As of February 2010, all webpages for the National Soybean Research Laboratory have been remodelled, including this page. For updated information, please visit us at www.nsrl.illinois.edu

international.html

Food Uses

World Initiative for Soy in Human Health (WISHH)

Principal Investigators:
Bridget Owen and Nicholas Scates
Principal Contact: Bridget Owen
The World Initiative for Soy in Human Health (WISHH) Program promotes the use of U.S. soy protein products in developing countries where deficiency of protein in human diets is acknowledged to be a serious problem. WISHH activities range from developing higher-protein breads that are suitable for Afghanistan relief efforts to identifying new uses for soy-fortified noodles in Indonesian school lunches. In addition, WISHH is demonstrating the role of soy-based foods in providing essential nutrition to the millions of people affected by HIV/AIDS and much more.

For more information about WISHH

Illinois Soy Foods Center (ICSF)

Principal Investigators:
Keith Cadwallader & Karen Chapman-Novakofsky
Principal Contact: Marilyn Nash
The Illinois Center for Soy Foods (ICSF) is dedicated to developing innovative processing and marketing techniques , educating society on the advantages of a soy-enriched diet, and communicating new health benefits of soy. It is an integrated cross disciplinary effort supported by the C-FAR Sentinel Program and the National Soybean Research Laboratory. Its operations are managed by action teams of renowned researchers and scientists. Its research areas are Food Technology, Marketing, Nutrition and Safety , INTSOY and Functional Foods for Health (FFH).

For more information about ICSF

International Soybean Program (INTSOY)

Principal Contact: Karl Weingartner
The International Soybean Program, headquarted at the University of Illinois at Urbana-Champaign, has served as an international soybean resource base since 1973. INTSOY's primary goal is to improve human nutrition around the world through increased use of whole soybeans, a legume rich in protein, unsaturated oils, vitamins and minerals. Through its past research and education efforts, INTSOY established a cooperative of more than 500 like-minded soybean scientists at approximately 150 national and international organizations in more than 130 countries around the world. Many of these scientists are working to strengthen cooperative research on soybean marketing, processing and utilization.

For more information about INTSOY

Related Nutrition , Processing and Marketing Links

		Illinois Soybean Association - The Illinois Soybean Association is the statewide organization for Illinois soybean farmers. The farmers on its board administer soybean checkoff funds to support research, promotion and educational programs designed to increase demand for Illinois soybeans and administer legislative and membership programs.
		Soyfoods Association of North America - a non-profit trade association that promotes consumption of soyfoods in the diet. SANA members represent large and small soyfoods companies, growers and suppliers of soybeans, nutritionists, cookbook authors, equipment representatives, food scientists and retailers.
		Soybean.org - information on soy foods, soy foods for health and nonfood uses of soybeans. Includes Recipes for Consumers, Health/Nutrition Information, Health/Nutrition Research, Soyfood Companies, and much more.
		US Soyfoods Directory - a variety of soy-related information including information on research, soyfood companies and products, and recipes.
		NAT: Nutrition Analysis Tool - provides information on the relative composition of food, intended to empower individuals to select a nutrient dense diet.
		SoyGrowers.com - covers soy related subjects in areas such as farmer advocacy, farm community issues, soy info center, soy products, farm shopping and association news. From ASA.