Reading students have won a top national prize for their innovative use of leftover hazelnut pulp.
The IndulgeCo team from the University of Reading secured the UK’s leading student food innovation award with Favé, a chocolate macaron made using hazelnut pulp—a by-product of nut processing that is typically discarded.
The product earned them the gold award at Ecotrophelia UK 2026 and the chance to represent the UK at the European finals in Paris this October.
Dr Maria (Jose) Oruna-Concha, academic lead for the university’s New Product Development Module and Ecotrophelia, said: "This result reflects the calibre of food science teaching and research happening here at Reading."
The Favé team developed the macaron shell using hazelnut pulp and filled it with a mousse made from UK-grown fava beans.
Each 55g macaron contains around 10g of fibre and uses paper sleeve packaging made partly from hazelnut shells and skins.
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