We are so excited to share our newest cookbook with you — The Magic of Miso! Miso may be a small ingredient, but it has a BIG personality. Rich, savory, slightly sweet, and wonderfully versatile, miso has a way of transforming everyday recipes into something truly special. This cookbook is free to download. Free Cookbooks & Brochures

FOR IMMEDIATE RELEASE Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request Ankeny, Iowa, August 19, 2026—The Soyfoods Council offers cookie recipes and other ideas for portable after-school snacks that fit your family’s busy lifestyle as well as dietary goals. According to Circana’s 2026 Back to School Trends, more than half of today’s consumers eat or drink three-plus snacks a day. Current snacking behavior trends prioritize protein. The focus is on multifunctional snacks that balance nutrition, convenience and enjoyment. That’s where soy-rich homemade cookies and convenient, individual servings of shelf-stable soy milk come in. A USDA study found that snacks account for 27% of the total energy intake of children and adolescents. Recipes from The Soyfoods Council make it easy to put a fiber and plant protein spin on the classic milk-and-cookies snack. If you want to get away from ultra-processed foods, make cookies in small portion sizes that are ideal for lunchboxes or grab-and-go snacks. Cookies and milk go hand-in-hand. Keep in mind that fortified soy milk (with calcium and vitamins A and D) is similar to dairy milk in its nutrient composition. Soy milk has zero cholesterol and provides approximately 8 grams of high-quality protein per serving. Refrigerated soy milk is sold in cartons in supermarket dairy sections. Shelf-stable individual servings of soy milk also are widely available in grocery stores. For snacks, Apricot Oatmeal Soy Cookies incorporate a mix of high-quality soy protein, chopped dried apricots and cherries, and whole grain in the form of oatmeal. The chewy cookies are made with TSP granules, or textured soy protein (also known as TVP/ textured vegetable protein). TSP is a zero fat, fiber-rich food. It provides 11 to 13 grams of high-quality soy protein per quarter-cup serving. On busy days, No Bake Chocolate Cookies provide a quick, energy-supplying treat. Make these drop cookies with soynut butter, vanilla soy milk, coarsely chopped soynuts, unsweetened cocoa powder, sugar, butter, rolled oats and vanilla extract. Chill them in the refrigerator before serving. One serving of soynut butter provides approximately 7 grams of complete protein. An ounce of soy nuts offers about 12 grams of protein. Look for detailed cookie recipes on The Soyfoods Council website at www.thesoyfoodscouncil.com. You’ll find free, downloadable recipe books, along with numerous cookie ideas, nutrition information and the latest research on soy 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.

These are so good and easy that you might want to double the recipe. Kids love them for snacks. ¾ cup sugar 2 tablespoons unsweetened cocoa powder ¼ cup Light vanilla soymilk 1 tablespoons soft margarine ¼ cup soynut butter 1 ¼ cups rolled oats ½ cup soynuts, coarsely chopped 1 teaspoon pure vanilla extract Line a baking sheet with waxed paper; set aside. Combine sugar and cocoa in a medium saucepan. Stir in soymilk and butter. Bring to a full rolling boil over medium heat, stirring constantly. Stir in soynut butter, oats, soynuts and vanilla. Remove from heat. Stir until well blended. Drop warm oat mixture by spoonfuls onto waxed paper. Chill until firm. Refrigerate leftovers. * Makes about 20 cookies.

1 cup butter 1 cup brown sugar ½ cup sugar 2 large eggs 1 cup flour ½ cup soy flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon almond extract ½ teaspoon salt 1 ½ cups oatmeal 1 ½ cups Texturized Soy Protein 1 cup chopped dried apricots ¾ cup dried cranberries ¾ cup coconut ¾ slivered almonds, toasted Preheat oven to 350 F. 1. In a large mixing bowl, beat butter and sugars until creamy. 2. Add next 7 ingredients and mix until just blended. 3. Stir in remaining ingredients until blended. 4. Drop by rounded tablespoons, 2 inches apart on ungreased cookie sheet. 5. Bake 14-15 minutes or until tops are golden brown. Cool cookies on wire racks. Yield: approx 4 ½ dozen cookies

