Chocolate-coated soy butter wins rave reviews

Soy butter never tasted so good, sandwiched between two layers of chocolate. If the combination sounds vaguely familiar, you’re right. It’s a take-off of Reese’s Peanut Butter Cups.
Two University of Guelph students, Anna Wassermann and Alaina Osborne, recently submitted their nut-free treat to the Project Soy (Soybean Opportunities for Youth) competition. This 20th annual competition rewards ingenuity in making soy-based products.
Thirteen projects were showcased this year created by University of Guelph and Ridgetown campuses. Not all are food. Some students made specialty rolling papers made from soy fibre and others made an alternative soy-based fuel source – all testament to the flexibility of soy.
“This is totally out of our comfort zone,” says Anna Wassermann, a Bachelor of Arts and Science fourth-year student. “My project partner has an allergy to peanuts and couldn’t enjoy Reese’s Peanut Butter Cups.”
They think that their product, using commercially available soy butter, could serve a market need for people with similar nut allergies.
While their entry didn’t win a prize, the feedback from fellow students was so encouraging that they stockpile the treat in their freezer. They call their product Juneys, a fun name for a healthy snack.

Anna Wasserman (left) and Alaina Osborne showcase their soy butter and chocolate treat at the recent Project SOY competition at the University of Guelph, Ontario.