A cream liqueur for vegan- and lactose-intolerant consumers, a soybean-based skin exfoliant and edible soy protein substitute for aluminum foil are this year’s first-place projects at the University of Guelph’s 23rd annual Project SOY competition.
RT @TheUrbanCowboy: Ready for prime time: Soy-based Willow Lake Cheese, a winning Project SOY entry from University of #Guelph students… https://t.co/74k9eRsZ0g
RT @UofGResearch: A cream liqueur for vegan- and lactose-intolerant #consumers, a #soybean-based skin exfoliant and edible soy protei… https://t.co/jk9H0xmKZ8
