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Project SOY 2000/2001 Winners


Diploma level entries


First place ribbonBRINGING SOY BACK TO THE FARM

Soy-based udder balm for cows and ewes took first place in the diploma category. It earned Kemptville Campus student Jason McIntosh $2,500.

Udderly Soyft balm, made with 100 per cent soybean oil, has several beneficial qualities. When applied with single-use towels, it reduces the risk of cross contamination and spreading of infection between animals. It also contains vitamin E, which has healing properties, and lavender, an anti-microbial agent with a calming effect on the animal.

"In developing Udderly Soyft balm, I aimed to create a product that's feasible, made from natural, Ontario-produced ingredients, and is cost effective," says McIntosh.

Second place ribbonHEAVEN-SENT SCENT

Soy'Perb is the name of an all-natural soy-based antiperspirant developed by Ridgetown Campus students Krystyna Czarnik and Alicia Gabourie. The product won second place in the diploma category and a prize of $1,000.

To create Soy-Perb, the duo enhanced a soy-oil and soy-flour base with natural fragrances and moisturizers, then eliminating controversial chemicals such as aluminum, used in most commercialy-available deodorants. Capitalizing on recent trends towards more natural personal-care products, they believe Soy'Perb can compete with available brands. "Our all-natural antiperspirant is an attractive alternative to existing products."
In terms of future goals, Czarnik and Gabourie plan to incorporate soybeans into a whole line of soy-based personal-care products, including body sprays.


Undergraduate/Graduate Category


First place ribbonANOTHER TRAY ANYONE?

Now soy enthusiasts can have their tray and eat it too thanks to Soylutions edible food-packaging created by engineering undergraduate students Marc-Antoine Joly, Phuong Nguyen and Eugene Mohareb. Their first-place win in Project SOY 2000/2001 earned them $2,500.

To replace standard plastics and Styrofoam generally used in food packaging, the team relied on soybeans, a more natural ingredient. Available in strawberry and chocolate flavour, their trays are not only biodegradable but are also safe for children to consume. Not to mention that they offers to reduce the environmentally-harmful impact of most commonly-available food-packaging products, which comprise one-third of landfill waste.

"People are excited about our idea and anxious to see the product on the market. Of those surveyed, most people appreciated the fact that the product is made from soy, now popular for its health benefits."

Adding the health benefits of soy to a tasty, appealing and environmentally-friendly package is a sound step towards increasing soy awareness, and reducing landfill waste.

Second place ribbonRECYCLED PAPER WITH A TWIST

Upon registering in Project SOY, food science students Rebecca Paine and Catherine Schluter aimed to create handmade paper that's attractive and versatile, and to simultaneously address waste-reduction and deforestation concerns. They walked out of the contest with a second place win, a cash prize of $1,000, and a unique product -- recycled paper made from soy material, rather than simply wood pulp.

Handmade paper is already available in art and craft stores. However, Schluter and Paine's Soylutions paper is sure to grab the attention of environmentally-conscious consumers - it's made with okara, a soybean waste product normally discarded after the soymilk production process. Okara's high-fibre content makes it an ideal replacement for wood pulp.

To top it all off, the paper is as versatile as the bean it's made from. It can be made using a variety of textures, colours, and can be utilized in a number of ways, from stationary to gift wrap, bags, business and greeting cards, and book covers.

"The paper is artistic, functional and can be sold at affordable prices. A successful market for handmade paper already exists and incorporating soy into this type of product can only make it more popular," says Schluter.

Third place ribbonFUNCTIONAL FOODS FOR THE FUTURE

FerriSoy soy-derived iron supplement earned George Bassel and Amy Proulx third place in Project SOY 2000/2001, and a cash prize of $500.

The team developed an iron supplement that is more easily absorbed and more potent than conventional iron supplements. In fact, only three grams of Ferrisoy have roughly the same iron content as a 16oz steak. Since it's easier to ingest, the product could possibly reduce problems associated with standard fortified vitamins, such as stomach upset.

But that's not all. FerriSoy could also benefit groups such as vegetarians who often consume insufficient amounts of iron, says Proulx who is herself vegetarian. And, it could play a role in overcoming nutritional deficiencies in developing countries.

"There is a growing demand for naturally-sourced vitamin and mineral supplements, particularly nutraceuticals and functional foods, and Ferrisoy meets this demand," says Bassel

The duo now plans to do more extensive testing and to further develop their product to ensure its efficacy and safety, in hopes of making FerriSoy available to the public.

Honourable mention:


GUILT-FREE BROWNIES

For all those who dream of a low-fat guilt-free snack, A Hint of Fudge brownie created by food science students Andrea McBride, Meghann McLeod, and Sarah Morrison may be the perfect solution.

The brownie that earned this trio a honourable mention redefines how we view snack food. Traditionally considered to be low in nutritional value, A Hint of Fudge brownie is low in fat instead, and it combines rich chocolate flavour with fruit purees and health-beneficial soy protein.

This makes the product attractive to both those with a sweet-tooth and those who are health-conscious. It may also be helpful to parents trying to encourage their children to snack on healthier alternatives. "A product that's low in fat, high in protein and utilizes the benefits of soy is a smart choice for all consumers," says Morrison.


COOL CATS DRINK SOYMILK

It turns out milk is not that great for cats and most conscientious cat owners now know that after felines are weaned, they no longer produce the enzymes necessary to digest lactose in cow's milk.

Which doesn't mean cats no longer like milk. That's why Jessica Hough came up with a way to please both felines and their owners. She developed Catsoya, a soymilk beverage appropriate for pets.

Lactose-free and high in protein, Catsoya not only avoids problems regular milk might create in cats, it's also nutritious. And, it contains health-beneficial soy components called isoflavones which play a role in reducing the risk of a number of cancers. Through her research, Hough found isoflavones are as advantageous to cats as they are to humans.

As Jessica suggests, "Catsoya is a healthy, highly-digestible and palatable feline soymilk attractive to pet owners who seek to advance their cat's health and well-being."


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