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Serving: IN

Soy innovation contest marks 25 years

Slideshow: The annual student competition results in a wide range of products derived from soybeans.

The 25th annual Student Soybean Product Innovation Competition produced a wide variety of potential products. The Indiana Soybean Alliance sponsors the event and awarded more than $35,000 in prize money to this year’s participants. Purdue University supports the project, with two faculty advisers working with each of 12 student teams during the six-month-long process of developing a product, researching market opportunities and developing a marketing plan.

The top three winners this year, explained in detail in previous stories, were: Team Stroy, consisting of Natalie Stephenson, Ruth Zhong and Morgan Malm, who took first place with biodegradable soy straws; Soy Seal, a wood sealer developed by Peyton Clark and Alyson Chaney that won second place; and Soy Shield, an environmentally friendly windshield wiper fluid developed by Jason Clark and Thomas Smith, earning them third place.

Here are other products students developed for the competition:

Soyful additive for drinks. Team members Dane Chapman, Pablo Vega, Neil Zhao and Ross Kindig, all College of Agriculture students in various disciplines, started out with the premise that adults and children don’t receive their daily requirement of essential fatty acids associated with improved brain development, vision and cardiovascular health.

“We developed a nanoemulsion from soybeans that can be added to a wide variety of beverages and products to supply these nutrients,” Kindig says. “Our product could work in eight major segments of the food industry, including soda and coffee manufacturing.”

SoyFilm, an individual food wrapper. Wrap up your burrito or taco and then eat it when you’re ready — wrapper and all. Xiang Cheng and Zerui Zhou developed an edible food wrapper made from soybeans that is a form of soybean film.

Un-plastic wrap. The team of Deepa Mal Korani, Dwi Sutander and Jasica Nicole Twardus developed a type of cling wrap for food made with soybean products.

K-Drop wrapper for individual servings. This soy-derived product could serve as the wrapper for individual servings of coffee, tea and other products. Team members include Nural Adlina Mohd Fauzi and Ayuni Insyirah Mohd Saidi.

Mean Bean Frosting. This product would be a high-protein replacement for typical, high-carb cake frosting. Team members who developed it are Sungwuk Choi, Andy Kim, Sarah Corwin and Chris Tague.

Presoyvation preservative. This team seized on the idea that soybeans may be in storage longer due to the Chinese trade disputes and developed a preservative, using soybean products, to help them last longer in storage. The product has fungicidal properties and acts as a general preservative. Team members include Eric Barnfather, Samuel Heath, Artha Lou Da Silva and Samantha Kannmacher.

Soynoc+ inoculant. A soy-based medium prepared by this team carries microrhizobia that could inoculate soybean seed to promote growth of the bacteria that fix nitrogen. Team members are Ben Culver, Jacob Semonis, Susan Hubbard and Samantha Tinney.

Luma glitter product. If you’re into glitz and glamour, this product is for you. The People’s Choice award winner selected by those attending the awards ceremony is glitter made with soybean products. Team members include Ryann Davis, Elizabeth Tedder, Lauren Oparah and Hillary Vrba.

Soycoat seed coating. Seed coatings obviously aren’t new, but this one is made with ingredients from soybeans. The team’s goal was to use it to coat soybean seed with various seed treatments. Team members include Sarah Hermanek, Melanie Kaplan and John Sloan.

See photos of some of these products in the accompanying slideshow.

TAGS: Education
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