Ankeny, Iowa, April 14, 2026— May kicks off the season for outdoor gatherings. The Soyfoods Council offers easy, crowd-pleasing recipes for backyard barbecues, garden parties and picnics. Versatile side dishes such as Edamame Bean Saladoffer a burst of high-quality soy protein. Did you know that soybeans are higher in protein than other beans (~35% vs. ~27%)? For burgers on the grill, extend ground beef or turkey by adding frozen soy crumbles or moistened TVP granules to serve a crowd. TVP (textured vegetable protein) may also be labeled in the grocery store as TSP or textured soy protein. It’s a budget-friendly, fiber-rich, zero fat food that offers approximately 11 to 13 grams of protein per ¼ cup serving. Soy protein is a complete plant protein containing all the essential amino acids in amounts needed by the body. For appetizers, consider fresh vegetables with Buttermilk Ranch Dressing and Dip made with plain soy milk and silken tofu. Elevate the dessert experience with easy-to-transport cookies. You can find the recipes mentioned below in the free, downloadable cookbooks available on The Soyfoods Council website. Edamame Bean Salad features frozen, shelled edamameand a can of black soybeans paired with one can each of green beans and yellow wax beans. Add diced onion and celery. The easy dressing is made by simmering ½ cup soybean oil (often labeled as vegetable oil), ¾ cup vinegar and ½ cup sugar in a saucepan. Buttermilk Ranch Dressing and Dip is made in moments in a food processor. Combine a cup of plain soymilk with ½ cup soft silken tofu, ½ cup plain Greek yogurt, 1 Tablespoon white vinegar and a packet (3 Tablespoons) of Ranch Dressing mix. One cup of soy milk adds approximately 7 grams of protein to recipes, while a half-cup of silken tofu can provide approximately 4-5 grams of protein, depending on the brand. ​Cookies are a perennial dessert favorite. If you’re looking for low-sugar, high fiber options, try Lightly Sweet Date, Oatmeal and Textured Soy Protein Cookies. With just ¼ cup brown sugar and only 1/3 cup flour per batch, the cookies incorporate the sweetness of pitted dates. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for complete, illustrated recipes. You’ll also find nutrition details about soy foods, shopping and cooking tips, and the latest research on the health benefits of soy foods. # 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.

FOR IMMEDIATE RELEASE Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request Ankeny, Iowa, June 10, 2026—Almost everybody has a reason to celebrate National Ice Cream Month in July. In fact, last year, ice cream makers in the U.S. produced more than 1.2 billion gallons of our favorites, and the average American consumed approximately 4 gallons of ice cream. The following cool recipes from The Soyfoods Council are made with tofu, soy milk or soy yogurt. They are ice cream alternatives for those who follow nondairy diets or are looking for plant-based dessert ideas. Recipes featuring versatile soy are not only satisfying, they add high-quality protein to your diet. Chocolate Tofu Ice Cream: This spin on ice cream features chocolate soymilk and soft silken tofu. The recipe starts with an envelope of gelatine softened in ¼ cup water and microwaved for 15 to 20 seconds. Stir in 1 cup chocolate soymilk. In a blender container, add 8 ounces of drained soft silken tofu and a second cup of chocolate soymilk; blend until smooth. Add gelatine-soymilk mixture, ½ cup chocolate syrup, ½ cup sugar and 1 teaspoon of vanilla and blend. Transfer the mixture to an ice cream freezer and freeze according to manufacturer’sdirections. Store Chocolate Tofu Ice Cream in a covered container in the freezer. If desired, serve the ice cream with Tofu Whipped Cream or Miso Caramel Sauce. These topping recipes are provided in Soy Sweet Indulgences, available free on the Soyfoods Council website. Vanilla Soy Milk Ice Cream: This recipe is made with 4 cups plain or vanilla soymilk, 4 cups powdered sugar, 8 egg yolks, 2 vanilla beans, and 2 teaspoons cornstarch. Luxurious add-ins are soy nut butter, prepared caramel sauce and chocolate-covered soy nuts. You can find recipe details in the free downloadable digital cookbook, Just Add Soy, on The Soyfoods Council website. In case you’ve forgotten, fortified soy milk (with calcium and vitamins A and D) is similar to dairy milk in its nutrient composition. Raspberry Frozen Soy Yogurt is a berry good frozen dessert made in a food processor. Combine 2 cups plain soy yogurt, 2 cups frozen raspberries, ½ cup granulated sugar and ½ teaspoon vanilla and process until the mixture is smooth. Strain out raspberry seeds. Place in the freezer in a stainless steel bowl. Until the dessert is completely frozen, stir it every half hour. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for other ice cream ideas, soy cooking tips and the latest research on soy foods and your health. Also, you can download several free digital cookbooks, including Just Add Soy and Soy Sweet Indulgences. # 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.

