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Image for: Team der TU Berlin holt Bronze für Deutschland beim europäischen Food-Innovation-Wettbewerb ECOTROPHELIA


Proteinreich, knusprig-lecker und zu 90 Prozent aus regional angebauten Erbsen: Das ist der Tempeh-Kräcker "TempSta" – der TROPHELIA-Star 2019, mit dem auch bei Ecotrophelia Platz 3 gesichert wurde.
Proteinreich, knusprig-lecker und zu 90 Prozent aus regional angebauten Erbsen: Das ist der Tempeh-Kräcker "TempSta" – der TROPHELIA-Star 2019, mit dem auch bei Ecotrophelia Platz 3 gesichert wurde.

FEI e.V.

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