Nayeli Vilanova

Human Utilization and Oil Worldwide Director

Nayeli Vilanova has been working with USSEC for 17 years. As Human Utilization and Oil Worldwide Director, she is responsible for developing, managing, and implementing international marketing strategies to advance the use of soybean oil and edible soy protein. As the Americas Regional Marketing Director and Nutritionist for USSEC in the Americas Region, Nayeli was responsible for the development of marketing strategies for edible soy protein and oil programs, as well as the general administration of program implementation in the region. She has implemented and coordinated the human nutrition program since 2003, increasing consumption of edible soybeans for human consumption and ingredients between 4 to 6 percent over the last 5 years implementing new strategies. Nayeli’s management of programs with government and non-government organization institutions includes the inclusion of edible soy proteins and ingredients in school lunch programs in Mexico, Guatemala, Honduras, El Salvador, Costa Rica, Nicaragua, Dominican Republic, Peru, and Colombia, comprised of training schools, governments, industry, general population, and kids in the uses of soy and its benefits. Nayeli gives technical assistance to the soy food industry on new market trends and has assisted the soy foods industry in Latin American countries to develop and launch new soy products to final consumers. Nayeli’s role at the World Initiative for Soy in Human Health (WISHH) from 2008 to 2011 and the National Soybean Research Laboratory (NSRL) at the University of Illinois from 2010 to 2012 focused on the coordination of the market development program of the soy foods industry in Guatemala, Nicaragua, and Honduras. She assisted non-profit organizations and government institutions in the uses of soy proteins and its benefits, providing technical assistance to the soy food industry in the development of soy-based food for low-income populations. She also developed and coordinated seminars for the soy food industry in the use of soy ingredients, as well as helping in the development of the soy cow project in Guatemala.


A New Whey to Drink Soy

Nayeli VilanovaDec 7, 2018

Increasingly, U.S. Soy is being processed for human consumption, typically in the form of vegan-friendly soy milk. Soon, consumers who want to drink their soy…

Soybean Oil

All Commodity Soybean Oil is Not Created Equal

Nayeli VilanovaNov 23, 2018

U.S. Soy industry champions innovation to improve soybean oil Conventional soybeans may be considered a commodity; but all soybean oil was not created equal. U.S.…

High oleic

A Look at High Oleic Soybean Oil and Its Bevy of Benefits

Nayeli VilanovaNov 1, 2018

The U.S. soybean industry is committed to helping food companies around the world meet their customers’ demand for healthful, sustainable and nutritional products. In a…

High oleic

High Oleic Soy: From Commodity Crop to Super-Premium Cooking Product

Nayeli VilanovaOct 20, 2018

How did an ancient Chinese oilseed evolve to become a premium product that is revolutionizing the way we fry and bake? High-performing and versatile, high…

Animal Feed

South America Spotlight: Animal Ag, Aquaculture Choose U.S. Soy for Protein and Energy

Nayeli VilanovaJun 14, 2018

Belinda Pignotti, U.S. Soybean Export Council (USSEC) South America contractor, works with animal utilization, feed and production clients, guiding them through their soy selection process…

End Users

South American Soybean Oil Buyer Values Sustainability

Nayeli VilanovaJun 11, 2018

Eduardo Leñero Villegas is in charge of sourcing and trading and sustainability commitment for AarhusKarlshamn México SA de CV (AAK) in Mexico and Colombia. He…