Sorghum, dark chocolate and grape seeds. These are the basic ingredients of the Socrock bar, conceived by the students of Agriculture of the Catholic University of Piacenza and awarded by EcoTrophelia Europa, the competition for the best prototypes of eco-innovative industrial food products designed by university students, organized in the context of Anuga, the most important European agri-food fair.
SOcrock's winning feature is the choice of eco-friendly ingredients. Sorghum is a grain similar to corn, but it resists drought and has modest water demands; the distillery grape seeds are by-products of the food industry.
The sustainability of the snack is contributed to by the almost waste-free production and the procurement of raw materials not far from the production site. Features that are completed with a completely recyclable packaging to which the students have combined an environmental label that communicates to the consumer the impact of the product on the ecosystem in terms of greenhouse gas emissions and exploitation of resources.