Three students from the Universidad Iberoamericana Mexico City have been awarded for creating "Snoo," a 100% plant-based ice cream powder made from aquafaba, the liquid resulting from cooking chickpeas that is normally wasted. The students, Sharon Sutton Shamosh, Andrea Martínez Sánchez, and Jazmín Geraldine Hernández Ramos, received recognition in the 2025 University Innovation and Entrepreneurship Contest organized by the Institute of Food Technologists. They will have the opportunity to conduct industrial testing at a pilot plant for potential commercialization in the vegan market.

The innovative ice cream powder is easy to make at home by adding water or a vegetable drink to the powder. Flavors such as pistachio, strawberry, coconut, banana with peanut butter, vanilla, chocolate, lavender, lemon, and honey have been developed. The use of aquafaba, a by-product rich in proteins and low in saturated fats, not only creates a sustainable product but also reduces waste in the food industry.