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Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Included Grill Season: Make Easy Marinades and Sauces with Miso Ankeny, Iowa, June 19, 2024— Whether you’re grilling beef, seafood, pork chops, chicken or turkey, The Soyfoods Council has a sauce to enhance your meal. Miso and tofu make it simple to add flavor and plant protein to the menu. Miso (fermented soybean paste) adds a savory flavor and about 2 grams of protein per Tablespoon to your recipes. Miso’s nutrition benefits include probiotics that are beneficial for the digestive system. Extra-firm water-packed tofu is a versatile ingredient with a neutral flavor. It provides about 8 grams of complete protein per 3-ounce serving. Here are three easy ideas. Apricot Miso Sauce for Turkey Tenderloin is a 30-second addition to complement grilled or roasted turkey tenderloin. To make this accompaniment, combine ¾ cup apricot preserves with 2 Tablespoons red miso paste. Mix to blend, then microwave for 30 seconds. Mix again and microwave for another 30 seconds before serving. Tofu with Miso and Barbecue Sauce is a simple cookout appetizer to make on the grill, and an ideal plant protein add-in for salads. Use 1 package of extra firm water-packed tofu cut into chunks. Any type of miso paste—red, white or yellow—will work for this recipe. Combine 1 Tablespoon miso with ¼ cup water, 2 Tablespoons each of sesame oil, maple syrup and sherry. Stir in 3 chopped green onions and 4 chopped garlic cloves. Add ground black pepper to taste. Pour marinade over 1 package of extra-firm, water-packed tofu chunks. Marinate in the refrigerator for 2 to 8 hours, then grill until the tofu is brown. Salmon with Miso just may become a backyard barbecue staple. Combine 3 teaspoons of white miso paste with 1/3 cup honey, 1½ Tablespoons sesame oil and 1 Tablespoon of water to form a paste. Brush paste over six salmon fillets, then sear on a hot grill for 30 seconds each side. Baste the salmon again and return it to grill until salmon reaches desired doneness. Serve with noodles if desired. For other soy-based sauce ideas, including Beef with Tofu Bearnaise Sauce, visit The Soyfoods Council website at www.thesoyfoodscouncil.com. You’ll find cooking tips, free digital cookbooks to download, easy recipes and updates on soyfoods and your health. # About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness  of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

1 ¼ lbs turkey tenderloins 3/4 cup apricot preserves 2 Tablespoons Red Miso Preheat oven to 400 F. Place tenderloin in a roasting pan lined with parchment paper, coated with nonstick spray. Season turkey tenderloins with salt and pepper In a small bowl, combine the apricot preserves, and miso. Mix well, spoon some over turkey. Roast 35 to 40 minutes, until thermometer inserted into the thickest part registers at least 160 degrees. Let turkey rest for 10 minutes before cutting it crosswise into 1/2 inch thick slices. Serve with apricot sauce. Serves: 4

I started with leftover corn on the cob and created a dish bursting with color, crispness, and flavor. Perfect for summer! Ingredients 1 1/2 cups fresh or frozen corn 1 cup chopped tomatoes 1 cup chopped peeled cucumber 1/3 cup shelled edamame, cooked accord­ing to directions and drained 1/2 cup chopped red onion 1/3 cup chopped avocado 2 tablespoons lime juice 1 tablespoon soybean oil Salt and pepper to taste Instructions In a bowl, combine corn, tomatoes, cucumber, edamame, red onion, and avocado. In a small bowl, whisk together lime juice and oil.Toss with corn mixture and season to taste. Notes Makes 6 (2/3-cup) servings Nutritional information per serving: Calories 92; Calories from fat 42%; Fat 4 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 9 mg; Carbohydrate 12 g; Dietary Fiber 3 g; Sugars 3 g; Protein 3 gDiabetic Exchanges1/2 starch; 1 vegetable; 1/2 fat Terrific Tidbit Look for frozen shelled edamame in the frozen vegeta­bles section.

Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Included Ankeny, Iowa, April 9, 2024— Moms, and all who celebrate them, can simplify a sweeteer Mother’s Day by offering no-bake desserts featuring soyfoods. Whether your guests prefer fruit flavors, chocolate, or the crunch of cookies, The Soyfoods Council has easy recipes to share. Sustainable soy ingredients—such as soymilk, silken tofu and soynut butter— include soy isoflavones that have the potential to enhance your skin’s appearance and fight the effects of aging. But contributing to skin health and offering cholesterol-free complete plant protein aren’t the best part of preparing recipes with soyfoods. We’re all about the people-pleasing aspects of recipes that help feed your family, friends and guests. For cookie-lovers,  No-Bake Chocolate Cookies feature light vanilla soymilk, soynut butter, soynuts, cocoa powder, margarine, rolled oats, sugar and vanilla extract. Pie fans will appreciate creamy recipes enhanced by fillings made with silken tofu. Choose from recipes such as No-Bake Vegan Chocolate Raspberry Pie, Chocolate Peanut Butter Tofu Tart and Chocolate Pudding Pies.  These pie fillings are added to simple pie crusts made with chocolate cookie crumbs, graham cracker crumbs or ground almonds and rolled oats. Rich chilled desserts include Mixed Berry Delight made with a combination of firm tofu, cream cheese, whipped topping and mixed berries.  Silky Lemon Tofu Pudding combines silken tofu with a jar of lemon curd and is topped with fresh berries. You can also create your own quick, chilled desserts by combining silken tofu with melted butterscotch chips, orange marmalade and mandarin orange segments, or a small jar of lime curd or ready-made caramel. For an added flavor boost, add a dab of white miso to caramel. For recipes, visit the Soyfoods Council website: www.thesoyfoodscouncil.com. The website frequently adds new recipes, cooking tips and updates on soyfoods and health. # About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

16-ounce container silken firm tofu cup confectioner’s sugar cup Scharffen Berger Cocoa or other Best Quality Cocoa tablespoon vanilla individual, prepared graham crust pie shells ½ pint of heavy whipping cream, whipped fresh raspberries for garnish shaved chocolate or mini chocolate chips for garnish Combine tofu, confectioner’s sugar, cocoa and vanilla in a blender.  Blend until smooth, then chill for 30 minutes. ***Spoon into individual pie shells and chill loosely covered in the refrigerator until ready to serve. Top with whipped cream and garnish with raspberries and shaved chocolate just before serving. Yield: 6 servings ***Or dollop into serving dishes

Sammy Mila Crème Cupcakes Des Moines, IA 18 Oreos, crushed 3 tablespoons butter, melted 1-12.5 oz pkgs Nori-Mu Fortified Silken Tofu ½ cup creamy peanut butter ½ cup semi-sweet chocolate chips, melted 2 tablespoons soy milk In a medium bowl, combine crushed Oreos and melted butter. Transfer Oreo mixture to a 14x4-inch rectangular tart pan or a 9-inch round tart pan. Press into the bottom and halfway up the sides. Chill until ready to use. Meanwhile, in a blender combine tofu, peanut butter, melted chocolate, and milk. Blend for 4-5 minutes, or until smooth, scraping as needed. Spread the tofu mixture over the chilled crust; chill for at least 1 hour or up to 24 hours, covering if chilling more than 4 hours. Slice and serve. Garnish with an additional drizzle of melted chocolate, if desired. Yield: 8 servings *To make this gluten-free: use gluten-free oreos *To make this vegan: use vegan butter, vegan chocolate chips *To make this vegan AND gluten-free: make all changes as listed above

