Soy food innovations: MiSoy Pan wins food track of competition

WEST LAFAYETTE, Ind. — A team of Purdue University students won first place in the food track of the 2026 Student Soybean Innovation Competition.

The team created MiSoy Pan, a Japanese salt bread similar to shio pan — a hybrid between a croissant and soft milk bread. Their creations showcased the versatility of soy as a baking ingredient.

Team members Brooke Erwin, Jeff Chow, Bethany Champley and Emma Wu won $5,000 for being the winners in the food category.

“MiSoy Pan is a vegan, soy-based, Asian-inspired, baked good that is best served within three to six hours after being baked to ensure peak texture and flavor,” Erwin said.

“Our market strategy for selling our rolled dough as a frozen product for contract baking is to ensure the product is consumed within or near this time range.

“Because of this, key buyers of our product will be retailers, chains and specialty markets that look for contract baking manufacturers that provide high convenience, niche and on-trend products and a brand that aligns with values in sustainability.”

More Food Track Winners Honored

Team Garden Galette earned the $3,000 second prize. Soy properties were used to create all four elements of the pastry, included a puff pastry dough, ricotta cheese, beef crumble and a pesto sauce.

The Garden Galette team members were Claudia Guillen, Nicolas Rosy and Natcha Ngaosuphanvongs.

Third place in the food category went to Team Boba Macs for their plant-based macarons. Their creation was a fusion of macarons and boba tea.

Team members Sarah Richter, Rory Adrilk, Kara Macler and Sofia Hwang earned $2,000 for their creation.

The macaron shell is 60% almond flour and 40% soy flour, which lowers the fat content and is more cost-effective.

In total, 12 teams of 36 students competed in the 2026 Student Soybean Innovation Competition.

“ISA looks forward to working with Purdue students each year and seeing what unique products they create,” said Denise Scarborough, ISA board chair and a farmer from La Crosse in northwest Indiana.

“The goal of this competition is to highlight the versatility of soybeans while seeking to solve a need in agriculture or the general public.

“The products developed by these students showcase new possibilities for how soybeans can be used and the value they can bring.”

Learn more at bit.ly/soycompetition.