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Sep 17, 2015
Team members work with soy ingredients at NSRL’s test kitchen.
A Bangladeshi human food team is spending eight days in the U.S. learning about new trends in soyfoods and gaining practical experience in using value-added soy products.
Escorted by the World Initiative For Soy in Human Health (WISHH) Asian Division Director Alan F. Poock, the team spent two days at the National Soybean Research Laboratory (NSRL) in Champaign, Ill., where they worked with various soy ingredients in their test kitchen. Some of the products made included breads and cookies containing with soy flour and chicken patties made with soy.
On Wednesday, the team visited DuPont Nutrition and Health in St. Louis, where they gained additional technical knowledge and sampled products containing a wide range of soy ingredients.
Concluding the trip is a visit to the Natural Products Expo East show in Baltimore, Md., where the team will see new soy products and learn about the latest trends in healthy foods.
Funding for this team is provided by the Foreign Agriculture Service (FAS) Emerging Markets Program and Market Access program.
