The NCI Soy Foods Laboratory is a key part of our technical services, providing a fully food-grade space for developing, testing, and producing soy-based and plant-based foods. We specialize in a variety of products, including soymilk, tofu, natto, tempeh, miso, and plant-based beverages. Our lab is equipped with pilot-scale machines that closely replicate industrial processes, offering a practical setting for research, innovation, and product improvement. Our team of experts, with extensive knowledge of soybean processing, collaborates with clients to optimize production methods and create high-quality, market-ready products. The lab is designed for flexibility and scalability, making it a valuable resource for companies looking to innovate or scale up their plant-based food production.

Soy Foods Processing Equipment

Pilot-Scale Soymilk Machine — Simulates the industrial process for producing soymilk and other plant-based beverages.
Deodorizer — Eliminates volatile compounds from soymilk to reduce its beany flavor.
Tofu Maker — Features a coagulant mixer and presser for efficient tofu production.
Impingement Oven — Used to dry snack foods, grains, and other food products.

The NCI Soy Foods Lab is sponsored by our partners at the Minnesota Soybean Research & Promotion Council.