Have you ever heard, "You are what you eat?" The phrase "you are what you eat" is more than a phase. It means what you eat impacts your health and the appearance of your skin. A diet rich in macronutrients and micronutrients, antioxidants, and hydration may help radiate glowing skin from the inside out. You probably were familiar with the benefits of overall health. But did you also know that soy contains skin properties and compounds that enable you to have rejuvenating skin? Research shows that soy protein consumption improves skin wrinkles, pigmentation, and hydration. A study on postmenopausal women who consumed 30 grams of soy protein daily for six months found decreased wrinkle depth and pigmentation and increased skin hydration compared to those in the cow's milk protein group. In addition, the study suggests that isoflavones experienced the rejuvenating properties seen in the soy protein group. Soybeans contain a significant source of isoflavones found in common soy foods such as tofu and soy milk. In the study, just two servings of soy foods like soymilk or one cup of tofu radiate skin benefits. SO, WHAT IS SOY? Soy are commonly referred to as soybeans. Soybeans and beans, peas, and lentils are part of the legume family. Soy originated from Southeast Asia and was first domesticated by Chinese farmers. There are various soy products in most grocery stores throughout America today, from frozen edamame to multiple flavors of soy milk. NUTRITIONAL BENEFITS OF SOY: There are many benefits of soy products in today's market, such as a great source of protein: Soybeans are an excellent, complete plant-based protein containing all nine essential amino acids obtained through food because the body cannot make them. Soy is the only plant protein comparable in quality to animal-based protein. One cup of soy milk provides 7 grams of protein. It is an excellent protein option as it offers a wide variety of soy products in the market, aiding in reducing cardiovascular disease and improving healthy aging. Moreover, soy products are also great in unsaturated fats. They are a great source of polyunsaturated and monounsaturated fats, which may help reduce cholesterol levels and improve heart health. Alpha-linolenic Acid (ALA) is found in soybean oil and is the principal source of omega-3s, which aid in improving cardiovascular health and may reduce blood pressure. There is fiber, and one serving of soybeans provides approximately 8 grams of dietary fiber. As always, it is essential to consider how soy-derived products are processed, as that decreases their fiber content. Soy foods that utilize whole beans, such as edamame or soy nuts, are high in fiber. Fiber helps fuel the microbiome and support digestive health. Furthermore, soy is also rich in micronutrients, such as B vitamins and minerals like folate, potassium, iron, calcium, riboflavin, and potassium. Natto, a fermented soy product, may benefit bone health as it is high in Vitamin K. With that said the main benefit of soybeans is that they contain plant compounds like isoflavones, an antioxidant that helps reduce inflammation and promote optimal immune health. Isoflavones greatly benefit the skin's defense against oxidant damage, stimulate collagen synthesis, and increase skin hydration. Lastly, fermented foods, such as natto, tempeh, and miso, function as probiotics and are easier to digest. The fermentation process generates bioactive compounds absent in unfermented foods that may apply health benefits to the microbiome, increasing the number of good bacteria in the gut. In summary, soy and soy products are rich in protein, fiber, vitamins, minerals, fats, and antioxidants, enhancing skin rejuvenating health. Soy is very rich in isoflavones, which offer many health benefits that aid in heart health and healthy aging. As we age, we tend to lose muscles, which impacts our quality of life. Eating adequate protein can help maintain muscle mass and strength. Protein is also used for growth and development and for structural purposes to form skin, bone, teeth, blood vessels, hair, and nails. Lastly, it provides a feeling of satisfaction after eating. Adding soy to your diet is simple nutrition made easy. For example, substituting beef stir-fry with tofu stir-fry increases the nutritional benefits. Another great option is using soy milk in your smoothie. Adding soy to your diet can be simple and nutritious but deliciously good.

When fresh berries team up with creamy ingredients for dessert, you’ve got yourself a winner. In this recipe, tofu steps in to pull it all together, adding texture and protein to the mix. Ingredients 2½ packages of graham cracker crumbs 1 cup margarine, melted 8 oz. cream cheese, softened 14 oz. firm tofu 8 oz. whipped topping 16 oz. frozen mixed berries 2½ Tablespoons cornstarch ½ cup sugar Directions Remove tofu from package; place paper towels on baking sheet. Place tofu atop paper towels. Place cutting board on top, then add a heavy pot. Leave in place for about 20 minutes to remove extra water. In sauté pan, cook berries, cornstarch and sugar over medium heat until thick. Remove from heat and cool. Mix graham cracker crumbs and margarine; press into 9”x13” pan. Blend cream cheese and tofu in blender until smooth. Fold in whipped topping and set aside. When berry mixture is cool, fold into cream cheese mixture and pour into pan. Refrigerate until set. Cut into squares and serve. Garnish with fresh berries if desired. Serves 4. From: Joyce Conard, 1st Place Winner, Dessert Category, in the Kansas State Fair Heart Healthy Recipe Contest 2023.

Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photo Included (CLICK THE PHOTO TO DOWNLOAD THE FREE SOY FOODS GUIDE) Ankeny, Iowa, April 3, 2024—National Soy Foods Month in April is the perfect time to refresh your enthusiasm for plant-centric eating by downloading the new Soy Foods Guide. The free guide is available on The Soyfoods Council website at www.thesoyfoodscouncil.com. In it, you’ll find recipes, new research, cooking applications and nutrition benefits of various soyfoods, and information about the soybean farmers who grow the sustainable soy you eat. Recipes in the illustrated Soy Foods Guide demonstrate why soy is a star in the plant protein world. There’s even a shopping guide for finding soy ingredients and products in your local grocery store. If you want to compare the calories, protein, carbs, fat and fiber in your favorite soyfoods, check out the guide’s composition chart. Food professionals, social media influencers and culinary students have contributed recipes. Inspired soy desserts include the Mixed Berry Delight featuring tofu. To make it, cook frozen mixed berries, cornstarch and sugar until the mixture thickens. Blend firm tofu and cream cheese until smooth, then fold in whipped topping. Fold in the cooled berry mixture. Press a mixture of graham crackers and melted margarine into a  9”x13” pan, top with the tofu/berry blend and chill before serving. Top with fresh berries if desired. Visit the Soyfoods Council website for recipe details: www.thesoyfoodscouncil.com. # About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

