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Nikos Lamprakis & Nikos Zachos are the Nicks behind Chestnicks!

Nikos Lamprakis is a Chemist & Food Technologist with experience in Food Quality & Safety. He loves running and hiking in nature.

For him, Chestnicks is a challenge to prove that young people with innovative ideas can invest and succeed.

Nikos Zachos is an Agricultural engineer & Food Technologist with experience in farming and forestal development. He loves cycling, traveling and visiting rural landscapes.

He believes in greek agriculture and its potentials to produce delicious and high quality food.

Chestnicks took part in the competition ECOTROPHELIA 2018 GREECE competition, held by SEVT (Federation of Hellenic Food Industry) on June 26th, 2018 at Aegli Zappeion, Athens.

ECOTROPHELIA is a competition for creating eco-innovative food products with a commercial potential. It aims to both support greek students engaged in food science and become a hotbed of innovative ideas for the Food Industry.

Chestnicks represented the TEI of Thessaly and our participation stood out among teams from Universities from all over Greece. Everyone who attended the event and tried one – and not only!- satisfied their sweet tooth, indeed.

We received excellent feedback for the taste of our product & for its environmental characteristics from the Jury. Finally, we were honoured by winning the 1st Ecotrophelia Award!

Our team

Chestnicks’ stop-by

The chestnut seeds

The Award!

Our team and supporter

Gluten is a general name for the proteins found in wheat, rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together and is also responsible for foaming action in bakery products. Gluten can be found in many types of foods, even ones that would not be expected.

Gluten is not harmful to all people, but to those who are intolerant to it, a condition known as coeliac disease.

Celiac disease is a serious autoimmune disorder that can occur in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine. It is estimated to affect 1% of the people worldwide.

Currently, the only treatment for celiac disease is lifelong adherence to a strict gluten-free diet. People living gluten-free must avoid foods with wheat, rye and barley, such as bread and beer. Ingesting small amounts of gluten, like crumbs from a cutting board or toaster, can trigger small intestine damage.

Information retrieved from: https://celiac.org