Global Soy - Philippines
Soy and Food Processing Training
Soybeans are an excellent source of protein and soy products are also uniquely valuable as functional food ingredients. The National Soybean Research Laboratory (NSRL) works with international partners to provide training on the processing of whole soybeans to unlock their true nutritional and functional value. NSRL also works closely with food processors to assist with training on the use of soy protein products in meat processing, baking, beverage and snack production.
- Whole Soybeans
- Meat Processing
- Dry Blending
NSRL has significant expertise in developing soy-based recipes for cuisines around the world. Soy works well in different types of dishes and foods globally as it absorbs flavors and spices of local cuisines well. The NSRL team has strength in creating unique pairings of soy with local ingredients.