25th annual Project SOY Plus finale shines light on food product innovation

Making a positive environmental impact with plant-based products

After months of anticipation and a number of incredibly creative and potentially industry-altering newly-developed products, the University of Guelph’s 25th annual Project SOY Plus finale is set to take place tomorrow. 

Initially introduced in 1996, Project Soy serves as a way to help maintain the momentum of the soybean industry, raise the production and awareness of the crop, and find diversified uses and markets for soybeans. Since then, the program has expanded its scope to include a wide variety of plant-based products with the ultimate goal of making a positive and lasting impact on the environment. 

This year’s finalists derive from a variety of disciplines, with products that range from biodegradable cutlery using PHPV plastic and eco-friendly single-use respiratory masks to a plant-based yogurt made with chickpeas and bite-sized energy snacks that reduce the symptoms of a concussion through the combination of ginseng and omega-3.

In addition to providing a platform for students to push the industry forward in a conscious and meaningful way, Project SOY Plus has also paved the way for companies like Neophyto Foods and Yoso along with individuals like Dr. Amy Proulx and Janine Mosley, who continue to make a positive impact on the Canadian food product development scene.

The Project SOY Plus Finale takes place virtually on March 26 from 12 to 3 p.m. and is free to attend.

Contestant entries will be judged by industry representatives, and cash rewards of $2,500, $1,000 and $500 will be awarded to first, second and third place, respectively. The full list of finalists can be found here