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PURDUE STUDENTS CREATE SOY SNACK IN INDIANA SOYBEAN ALLIANCE COMPETITION, WIN $5,000
Mar. 31, 2025
by Eric Pfeiffer, Hoosier Ag Today radio network
For the Indiana Soybean Alliance, it's all about moving that pile of soybeans. The Student Soybean Innovation Competition at Purdue has been working to create new uses for soybeans for the past 31 years. This year's event added a new soy-based food innovation track, which was won by a high-protein snack called Soy Straws.
Purdue students Anna Hicks, Rong Yang and Sara Thomason were the creators. Hicks, a senior in Purdue's Food Science program, explains what Soy Straws are.
"We created a product inspired by Chinese egg biscuits, but we did a lot of adaptations to them to make them reach the salty requirements and also make them dairy and gluten free. We're also partially inspired by products like Takis, veggie rolls, and the Costco coconut rolls, because we noticed none of the protein products we could find on market had that roll shape that was crispy and the hollow middle. So, we created that structure, and then we seasoned it with flavors like garlic, ginger, sesame, and gluten free soy sauce to kind of create that fun flavor."
Hicks tells Hoosier Ag Today they were interested in joining the competition because soybeans are a big part of Indiana's culture. They're all from the Midwest so they see soybeans all around, and proteins are a fun area to work in.
To read the entire report click here.
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| Indiana Soybean Alliance | | Earning the $5,000 first prize in the food track were the developers of a high-protein snack called Soy Straws. The winning team called themselves The Edemamas and featured Purdue students Anna Hicks, Sara Thomason and Rong Yang. |
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