National Soybean Research Laboratory
News Archives

In case you missed some soy news when it was first posted on the site, we've archived the postings below. They are bookmarked by NSRL area General Production Nutrition International

General

INTSOY 2012 Processing and Marketing Soybeans for Meat, Dairy, Baking and Snack Applications: June 3-8, 2012(January 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!

Map the Meal Gap Report Available(September 2011)

Feeding America,the nation's leading domestic hunger-relief charity, recently released Map the Meal Gap: Child Food Insecurity 2011. This report report summarizes work led by NSRL Executive Director Craig Gundersen with the goal of better understanding hunger in America, providing a clearer picture of how food insecurity impacts children at the national and local levels, and relating childhood hunger to unemployment and poverty. With information on food insecurity provided at state, county, and congressional district levels, it identifies areas where there is consistently inadequate nutrition and food available for children. Armed with this type of information, communities can better identify strategies for reaching the families and children who need food assistance.

Farm Progress Show 2011 (September 2011)

NSRL spent three days at the Farm Progress Show held this year in Decatur Illinois. We were in the University of Illinois tent, serving up soymilk samples to thousands of attendees, and showing off the Vita Goat, which NSRL houses as part of the National Soy Dairy Center.

 

Attendees could hop on the people-powered bean grinder, illustrated at left by NSRL employee Carol Neilson, and see how soybeans are ground in the first step to making soymilk without electricity. Ground beans can then be processed and cooked in the steam kettle using firewood, propane, or coal. The results would be high protein soymilk, and its byproduct okara.

 

Processing and Marketing Soybeans for Meat, Dairy, Baking and Snack Applications: June 5-10, 2011, NSRL at the University of Illinois (June 2011)

This annual short course was a huge success with over fifty participants plus speakers and sponsors from nineteen different countries. They spent five days learning the ins and outs of soy food applications, and enjoyed daily breaks featuring delicious soy food samples from 25 in-kind sponsors.

We've already started plans for the 2012 course, to be held June 3-8.

A pdf of the 2011 course brochure with agenda is still available HEREif you want a glimpse at this year's speakers and topics.

 

Soy Cow Brings Needed Nutrition to Guatemalan Children(May 2011)
The Barrington IL Breakfast Rotary Club has posted an informative YouTube video about their successful installation of a Soy Cow in Guatemala as an international service project. The organization's project is designed to meet the protein needs of children through the purchase, installation, and training of local Mayan women in how to use soybeans to produce protein rich soymilk, and the okara that is the soymilk's byproduct. The soymilk is used by the 145 young girls in a locat school. In a population with high prevalence of lactose intolerance. The okara becomes an ingredient for baking, soups, and stews. The high protein soymilk is a suitable low cost way of providing better lactose free nutrition, improved health, and an opportunity for learning.

Click HERE to go to the YouTube Video.

April is National Soyfoods Month: How soyfoods can make a difference(April 2011)

April is National Soyfoods Month and the National Soybean Research Laboratory (NSRL) at the University of Illinois is encouraging everyone to explore new ways to incorporate healthy soyfoods into their daily diets. NSRL provided just that opportunity with an in-kitchen training in Chicago. recently. JLM Abundant Life Community Center, in the heart of Chicago, is about changing lives and impacting communities and that’s just what was happening at a recent soy cooking and nutrition workshop done in collaboration with the National Soybean Research Laboratory (NSRL) at the University of Illinois. NSRL, with support from Illinois soybean checkoff dollars, partnered with JLM to provide the opportunity for community members to expand their knowledge about the nutritional value of soy and enhance their understanding of eating and living well through soy-enhanced foods. JLM workshop participants, along with a group of Haitian immigrants who now call Chicago home, rolled up their sleeves and created soy-enhanced recipes that were both nutritious and delicious.

A complete news release about Soy Foods Month is available in PDF form HERE.

Visit the website of the Soyfoods Association of North America for more Soyfoods Month ideas.

Nutrition Solutions for Central America: A Corporate Social Responsibility(February 2011)

The National Soybean Research Laboratory at the University of Illinois is organizing the upcoming Corporate Social Responsibility Conference:
Nutrition Solutions for Central America in Guatemala City, Guatemala.

