School of Food Science and Nutrition, University of Leeds @foodscileeds.bsky.social · 26/06/2025🏅 We’re proud to share that two of our student teams were shortlisted and participated in the #Ecotrophelia UK Competition 2025! 200
School of Food Science and Nutrition, University of Leeds @foodscileeds.bsky.social · 26/06/2025🍇🥕Team SustainaBalls developed pesto protein balls that are high in protein and fibre, and a source of omega-3, made using carrot tops and red grape skins. 100
School of Food Science and Nutrition, University of Leeds @foodscileeds.bsky.social · 26/06/2025🥣 Team Oat ‘N About created overnight oats using upcycled oat pulp from the oat milk industry, with Bakewell-inspired flavour. Their product is high in protein and fibre, and low in sugar. 100
