. This was further inspired by flour made from the fruit fiber left behind after juicing, and from there, it seemed like a good idea to enter the competition with a great team. Beyond the team members themselves, we also owe a great deal to our instructors: Dóra Csercsics, whose expertise in confectionery technology helped bring our product to life, and Edina Lendvai, who gave us valuable advice on the questionnaire survey. Throughout the process, we spent months working in the laboratory to find the perfect balance between sustainability and an enjoyable eating experience. When our team’s name was announced at the final, we could hardly believe it. Now, we have the opportunity to showcase the strength of an innovation developed in Szeged by presenting it at the European final in Paris,” said Botond Dezső, captain of the Fruit-ReFormers team.
PeelPresso is a market-ready green innovation with the potential to make its mark on the food industry. Photo: Ádám Kovács-Jerney
The multi-stage competition put the students’ skills to the test at every turn, from product development and business planning to a live pitch and tasting before an expert jury. The result marked a first in the history of the University of Szeged’s Faculty of Engineering: never before had one of its student teams won the national final.
“I am extremely proud of the team. This historic victory demonstrates that the food engineering and technology education offered by our Faculty ranks among the very best in Hungary. Our first-ever qualification for the European final also highlights the quality of the practice-oriented, innovation-driven education we provide at the University of Szeged,” emphasized Prof. Dr. József Sárosi, Dean of the Faculty of Engineering.
Now all eyes turn to Paris. The Ecotrophelia Europe final will take place on October 18–19, 2026, at SIAL Paris, one of the world’s leading food industry trade shows. In the weeks ahead, the Fruit-ReFormers will be refining every detail as they prepare to present their innovation on the European stage.
Original Hungarian article by Ádám Kovács-Jerney
Feature photo: Fruit-ReFormers, the SZTE Faculty of Engineering team setting its sights on France. Photo: Ádám Kovács-Jerney
