National Soybean Research Laboratory: Soy and Nutrition Projects
One of NSRL's mission is to educate society on the advantages of a soy enriched diet and communicate the health benefits of soy foods and ingredients. NSRL maintains test kitchens and facilities, where we conduct recipe development, sensory evaluations, consumer acceptance studies, and foods related research. NSRL builds awareness of soy foods and soy food ingredients through outreach programs, training courses, and innovative applications of soy.
Programs and Projects Include Soy Solutions...
... in Your Home- recipes, cookbooks, and guides for all cooking skill levels that will encourage everyday cooks to use more soy.
...for Schools, Organizations, and Groups- Soy on the Menu cookbook, food pantry soy product use, and online institutional recipes
News
NSRL’s recipe for Italian Stovetop Casserole debuts at the University of Illinois Community and Campus Day of Service
50 million Americans don’t have enough food according to the USDA. Almost 2 million of the food insecure Americans live in Illinois and over 77,000 people who don’t have enough to eat live in East Central Illinois. On April 20, 2013, the University of Illinois and community volunteers will be joining forces to pack 146,000 meals of Italian Stovetop Casserole, a recipe developed at NSRL. The Italian Stovetop Casserole includes donated ingredients as well as $5,000 worth of Textured Vegetable Protein (TVP), donated by Archer Daniels Midland Company, Decatur, Illinois.
Click HERE for the full press release and additional information.
For more information about the event or to volunteer visit the Day of Service wesite HERE.
Announcements
Food Security and Food Justice Colloquy
Food security and Food Justice Panel discussion was held on the campus of the University of Illinois at Urbana Champaign on March 28th. The focus of the panel was the importance of food security & food justice specifically looking at topics related to food accessibility, sustainable production, and food assistance programs. The panel was comprised of experts in the field including Dr. Craig Gundersen, NSRL’s Executive Director as well as other leaders in local food pantry support, extension services and academic research on food security. The event brought together experts, students and community members to discuss topics related to food security and food justice in an effort to develop an impactful dialogue and understanding of these issues. Many of the efforts underlined as critical for improving food security and food justice in the U.S. included efforts already underway by NSRL including nutrition education, knowledge and awareness building of healthy foods and balanced diets, community engagement and private industry support. The event showcased the role of various types of agriculture in addressing the food security needs in the United States as well as how academia, industry and the community at-large can play a role in addressing these challenges.