February 22–23, 2011
Hotel Real Intercontinental
Guatemala City, Guatemala

A news release detailing the conference can be found HERE.
You may also learn more about the CSR conference
at: http://internationalnutritionconference.com/Guatemala/index.html

 

Illinois Soy Making a Difference in Haiti One Year after Quake(January 2011)

The earthquake in Haiti one year ago today killed, injured or left homeless more than 2.5 million people -- nearly the equivalent to the population of Chicago.  And while the road to recovery remains long, the use of Illinois soy, with support from the soybean checkoff, is a success story in the island nation.

“Soy protein has been especially important to hundreds of Haitian school children and others this past year,” says Bridget Owen, associate director, National Soybean Research Laboratory (NSRL) at the University of Illinois.  “The future for soy protein use in Haiti grows even stronger as they rebuild their economy and improve the nutrition for their eight million people.”

For the full article in pdf form, click HERE.

You can find a more information about the emergency relief shipment HERE

Production

On-line Informaiton on Yield Challenge 2012 and VIPS now available.(January 2012)

Yield Challenge: Check out the 2011 Yield Challenge winners at www.soychallenge.com.The 2012 soybean growing season offers a new opportunity for the Illinois soybean production community with the 2012 Yield Challenge now underway. For more details, you can visit www.soyyieldchallenge.com. Also, visit the Twitter pages at http://twitter.com/ilsoyyield.

Varietal Information Program for Soybeans (VIPS): The 2011 VIPS information is available. For 2012, nominate your favorite varieties here!

Nutrition

Map the Meal Gap Report Available

Feeding America,the nation's leading domestic hunger-relief charity, recently released Map the Meal Gap: Child Food Insecurity 2011. This report report summarizes work led by NSRL Executive Director Craig Gundersen with the goal of better understanding hunger in America, providing a clearer picture of how food insecurity impacts children at the national and local levels, and relating childhood hunger to unemployment and poverty. With information on food insecurity provided at state, county, and congressional district levels, it identifies areas where there is consistently inadequate nutrition and food available for children. Armed with this type of information, communities can better identify strategies for reaching the families and children who need food assistance.

 

Spring into Summer with Soy Delicious Recipe Ideas(May 2011)

Summer is almost upon us and that means having fun at backyard BBQs, picnics, and family reunions. Soyfoods are perfect for quick and easy recipes to share healthy offerings at outdoor gatherings! Try out our recipes for Soymilk Ice Cream and Confetti Corn Salad.

 

ENJOY YOUR SOY, all the flavor and half the fat(April 2011)

April is National Soyfoods Month and the National Soybean Research Laboratory (NSRL) at the University of Illinois is encouraging everyone to explore new ways to incorporate healthy soyfoods into their daily diets. Soyfoods are an easy way to enhance protein and provide a convenient alternative that lowers the saturated fat and cholesterol in many recipes.

“The many nutritional benefits of soy make it an up and coming ingredient that is gaining in popularity,” said Stacey Krawczyk, research dietitian at NSRL. “Soybeans are packed full of protein. They are unique among the vegetable proteins in that they contain all the essential amino acids. Soybeans contain no cholesterol, are low in saturated fat, and provide important Omega-3 and Omega-6 fatty acids.” According to Krawczyk, more Americans are exploring the option of extended meat recipes, which combines soy protein with animal protein. By mixing soy protein half and half with meat, the flavor is retained and half the fat level is achieved. Because soy is a flavor chameleon, it takes on the flavors of what it is mixed with and is a great alternative that helps hold in the moisture and makes the end product juicer. By mixing soy protein half and half with meats you can have “ALL the flavor and half the fat.” You can use a 25-50% replacement of meat with hydrated texture soy protein (TSP) or frozen soy crumbles. It is great for recipes like tacos, casseroles, chili, spaghetti sauce, meatloaf, meatballs, and sausage patties.

A complete news release about Soy Foods Month is available in PDF form HERE.

We've posted two great extended meat recipes for Italian Meatballs and Sausage Patties on our Recipes Page, with a handy table showing the great nutritional improvements when using all or part soy for meat extension.

Stacey Krawczyk will appear on the WCIA 3-Minute Grill Friday April 15, to showcase how soyfoods provide "All the Flavor and Half the Fat". You'll find the recipes for the foods Stacey is preparing on our Recipes page.

