The University of Guelph’s annual Project SOY Plus competition, held on March 20, 2025, highlighted innovative solutions to pressing global issues surrounding sustainable development. Centered on the United Nations’ Sustainable Development Goals, specifically Zero Hunger and Life on Land, this year’s event encouraged students to develop creative solutions addressing food security, improved nutrition, and the sustainable management of terrestrial ecosystems.

Nakita Byrne-Mamahit, the Project SOY coordinator and commercialization expert at the University of Guelph, noted that the competition has evolved significantly since its inception in 1996, fueled by the soybean industry. “It really has grown over the past 29 years. We continue to inspire creativity for the greater good, and it’s exciting to see how it develops year after year,” Byrne-Mamahit said. She emphasized the importance of engaging students in meaningful problem-solving to help create a more sustainable world.

The event served as a platform for students to showcase their project ideas, network with peers and industry professionals, and compete for cash prizes. Participants competed in three project streams, with first-place winners receiving $2,500, second-place winners taking home $1,000, and third-place winners earning $500.

Sponsored by Food From Thought, a research program at the university that promotes agricultural research and innovation, this year’s competition is backed by a generous $76.6 million grant from the Canada First Research Excellence Fund.

The competition saw participation from students across various academic levels, with undergraduates notably stepping up to the challenge without receiving class credit. Byrne-Mamahit expressed admiration for the effort these students put in alongside their regular academic workload. “The work they do on top of their studies is truly commendable,” she said.

The first-place winner in the undergraduate category was NutriSpice, a fortified spice blend designed to support the bone health of older adults while addressing food security issues. The team, consisting of Lauren Bailey, Simona Diclaudio, Megan McKee, and Aya Merdan, created a blend combining culinary herbs with bioactive ingredients such as Vitamin D3, collagen peptides, and calcium lactate. Their slogan, “Add a dash of wellness,” reflects their goal to offer an easy way for older adults to improve their nutrition through something as simple as adding a spice blend to their meals.

“We chose an urban garlic flavor profile because our market research showed that older individuals recognize and love garlic,” said Megan McKee. Diclaudio added, “It’s so easy to incorporate a little bit into your meal to boost nutrition.”

The NutriSpice team’s innovative approach not only highlights the creativity of students at the University of Guelph but also their commitment to making a lasting impact on food security and health. With future competitions like Project SOY Plus, it’s clear that the next generation of innovators is well on its way to making a meaningful difference in the world.