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Project SOY 1999/2000 Winners

Diploma level entries


Transforming soybeans into an equine shampoo earned Kemptville Campus students Sabrina Desjardins and Jessica Peltzer first place in the diploma category and a prize of $2,500.

Equi-Soy is a natural shampoo made with soy oil. Rich in protein, soy oil helps strengthen and condition, providing a silky, smooth coat for horses. Also incorporated in the shampoo are Tee Tree and Lavender oils, as well as various herbs, all of which are beneficial to the skin and add shine to hair.

Equi-Soy uses no preservatives and is free of animal products. It is a natural alternative to commercially available products. That's why Jessica and Sabrina believe their product would be successful on the market.

"Today's consumers are looking for natural products that do more than just clean; they're looking for products that have beneficial properties," says Jessica. "At the same time, they're increasingly withdrawing from the use of animal or synthetic products in cosmetics."

Jessica and Sabrina hope Equi-Soy will become a brand name with a product line that includes shampoo, conditioner, spray-on conditioner/detangler, insect repellant, hoof conditioner and sun screen.


Second place in the diploma category went to Brad Cooper's business plan to develop soy biodiesel -- a fuel that's added to diesel fuel to drastically reduce harmful emission. Brad, a Ridgetown Campus student, earned $1,000 for his project.

Coop's Soy Biodiesel is the name of the mock company Brad designed. The company, to be located in London, Ontario, would start off by distributing soy biodiesel imported from the United States to transit and trucking systems in Ontario. In the later years, it would develop into a processing plant for biodiesel.

The project aim is to provide Ontario with a product that is less harmful to the environment than regular petroleum diesel fuel, and to provide it at a comparable price. Soy biodiesel is an easy alternative to regular diesel since it can be used in diesel fuel engines without any modifications.

Brad's project covered all aspects of establishing a business, from industry and market analysis, to location, pricing and distribution strategies, as well as management and staffing analysis.


Undergraduate/Graduate Category


The latest can't-miss product to flow out of Project SOY is Whole Hearted Bagels -- bagels enriched with soy protein and other soy nutrients increasingly associated with heart health.

Whole Hearted Bagels took first place -- and a cash prize of $2,500 -- in the undergraduate/graduate category. They were developed by nutritional science graduate students Christina Clark, Lina Paulionis and Angela Lin, who worked their project into their studies.

To develop a perfect bagel, this trio put efforts into nutritional analysis, creative packaging, taste tests at Campus Royal 2000 and well as baking an estimated 300 bagels in their home kitchens, trying some 15 different modifications to their recipe. As a result, their product has enough soy protein to be advertized as a food that could help reduce the risk of heart disease. Whole Hearted Bagels come in two styles -- plain, and with "scrunchies." Scrunchies are a by-product of soybean roasting that is itself highly nutritious.

"Due to the growing popularity of soy and bagels, our aim was to create a functional food that combined the two ideas," says Christina. "In doing so, we hoped to expand the potential for growth and prosperity in the realms of farming and foods."


Second place in the undergraduate/graduate category went to Vincent Sy and Wilda Lau, food science students who created Soy Images -- a "designer" line of lipstick and lip balms.

Made with 100 per cent soybean oil, Soy Images show off the versatility of soybeans, utilizing them on a non-food use. In addition, their composition makes them a cosmeceutical -- a cosmetic product with health-beneficial ingredients. This product is also biodegradable since it replaces inedible castor or mineral oils normally used in cosmetics with Omega-3 fatty acids and other natural soybean oils.

"With the growing popularity of a lifestyle that relies on natural, organic, biodegradable and healthy products, the idea of Soy Images comes at the right time," says Vincent. "Our main goals is to have Soy Images provide our customers with both self-confidence and confidence in our product."

Soy Image products come in various colours, fragrances and tastes, targeting a wide range of consumers.


For those who like snacking but are looking for nutritious alternatives to potato or corn chips, Crac-O-Soy is the perfect answer.

The idea for this crispy soy-based cracker snack came from Kee Keen Foong, Foong Leng Kok and Barbara Jean, food science students who tied for third place in Project SOY '99/'00, winning $500. Crac-O-Soy crackers are made with tofu and are rich in health-beneficial soy protein. Due to their porosity, they're light and attractive to a wide range of consumers, including the young, the middle-aged, seniours and athletes.

"Our crackers are both a healthy and a handy snack that can be consumed anytime of the day," says Foong Leng. "We hope that this unique product will break into the existing snack market as well as be sold in health food stores."

Designed to suit varied tastes, Crac-O-Soy comes in a variety of flavours, including BBQ, Ranch, Sour Cream and many others. Because it's low in moisture, this product has a shelf life of up to a year.

Its inventors believe that it would be "the first of its kind in Canada and probably in the world."

Third place ribbon (tie)SOY GOODNESS IN JUST ONE BITE

Tied for third place in the undergraduate/graduate category were also SoyBites Homestyle Soynut Butter Cookies, developed by food science students Catherine Schluter, Sarah MacDonald and Rebecca Paine.

SoyBites cookies are preservative-free bite-size cookies that are similar to peanut butter cookies in taste and texture. They incorporate soy nuts, soy flour, soy oil and soy margarine, and are an excellent alternative for those who are allergic to peanuts or who are looking for healthier baked products. They are also a great way to incorporate health-beneficial soybeans into the North American diet.

"Most North Americans refrain from purchasing soy products because they're unaccustomed to them," says Rebecca. "Incorporating soy into a North American staple, such as peanut butter or cookies, provides North Americans with a soy product that is familiar and meets their taste expectations."

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