Bremerhaven University of Applied Sciences Students Secure Victory in Ideas Contest
*Flexinuggets: A Sustainable, Tasty Solution to S fusge Meat Consumption*
University of Bremerhaven Press Release, June 2, 2025
Three cunning food technology students take the culinary scene by storm, winning this year's TROPHELIA idea competition with their ingenious, protein-packed Flexinuggets.
Say goodbye to dull, tasteless meat alternatives, because these Flexinuggets, made from chicken and beans, are shaking things up in the supermarket world! The vegan sensation is sweeping through grocery stores, and it seems like there's an endless supply of faux schnitzels, stir-fries, and sausages. But what about those who crave a bit of meat in their diet but want to reduce their consumption practically?
Franziska Diebel, Pauline Hoffmann, and Yusuf Toprak are the revolutionary masterminds behind Flexinuggets, concocting the perfect marriage of savory meat and juicy veggies. After earning top honors at TROPHELIA, they have their sights set on the European final, ECOTROPHELIA, in Cologne in October. The team is guided by Prof. Dr. Ramona Bosse.
Diebel's original idea for an alternative to chicken nuggets that doesn't totally eliminate the meat sparked a flame in her fellow food enthusiasts. As a vegetarian for nearly ten years, Diebel has heard it all - "I couldn't possibly give up meat entirely!" More people than ever are aware that excessive meat consumption isn't good for their health, but they don't want to completely sacrifice their carnivorous desires.
So, why not fill the void left by unhealthy meat consumption with Flexinuggets? Comprising only five ingredients, these nuggets fit perfectly with the Planetary Health Diet, a diet centered around mainly plant-based foods with meat used as supplements. One half of each Flexinugget consists of chicken breast meat, while the other half is made of plump, creamy white beans. Even the scrumptious breading is crafted entirely from beans, making the nuggets an excellent source of protein.
Initially, the team experimented with various recipes, trying their hand at seitan flour and other peculiar ingredients. But Prof. Bosse challenged them to keep things simple, and their fellow students provided invaluable feedback on taste and texture during testing.
"We brought half of our household with us to the competition, but we only had one power outlet available," Diebel recalls. "But we managed to use a free kitchen and give ourselves a perfect landing – we had to present the nuggets immediately after frying and plating them." The team's determination and culinary prowess paid off, as they dazzled the TROPHELIA jury and took home the top prize, defending their title for the University of Bremerhaven.
"I'm incredibly proud of our students. They've crafted an exceptional product and presented a well-rounded concept that includes plans for marketing, distribution, and economic feasibility," says Prof. Bosse. "The trio has demonstrated impressive forward-thinking, and they should be immensely proud of themselves and their creation. Now, it's time to focus on the European final and prepare for ECOTROPHELIA."
Participating in the competition was a one-of-a-kind experience for the students. "I completed my Bachelor's degree at another university and wasn't aware that competitions like this existed," says Toprak. "It's fantastic that the University of Bremerhaven offers such opportunities as part of our coursework." Diebel and Hoffmann, who studied at different universities and have backgrounds in Biotechnology, Food Technology, and Technology of Renewable Resources, complemented each other perfectly during product development. At present, they are penning their Master's theses at different companies.
TROPHELIA, a competition targeting food science students, was organized by the Research Circle of the Food Industry e.V. (FEI) for the 16th time. In October, the Bremerhaven team will represent Germany with Flexinuggets at the European competition ECOTROPHELIA in Cologne.
First founded in 1969, the University of Bremerhaven boasts a diverse range of over 20 practical and innovative study programs, providing 3,000 students with a top-notch education. Close ties with the regional economy and modern teaching methods ensure that knowledge remains current and relevant. Over the years, the university's research efforts have garnered numerous awards, contributing to sustainable developments in the region and beyond.
- In their pursuit of innovation, the food technology students at the University of Bremerhaven, including Franziska Diebel, Pauline Hoffmann, and Yusuf Toprak, have found success with their creation, Flexinuggets, in the education and self-development realm of online learning platforms, continuing to refine their recipe and business plan.
- With Flexinuggets, these students are not just addressing the demand for meat alternatives, but also catering to those who wish to reduce their meat consumption without compromising on taste, aligning their product with the principles of the Planetary Health Diet.
