University of Guelph Logo Project SOY Logo
soybeans@uoguelph.ca

<< back to archive

Project SOY 2009/2010 Winners


Diploma Category


First place ribbonSamuel NyandwiCampus d'Alfred

PSOYA (from Protein and SOYA) is a protein-rich, vegan friendly, gluten-free, muffin pre-mix. Made with a base of soy-flour, just add water, oil and a banana, and you’ve got yourself a delicious and healthy muffin batter.

Second place ribbonBrian RomanickRidgetown Campus

SOYTasty Seasonings, a soy-based popcorn seasoning, is a great way to add nutritional value to your popcorn. This powder is full of flavour and high in protein, as well as many other nutrients. With a unique Canadian marketing strategy, including unique Canadian named flavours, this product is a great way to add a kick to your regular snack.

Third place ribbonLugi Stephano BikorotiCampus d'Alfred

Fromasoya is a vegan friendly cheese, made from soymilk. This unique product is high in protein, cholesterol-free, and contains healthy fats such as omega-3. Due to its nature, this cheese is the perfect alternative for vegans and lactose intolerance consumers.


Undergraduate/Graduate Category


First place ribbonSara BonhamGuelph Campus

SoyaPlast BioPak Inc., a 100% compostable, soy-based packaging. Cost of production is comparable to traditional petroleum based products, however the main ingredient is sustainable and environmentally friendly, making it easy to target to earth-conscious consumers. Marketing is aimed at companies making green changes, with the goal of having it approved as compostable in all Canadian municipalities.

Second place reibbonTonya Papanikolov, Matt McSweeney, Audrey Draper, Lauren MertinGuelph Campus

FRITZ and Soysup are a paired product of frozen French fries and ketchup… with a twist. These fries are much healthier than traditional fries, being composed of 44% soy grits and containing 15 grams of protein per serving, and are offered in 2 package sizes; single serving and family pack. The ketchup has very similar properties, containing 3 times the protein of regular ketchup, less sugar and less salt. It is also offered in 2 package sizes; single serving packets and an easy squeeze bottle.

Third place ribbonMeaghan Metcalf, Amanda Andreevski, Gillian PriskeGuelph Campus

Soylicious Ravioli, an entirely soy-based ravioli pasta. The shell, filling and sauce are all gluten-free and vegetarian friendly. This product was offered in 3 flavours; butternut squash, spinach and cheese (actually tofu), and spicy bean hamburger (actually soy-hamburger). The pasta has many potential health claims, including reducing blood serum cholesterol, regulating hormones for pre-menopausal women, and antioxidants to reduce the risk of cancer.

Home What is Project SOY? How To Enter Contest tips News LinksArchive Calendar Contacts Sponsors Site Map
Soy Product Shot

© University of Guelph