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Ice Cream, Truffles, Plant Pots Winners at Project SOY
March 27, 2007
Ice cream and cones, truffles and biodegradable pots for plants - all made from soybeans - topped entries at this year’s Project SOY competition.
The 11th annual event was held Monday, March 26. It showcased 12 projects by 35 University of Guelph students who created new uses and marketing strategies for Ontario soybeans. Ideas ranged from soy food products to fashion accessories to biodegradable utensils and packaging materials.
The competition has two categories: undergraduate/graduate and diploma and is open to students from U of G’s Guelph, Alfred, Kemptville and Ridgetown campuses.
In the diploma category, first place was a tie between Sophie Ménard and Sandra Charlebois of Alfred, who developed soy milk-based ice cream and soy-flour cones, and Melissa Sohm and Ryan McLean of Ridgetown, who created a biodegradable pot for plants from soybean straw.
Topping the undergraduate/graduate category was a soy-based alternative to a European truffle delicacy developed by Guelph food science students Kara Gauthier, Robert Godin, Christina Marsigliese, Andrew Roberts and Kevin Van Groningen.
Project SOY is sponsored by Dekalb Brand Seeds; Agriculture and Agri-Food Canada; the Ontario Ministry of Agriculture, Food and Rural Affairs; and the Ontario Soybean Growers.
