What inspired you to participate in Ecotrophelia?

We were inspired to participate in Ecotrophelia during our final year of studies, when we had the opportunity to develop an innovative and eco-friendly food product as part of a student project. After months working on every detail, Ecotrophelia felt like the ultimate reward — an incredible opportunity to present our work to a wide audience and food industry experts, get valuable feedback, and continue improving our product. It was also a personal challenge for us, driven by the excitement of competing, the desire to win, and the ambition to showcase a fresh, forward-thinking vision of tomorrow’s food.

Before the competition, did you think it would have been possible to launch it?

The idea had started to grow in our minds, but it wasn’t concrete yet. We knew there was a market for it, but everything was unclear. We weren’t sure if it was feasible, or if we really wanted to pursue it. However, we absolutely loved the project and that passion naturally sparked the desire to continue after our studies.

What is your product and what makes it innovative?

Arsène is a French coffee alternative made from roasted lupin, chickpeas, and chicory — all grown in France. It offers the comforting taste of roasted notes, with or without caffeine and without bitterness. It’s innovative because of its unique local ingredients, eco-friendly approach, and ability to recreate the ritual and pleasure of coffee without the downsides.

What are your core values and missions?

Our core values are sustainability, transparency, and pleasure. We want to reinvent daily habits by providing a mindful alternative to coffee that supports well-being and the environment.

What’s the difference between your Ecotrophelia prototype and the current market version?

Our prototype was more of a proof of concept. Since then, we’ve improved the recipe for better taste and sustainability, secured 100% French sourcing, and developed professional packaging and branding.

What were the biggest challenges you faced in developing the brand?

The biggest challenge was financial. As a young brand, securing funding was not easy. Building awareness for a new kind of product was also tough, requiring creativity, persistence, and communication.

What did Ecotrophelia bring you personally and professionally?

It gave us the chance to push our project further, pitch to experts, and receive feedback. It boosted our confidence and confirmed our idea had potential. On a personal level, it strengthened our teamwork, taught us to handle pressure, and gave us pride and accomplishment.

What’s your best memory from the competition?

Presenting on stage — after months of hard work, it was rewarding to finally share our idea. We were nervous but proud, and seeing people excited about our concept gave us confidence.

How did you fund your project in the early stages?

Mainly through competitions — winning prizes and grants helped cover initial costs.

What is your current company size?

We are a small team of three co-founders, working full-time. We sell mainly in France via our website and select retailers.

Are you still working with your original Ecotrophelia team?

Not everyone, but two of them.

Do you plan to internationalize your product?

Not immediately, but we’re open in the future once we have resources and partners.

How do you continue to innovate today?

Not immediately, but we’re open in the future once we have resources and partners.

Do you plan to internationalize your product?

By creating new recipes, exploring ingredient combinations, and improving sustainability. We also listen to consumer feedback and trends.

What are your next big goals?

Expand our presence in France, grow new product ranges, strengthen retail partnerships, and eventually expand internationally.

What is your opinion on food innovation today and tomorrow?

Food innovation must now address real challenges like sustainability and health. Consumers want meaning and transparency in what they eat and drink.

What would you say to future Ecotrophelia participants?

Enjoy the experience! Push your ideas further, take risks, trust your project and team — you’ll grow so much personally and professionally.