Textured soy protein is good in soups, stews, and with meat
Videos and More
Our collection of soy related publications and videos available for download
National Soybean Research Laboratory International Projects
The need for protein solutions to malnutrition around the world is significant. NSRL is dedicated to helping fill the world's growing protein requirements through soy. NSRL is involved in more than 35 programs in 21 countries.
NSRL collaborates with WISHH to help fill the world’s growing protein requirement through soy. International programs and projects have a common theme ‐ provide nutrition support in areas around the world that face extreme challenges of malnutrition and chronic disease.
Programs and Projects Focus Areas Include:
• School Feeding Programs
• Early Childhood Nutrition
• Devastating Diseases Nutrition Support
• Micro Enterprise Development
News
World Soybean Research Conference IX, Durban, South Africa
The National Soybean Research Laboratory at the University of Illinois
recently took part in the World Soybean Research Conference
held in Durban, South Africa February 17 – 21, 2013.
The theme of WSRC IX was "From China to Africa – Can research close the gap between soy production and increasing global demand?"
Over 600 participants from every corner of the globe convened for the five day meeting that featured over 1,000 presentations and posters all about soybeans. The aim of the WSRC is to promote the interchange of scientific information on all aspects of soybean research.
Dr. Craig Gundersen, Bridget Owen and Melinda Anderson participated in the weeklong event.
Announcements
Afghanistan Partner Trained on Soyfood UsesFauzia Assifi with the American University of Afghanistan traveled recently through the sponsorshiop of WISHH, the World Initiative for Soy in Human Health, to the National Soybean Research
Laboratory to train with Drs. Marilyn Nash and Karl Weingartner and Scott Buchanan on the value of soy in baking and soy in dairy applications. Fauzia learned about soy’s functional and nutritional attributes and worked with a range of soy products in Afghani recipes. The training included both lecture and hands-on experiences as well as commercial bakery work in a local retail bakery outlet. NSRL is a long-term technical partner for WISHH around the world. Fauzia will return to Afghanistan and apply her new soy knowledge to her work with women-led microenterprises throughout the country.