NSRL Coming to Illinois Product Expo, March 5-6 2011(February 2011)

We're spending two days with the Illinois Soybean Association at this huge annual event at the State Fair grounds in Springfield Illinois, where our booth will be celebrating all the goodness that is soyfoods. From cookies to soynuts, and dips to granola, we'll be passing out free samples to any and all comers. We'll also be encouraging attendees to gear up to celebrate Soyfoods Month in April, by providing recipes for all the samples, cookbooks for purchase,and great information on why soyfoods are great ingredients in a healthy and delicious diet.

If you are near the Springfield IL area, please join us at this great event. Visit the Expo site for more details.

International

Health and Nutrition Fair in Honduras(December 2011)

NSRL recently sponsored a nutrition fair at the Republic de Honduras School in
San Pedro Sula, Honduras. Xiomara, the friendly soybean was a huge hit with
the children who participated.

NSRL collaborated with Cargill, Alcon, Pollo Noreno, CARE, CePudo and the World Soy Foundation to create awareness about the connection between balanced nutrition and wellness. Soy-enhanced dishes were on the menu and similar events are planned for the future in Central America.

Check out the promotional flyer,and news releasehighlighting the event.

 

World Food Day(October 2011)
October 16 was World Food Day, a day focused on increasing awareness and understanding of the scope of hunger in the U.S. and around the world. International activities at NSRL work in part to meet the broad goal of alleviating hunger through the use of nutritious soy foods in school feeding programs, early childhood nutrition support, micro-enterprise development, and nutrition support for people with HIV/AIDS and other devastating diseases. We featured various hunger related projects involving NSRL on our International web page leading up the the 16th. Then NSRL joined other organizations in St. Louis in support of a meal packaging event for distribution around the world. Our Bloghas an update on that event.

Approaching World Food Day: Saturday Focus on Guatemala

Efforts in Guatemala have focused on the role of soy in reducing chronicmalnutrition throughout the country with the engagement and support of local enterprises and organizations.  Projects have also focused on the integration of soy products in feeding interventions at schools and community centers, training to local industry on the benefits of soy protein inclusion in baking applications and technical assistance to soy dairy programs benefiting schools, orphanages, hospitals and community centers.  

Approaching World Food Day: Friday Focus on Kenya

NSRL has plans to increase its level of TSP technical assistance to Kenyan universities as well as its efforts to create linkages in the supply chain through US soy supplier Chemicals & Solvents. NSRL and its consultancy will work to create partnerships between US Soy suppliers, local blending and food processing facilities, universities, governmental, and non-governmental programs that support school lunch, and microenterprise development organizations. These efforts will allow for increased use of soy in an economy that is experiencing growth and increases in global trade.

NSRL is building its efforts on its past relationships and project efforts with US soy industry partners in-country, Non-Governmental Organizations, as well as those who work close with and are involved in programs supported by the Kenyan Government, such as Kenya’s National School Lunch Program, which gives priority to regions of the country based on need.

Approaching World Food Day: Thursday Focus on Honduras

NSRL is working in Honduras to demonstrate the feasibility and acceptability of soy-based school feeding initiatives, providing nutrition education support to the international non-governmental organization CARE International, engaging in soy dairy and micro-enterprise efforts and providing training to local industry on soy fortification activities.

 

 

Approaching World Food Day: Wednesday Focus on South Africa

NSRL has worked with Impilo Products in Pretoria, South Africa to conduct a pilot study that has collected both acceptability and anthropometric data related to the consumption of a fortified, soy‐enhanced porridge for mid‐shift meals at an area platinum mine and farm. Results from the studies which have been completed this year are being statistically analyzed. Results from this analysis will give information to NSRL’s project coordinators as they plan future projects involving products made from U.S. soy, allowing people in Africa and throughout the rest of the world, better access to an affordable and high-quality protein grown by U.S. soybean farmers.

Approaching World Food Day: Tuesday Focus on Haiti

Programs in Haiti are focused on collaboration with the National School Lunch Program of Haiti (PNCS) to develop soy-based school feeding initiatives, work with local industry on soy fortification in baking applications, support for micro-enterprise groups interested in fortifying and marketing their soy-based products and additional efforts focused on early childhood nutrition through soy-based snacks and complementary feeding products. In August 2011 the WISHH/NSRL team executed a Soy in Baking workshop in Port-au-Prince, Haiti for local bakeries, boulangeries and patisseries which focused on the role U.S. soy products, including defatted soy flour, soy protein isolates, soy protein concentrates and soybean oil can play in achieving better functional, nutritional and economic qualities in their baked product lines. Through these activities, Haitian businesses develop and grow and communities benefit from better nutrition provided by local sources.