Media Contact: Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Ankeny, Iowa, November 13, 2023—Change up your holiday traditions with appetizers combining turkey and soy, and reimagined drink and dessert recipes that add high-quality soy plant protein to your menu for entertaining. Appetizers: Bite-sized appetizer ideas include Turkey Yakitori—cubed turkey tenderloin skewers that are grilled after being marinated in a yakitori marinade. Yakitori is a Japanese word for grilled. Traditional yakitori skewers are made with chicken, although beef and seafood are used as well. Turkey skewers add a celebratory note with traditional holiday fare at Thansgiving, Christmas and New Year’s Eve get-togethers. Before serving, the skewers are drizzled with lemongrass sauce made with silken tofu, a half stalk of finely chopped lemongrass and a Tablespoon of fresh lemongrass juice. The recipe was created by Chef Matt Meadows of Isle Casino in Bettendord, Iowa, and won first place honors in the recent Perfect Pairing: Turkey and Soy Recipe Contest. The contest for professional Iowa Chefs was co-sponsored by the Iowa Turkey Federation and The Soyfoods Council. Turkey Roulade is an elegant appetizer idea from Chef Raul Murillo of Iowa Events Center in Des Moines. Make it with sliced turkey breast, smoked tofu, pine nuts, spinach, roasted red peppers and Swiss cheese, all served on a plantain chip. Turkey Roulade earned a second place award in The Perfect Pairing Recipe Contest. Drinks: Don’t forget to tap into the convenience of soymilk for holiday drinks, ranging from hot chocolate made with warmed chocolate soymilk to homemade seasonal specialties like Soy Irish Cream Liqueur. Make it in a blender with a can of sweetened condensed milk, a cup of soymilk, a cup of half-and-half milk (either soy or dairy based), a Tablespoon of chocolate syrup, a teaspoon of vanilla extract, ¾ cup Irish whiskey and 1/3 cup of rum. Desserts: Silken tofu is a versatile ingredient for making individual desserts to serve a t holiday buffets and parties. Elizabeth’s Chocolate Pudding Pies are made with firm silken tofu, confectioner’s sugar, high-quality cocoa powder and a Tablespoon of vanilla. Silky Lemon Tofu Pudding combines a package of firm silken tofu and a jar of lemon curd. Both pie fillings are made quickly in a blender—no cooking necessary. Spoon them into individual-sized graham cracker or conventional pie crusts, or ready-to-serve mini phyllo shells. Garnish with berries or whipped topping. For complete recipes, visit The Soyfoods Council website at www.thesoyfoodscouncil.com. You’ll also find recipes for holiday cookies, main courses and side dishes. # About soyfoods and sustainability: Sustainability is a soy tradition. U. S. soybean farmers have been practicing sustainable agriculture methods for decades. Currently, 95% of U.S. soy growers are committed to sustainable farming practices and partner with the USDA to implement conservation programs. Soyfoods may play a significant role as a source of protein that minimally contributes to greenhouse gas (GHG) emissions in comparison to other protein sources. About the Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice markets about the many benefits of Soyfoods.

