The International Soybean Program (INTSOY)

INTSOY is headquartered at the University of Illinois at Urbana-Champiagn, 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.

Soy at Home Series
INTSOY and the Illinois Center for Soy Foods are releasing the “Soy at Home Series,” which is designed for people who want to make tofu and other soy products at home. This 5-part series of brochures provides easy-to-follow directions for everything you need to know to make your own tofu, soymilk and okara, and soy flour or grits, as well as harvest and cook your own edamame or mature dry soybeans. Click here for more information.

Ask the Expert
How do I make soy yogurt without sugar? Can I use low glycemic index sweeteners or fruit?
In the process of making milk into yogurt, sugar, either present or added to the milk, is converted into acid and other compounds that give yogurt its distinctive tartness and special taste. The fruit in the yogurt is added after the yogurt is made.
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