Purdue University students from around the world developed unique uses for soy in an innovation contest sponsored by the Indiana Soybean Alliance, a Qualified State Soybean Board (QSSB). Award-winning entries included a soy-based, eco-friendly heating, ventilation and air conditioning filter, technology that uses soybean oil and soy lecithin to emulsify water and eliminate odors, and high-protein chocolate drops. The students’ innovations demonstrate the versatility and potential of soy to address a wide variety of challenges.
