Soy Facts:
Videos and More
Our collection of soy related publications and videos available for download
NSRL: National Soybean Research Laboratory
Spotlight on....NSRL Staff
Marilyn Nash is the coordinator of soy foods projects and programs at NSRL. She manages the NSRL soy foods test kitchens and sensory laboratory. She plans and participates in soy food outreach activities, develops soy food applications, and supports efforts working with the World Initiative for Soy in Human Health. Nash prepares many delicious soy meals for NSRL visitors.
Background and contact information for all NSRL staff, can be found at
Who's Who at NSRL
NSRL is your information source for research in soybeans—from production to consumption.
We lead the way in developing innovative processing and marketing techniques involving soy. We educate society on the advantages of a soy enriched diet along with promoting the health benefits of eating soy. We also explore the genetics of soybeans, respond to marketplace challenges and assist in expanding the scope, size and profitability of the U.S. soybean industry
Intsoy short course video invitation click here
News
INTSOY 2012 Processing and Marketing Soybeans for Meat, Dairy, Baking and Snack Applications: June 3-8, 2012
From the opening keynote speaker to the numerous hands-on sessions using all kinds of soy ingredients, INTSOY 2012 attendees will find themselves immersed in new soy products and innovative technologies, and will emerge armed with information and headed toward a brighter future that incorporates soy.
Here’s what Dr. Marino José Pichardo Pannocchia had to say about last year’s Short Course: “We found a great supplier of soymilk for the market in the Dominican Republic. Prior to our participation in the INTSOY Short Course, we had been unsuccessful in finding a U.S. supplier. INTSOY solved this problem for us. We can now proudly say that we have found a great company that has been our soymilk powder supplier for the past few months and with whom we would like to have a nice business relationship that will last for years. Two thumbs up for providing us with such great help in this area.”
The dates of INTSOY 2012 are June 3 – 8, 2012 and you’ll gain information about extrusion, texturizing and dairy analogs along with practical knowledge about utilizing soybeans. Picture yourself spending five intense days with over 70 soy professionals learning, interacting, networking, talking shop, and just having fun. INTSOY 2012 is the internationally recognized short course for processing and marketing soybeans for meat, dairy, baking, and snack applications. INTSOY 2012 is shaping up to be the biggest and best yet. To register or learn more, visit http://www.nsrl.illinois.edu/INTSOY/courses. It’s more than a conference. It’s an experience. We look forward to seeing you in June!
Announcements
Webinar: Spotlighting Soybeans in Food: Challenges and Opportunities
Karl Weingartner Webinar Presentation Now Available
Dr. Karl Weingartner, Adjunct Assistant Professor at the University of Illinois at Urbana-Champaign and Director of the International Soybean Program (INTSOY) for the National Soybean Research Laboratory (NSRL) discussed soybeans status as an extremely versatile food and highly nutritious source of protein in a recent webinar. He discussed how the protein in soybeans compares to peanuts, beans, fish and meat. His presentation is now available HERE,if you wish to view or download. If you want to hear an archived presentation, please visit the Soyatech website HERE.