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Project SOY 2003/2004 Winners


Diploma level entries


First place ribbonBounSoy

BounSoy, by Bounthao Thammavongsa of Campus d’Alfred: Made as an alternative to fatty snack foods, these chips are high in Omega-3 and Omega-6 acids and isoflavones, without gluten or additives. The chips come in two flavours, chocolate and barbeque. The target market is children, pregnant women and those who suffer from cholesterol problems, giving them an alternative to unhealthy snacks. The new chips will help keep kids healthy, help in a low-cholesterol diet, and are a great alternative for those with allergies.

Second place ribbonJumiSoy

JumiSoy, by Michel Racicot and Julie Chollete of Campus d’Alfred: This low calorie, low fat soy spread is high in Omega-3 andOmega-6 acids and isoflavones. It comes in maple syrup and chocolate flavours, and is ideal for a snack or even breakfast. The product does seem more marketable to younger people, but this could aid in creating a new product market for soybeans. The spread is rich in phytoestrogen and proteins, making it a smart and enjoyable addition to a healthy diet.

Third place ribbonVegetarian Soy cabbage rolls

Roll the Soy Health – Vegetarian Soy cabbage rolls by Valerie Blazhko of Kemptville Campus. The meat in these nutritious rolls was replaced by textured soy protein, which has a similar flavour. The nutritional value of the product proves it is nutrient rich, low in fat and high in protein, which is what today’s consumers are interested in. The textured soy protein makes the rolls completely vegan, being that they contain no animal products. The rolls can act as a balanced meal, and are extremely affordable. The product could also be sold in restaurants, increasing the availability of vegetarian meals outside the grocery store and the home.

Honourable Mention

Oh Soy Lines – Health and comfort products from soy by Simone VanWalderveen and Jennifer MacDonald of Kemptville Campus.


Undergraduate/Graduate Category


First place ribbonTOJO

TOJO – A soy based alcoholic beverage concept by Valerie Choy of University of Guelph. TOJO uses soymilk and soybean oil in the production of a soy cream base with application intentions in the alcoholic beverage industry. The product was created out of awareness of the growing increase in consumer desires for new flavours and tastes. TOJO Maple was created as a version of the traditional Irish cream liqueur, and TOJO Passion was created for those who like exotic and foreign flavours. The product is not necessarily a soy market enhancing idea, but will be a value-added product to expand the current market in alcoholic beverages.

Second place ribbonSoyda Crackers

Soyda Crackers, by Stephanie Lessard, Jen Barber, Leah Gillingham and Marisa Mazza of University of Guelph. These crackers are high protein, reduced carbohydrate snack alternatives to regular soda crackers. They are ideal to the health conscious individual. Made with soy protein and high in isoflavones, these crackers should contain enough soy protein per serving to meet the 25g. of soy protein a day health recommendation by the U.S. Food and Drug Administration. The crackers are a healthy alternative and are reasonably priced for today’s consumer.

Third place ribbonSoy Bait

Soy Bait by Nicholas Cole and Marijn Fleuren of University of Guelph. Soy Bait is a fishing lure that is environmentally friendly, and helps reduce negative effects from lost lures to fish and waterways. The soy products used were soy protein isolate and glycerol. The goal of Soy Baits was to reduce the long-term effects of plastic pollution in the river systems and streams. Soy Bait dissolves completely into carbon dioxide and water on land or in water. The implementation of these lures would be cost effective and extremely environmentally safe.

Honourable Mention

Okara Crisps, by Bruce Manion and Kit Cheung.

 


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