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  • Lab helps food bank make use of donated soy protein

    UI National Soybean Research Laboratory project coordinator Marilyn Nash, left, and research dietitian Stacey Krawczyk experiment with new recipes in the labs test kitchen. The two were involved in the effort with Midwest Food Bank to find ways to include donated soy ingredients into meal mixes that are distributed to local food banks for use by clients throughout Illinois and Indiana.

    Tasty solution
    UI National Soybean Research Laboratory project coordinator Marilyn Nash, left, and research dietitian Stacey Krawczyk experiment with new recipes in the labs test kitchen. The two were involved in the effort with Midwest Food Bank to find ways to include donated soy ingredients into meal mixes that are distributed to local food banks for use by clients throughout Illinois and Indiana.

    Photo by Joyce Seay-Knoblauch / ACES-ITCS

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