New kinds of foods can take years to move from the concept stage to consumers’ dinner plates. Refine, refine, refine – that’s what food entrepreneurs do to make sure their product is at the top of its game when it hits the market.
It helps if you’re riding a wave of consumer interest, such as the plant-based diet phenomenon. Rarely has a movement grown to overwhelm the industry like this. It’s giving budding entrepreneurs an immediate leg up, and opens doors for quality products trying to catch consumers’ imaginations.
Like Willow Lake Cheese.
In March of 2018, University of Guelph masters students Kamil Chatila-Amos and Jane Ong were finalists in the graduate student category of the Project SOY competition at the university. Students are challenged (and rewarded) for finding creative uses for soybeans.
To read the rest of the story, please go to: Guelph Today