Students Think Green, Healthy With Soy
Food packaging, muffin mix take top prizes at 14th annual Project SOY competition
BY TARA WALSH
Biodegradable food packaging and soybean powder muffin mix were among the winners at the 14th annual Project SOY (Soybean Opportunities for Youth) competition. The event showcased 18 projects from 37 U of G students.
Project SOY awards cash prizes to students representing Guelph and its regional campuses at Kemptville, Alfred and Ridgetown in two categories: diploma and undergraduate/ graduate. First place wins $2,500, second place receives $1,000, and third place is awarded $500.
In the diploma category, Samuel Nyandwi of Campus d’Alfred won the top prize for developing PSOYA, a soy-based muffin mix that is high in protein and fibre and does not contain gluten, lactose or nuts. Second prize went to Brian Romanick of Ridgetown for SOYTasty Seasonings, and Lugi Stephano Bikoroti of Alfred captured third place for creating FROMASOYA.
Topping the undergraduate/graduate category was Sara Bonham for Soya Plast BioPak, a soy-based, 100-per-cent compostable bioplastic food packaging material. Tonya Papanikolov, Matt McSweeney, Audrey Draper and Lauren Mertin took second place for developing FRITZ and Soysup. Third prize went to Meaghan Metcalf and Amanda Andreevski for Soylicious Ravioli.
“I’m in awe of the wide variety of projects in this competition,” said Prof. Kevin Hall, vice-president (research). “When I was a kid, no one ate soybeans or used them much for products. Now that’s changing.”
Project SOY is sponsored by Dekalb Brand Seeds; SOY20/20; Agriculture and Agri-Food Canada; the Ontario Ministry of Agriculture, Food and Rural Affairs; and Grain Farmers of Ontario.