Approaching World Food Day: Monday Focus on Nicaragua

An early childhood nutrition study was carried out by NSRL and its local partner the Fabretto Children’s Foundation to assess the nutrition impact of a multi-micronutrient soy-fortified supplementary product among children and infants 6 – 24 months of age.  Additional efforts include training school cooks on the proper use, storage and integration
of soy products in typically consumed Nicaraguan dishes, nutrition education efforts within the community and to partner organizations, and soy-based school feeding initiatives in both urban and rural settings.

Update on Childhood Feeding Programs in India(September 2011)
Over twenty-five childhood/preschool centers in India, call anganwadi, benefitted from programs about how to include soy in meals served in their centers. The training sessions have consultants from Nitritech talk about nutrition awareness and the importance of using soy products to enhance the nutrition and provide health benefits in the meals provided to the children in the centers. They learn about products available in their local markets,  and see how easy it is to include the soy products in various recipes generally made in their region.  With demonstrations and lectures, the workers receive an impressive message about how soy can be successfully used in their centers to provide necessary protein to the young children they serve.

Soy Micronutrient Study Results Are In(August 2011)

Results are published from a multi-year project evaluating how well received and accepted a soy based micronutrient product would be among infants. This project was conducted in Honduras, and led by NSRL researchers, and is in the Journal of Hunger & Environmental Nutrition. The abstract is available by following: Vijaya Jain, Barbara P. Klein, Marilyn Nash & Karen Chapman-Novakofski (2011), Two Feasibility Studies for Introduction of Multimicronutrient Soy/Whey-Based Supplements in Rural Homes in Honduras, Journal of Hunger & Environmental Nutrition, 6:3, 247-263The full article is available to subscribers of the journal, or by contacting the publisher to request access to the article.

The study found that it is in fact feasible to provide and distribute a powdered based supplement containing soy to improve the nutrition of infants and young children. Anemia was decreased for many of the children and growth rates between the supplements tested were not significantly different. These types of soy-based micronutrient powder supplements can improve nutrition for young children.

 

Update on South Africa Projects(May 2011)

NSRL projects in South Africa have been making progress. Mine workers in the Impala Platinum Mine receive a fortified, soy-enhanced porridge at mid-shift meals in a six month project. The porridge, because is includes soy, is a complete protein that has all the essential amino acieds needed for a healthy diet. Measurements such as height, weight, and BMI are being recorded and will be evaluated. In addition, data on acceptability and appeal will be assessed.

In Mpumalanga farm employees are tasting soy in a one month acceptability study to determine the appeal of soy-enhanced porridge that is fortified with micronutrients. Based on the outcome,, this nutritious mid-shift allocation may become a permanent addition to the benefits offered to employees.

A pdf document summarizing these projects and other NSRL activities in South Africa is available HERE.

 

Webinar: Reaching New Markets with Soy(January 2011)

January 19, 2011, 1:00 PM Eastern Standard Time
Presented by Bridget Owen and Jim Hershey

Bridget Owen, associate director for NSRL at the University of Illinois at Urbana-Champaign, and Jim Hershey, Director for the World Initiative for Soy in Human Health (WISHH), will examine the U.S. and global food trends that will increase opportunities for including soy protein in foods. In particular, the speakers will discuss how population growth is fueling demand for quality protein foods in developing countries, pinpointing the effects of global malnutrition and how soy can provide cost-effective solutions. Ms. Owen also discusses the various ways in which NSRL is fighting world hunger with soy-based programs such as international school lunch programs and micro-enterprise endeavors.

Registration information is available at www.events.soyatech.com

Reaching New Markets with Soy(January 2011)

Bridget Owen, associate director for NSRL at the University of Illinois at Urbana-Champaign, and Jim Hershey, Director for the World Initiative for Soy in Human Health (WISHH), will examine the U.S. and global food trends that will increase opportunities for including soy protein in foods. In particular, the speakers will discuss how population growth is fueling demand for quality protein foods in developing countries, pinpointing the effects of global malnutrition and how soy can provide cost-effective solutions. Ms. Owen also discusses the various ways in which NSRL is fighting world hunger with soy-based programs such as international school lunch programs and micro-enterprise endeavors.

National Soybean Research Laboratory • 1101 W. Peabody Drive • Urbana, IL 61801 • 217-244-1706