By Whitney English and Alex Caspero of Plant-Based Juniors Soy foods are an excellent source of nutrition for children. They’re packed with nutrients of focus that support critical periods of growth and development and they come in a form and taste that kids love. They’re also a convenient food for busy parents; many forms of soy including edamame, tofu, and soy milk require little to no prep for a delicious, nutritious meal or snack. Nutrition of Soyfoods Many soy foods are good sources of protein, omega-3 fatty acids, fiber, the B vitamin-like nutrient choline, and minerals such as iron and zinc, all of which are priority nutrients for young children. Tofu, for example, contains 11 grams of protein per 3 oz serving, which is 85% of the RDA for a 1-3-year-old. It also contains 2 grams of iron and more than 1 gram of zinc. Soy milk is another incredibly nutritious option for young children, providing 7 grams of protein per 1 cup serving and 4 grams of healthy fat. Soyfoods are also the best plant-based source of choline, a B vitamin-like nutrient that is essential for brain health and development, especially during the first 1000 days of life. Choline content is one, of many, reasons we recommend including soyfoods in the diets of babies. One cup of soymilk contains 57 mg of choline, about ¼ of the daily needs of a 1-3-year-old. Why We Love Soyfoods for Kids Not only are soyfoods super healthy, they’re also incredibly convenient, palatable, and easy to prepare for kiddos. Frozen edamame can be added to lunch boxes and snack bags to help keep meals cool and will thaw by the time they’re ready to be eaten. Firm, extra firm, and super firm tofu is ready-to-eat and can be simply chopped, tossed with sauce or spices, and warmed up or even eaten raw. In fact, one of our kid’s favorite first foods was cold, unseasoned tofu cubes – not exactly the most appealing meal for adults, but approachable for children. This is because tofu’s neutral taste is easily accepted by picky palates. Tofu readily takes on whatever flavor you want to add, or no flavor if that’s what your kids prefer! Tofu’s texture also makes it a perfect first food for babies. It’s firm enough to stay together when grasped by a baby’s palm, but soft enough to be mashed between their gums. Our kid’s loved tofu marinara strips when they were first feeding, which is essentially firm tofu cut into strips and marinated in a tomato-based sauce. Our Favorite Ways to Serve Soy to Kids There are endless simple, delicious ways to incorporate soyfoods into kid’s diets. Here are a few of our favorite: Tofu nuggets: extra-firm tofu is torn into “nuggets,” tossed in cornstarch and spices, and cooked to crispy perfection. Chocolate tofu pudding: silken tofu is blended with cacao and a little maple syrup for a decadent, healthy snack. Tofu yogurt: silken tofu is blended with fruit for a tasty dairy alternative. Miso paste blended with cashews for a creamy, savory pasta sauce Steamed and lightly salted edamame pods – fun for kids to open! Roasted tofu cubes served with BBQ sauce Tofu egg sandwiches or a tofu scramble for breakfast Tropical tempeh skewers – kid’s love getting to thread their own skewers Soy milk and silken tofu blended into smoothies and smoothie bowls for a protein boost Bottom Line: Soyfoods are delicious, nutritious and easy to incorporate! We recommend including 2-3 servings a day.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Ankeny, Iowa, July 11, 2023— Iowa professional chefs have until August 31 to submit their original recipes featuring turkey and soyfoods for The Perfect Pairing: Turkey and Soy Recipe Contest. Contestants will compete for a portion of $15,000 in cash prizes. The competition is sponsored by the Iowa Turkey Federation and the Iowa Soybean Association to promote the creativity and expertise of the state’s chefs as they develop new turkey and soy menu items. The three recipe categories for The Perfect Pairing contest are Soups, Bowls, and Small Plates (appetizers and snacks) combining the two high-quality proteins. In each category, $5,000 in cash awards will be distributed. First place winners each receive $2,500; second place awards are $1,500, with third place prizes of $1,000. All winners will be awarded display plaques for their restaurants. Chefs also will feature their recipes on the menu for three months, providing restaurant patrons with an opportunity to enjoy the award-winning dishes. The top three winners in each category will have a photo shoot for media purposes. Winning recipes and photos will be provided to foodservice publications and featured in social media programs. Here’s how to enter: Chefs from Iowa restaurants or other commercial foodservice operations should submit their recipes to The Perfect Pairing: Turkey and Soy Recipe Contest by August 31, 2023 to lfunk@thesoyfoodscouncil.com. Qualifying turkey ingredients: Recipes should include new applications for ground turkey, turkey tenderloins or turkey breast meat. No turkey burgers, deli meats or Thanksgiving recipes, please. Qualifying soy products: Edamame, TVP® (Textured Vegetable Protein, also called TSP or Textured Soy Protein), miso and tofu—silken or water-packed. Soybean oil also may be included as an ingredient. Competition judges will be looking for the most creative, innovative recipes pairing turkey with soy in ways that address today’s eating trends. For example, entries can feature turkey and soy pairings that appeal to snackers, adventurous restaurant-goers seeking out global tastes, or flexitarian consumers who want new, lighter menu options. Winners will be announced in October, 2023. # For more contest information, visit The Soyfoods Council website at www.thesoyfoodscouncil.com and the Iowa Turkey Federation at www.iowaturkey.org #