2 cups of plain soy yogurt 2 cups of raspberries, frozen 1/2 cup granulated sugar 1/2 teaspoon vanilla Optional: 1/4 cup soy milk or dark chocolate Instructions: 1.Put the first four ingredients into a food processor and process until smooth. 2.Strain the mixture to remove raspberry seeds 3.Mix in chocolate if desired 4.Place into a stainless steel bowl and place in the freezer. Remove every 30 minutes and stir 5. Repeat this until the mixture is completely frozen. Serve.

Serves 4 2 vanilla beans 4 cups plain or vanilla soymilk 2 cups powdered sugar 8 egg yolks 2 teaspoons cornstarch ¼ cup caramel sauce, plus some for topping ¼ cup soy nut butter, plus some for topping ¼ cup chocolate-covered soynuts, plus some for topping Directions 1. Cut vanilla beans in half to remove the seeds. 2. In a medium saucepan, over medium heat, add soymilk, vanilla bean seeds and pod: let steep for 10 minutes. 3. Remove vanilla bean pod from soymilk: discard pod. 4. In a medium mixing bowl, mix powdered sugar, egg yolks and cornstarch. 5. Slowly add soymilk to egg mixture while whisking continually. Heat mixture in a medium saucepan on low heat until it thickens. 6. Cool mixture in refrigerator for 2-3 hours; covered. Place mixture into ice cream maker; follow ice cream maker directions for processing. 7. Swirl in caramel, soy nut butter and chocolate covered soy nuts. Scoop and top ice cream with more caramel, soynut butter and chocolate covered soynuts. Serve. Grace Madler’s ice cream recipe won First Place, Desserts in the 2023 Soy Recipe Contest sponsored by North Dakota Soybean Council for culinary students at North Dakota State College of Science, Culinary Arts Program.

1 envelope unflavored gelatin ¼ cup water 2 cups chocolate soymilk, divided 8 oz. soft silken tofu, drained ½ cup chocolate syrup ½ cup sugar 1 tsp. vanilla 1 Sprinkle gelatin over water. Microwave 15 to 20 seconds or until gelatin is dissolved. Stir in 1 cup of chocolate soymilk. 2 In a blender container, add tofu and remaining 1 cup soymilk; blend until smooth. Add gelatin-soymilk mixture, chocolate syrup, sugar and vanilla; blend. 3 Place in ice cream freezer container. Freeze according to manufacturer’s directions. 4 Place in another container; cover, and freeze. Remove from freezer about 5 minutes before serving. 5 Serve with a drizzle of Miso Caramel Sauce. Miso Carmel Sauce 3⁄4 cup heavy cream 3 Tbsp. unsalted butter 3⁄4 cup white sugar 2 Tbsp. water 2 Tbsp. white miso 1⁄4 tsp. vanilla extract 1 In a medium saucepan heat the cream and butter over moderate heat until just bubbling. 2 In another medium saucepan mix the sugar and water with a soft spatula. Place over medium heat and cook, without stirring, for 5 minutes. Swirl the pan from side to side occasionally to keep caramel moving and prevent clumping up. 3 When mixture turns an amber color, remove from heat. 4 Very carefully add the warm butter/cream mixture; it will bubble up. No fear. Whisk cream into sugar caramel over a low heat; whisk until smooth. 5 Add miso and vanilla into caramel and again whisk until smooth. Cook over low heat for 1-2 minutes to make sure the sauce is smooth and warmed through. Serve warm, at room temperature, or chilled.

1 can green beans, drained 1 can black soybeans, rinsed and drained 1 can yellow wax beans, drained 2- 16 ounce package shelled edamame, cooked according to package directions 1 small onion, diced 1 cup celery, chopped   ½ cup oil ¾ cup vinegar 1/2 cup sugar    In a large mixing bowl add the first 6 ingredients, set aside. In a small saucepan add remaining ingredients, bring to boil, reduce heat. Simmer until sugar is dissolved. Cool. Pour over vegetables, cover and refrigerate until ready to serve.  Yield: 10 servings

Ingredients: 1 cup plain soymilk 1 tablespoon white vinegar ½ cup soft silken tofu ½ cup plain Greek yogurt 1 packet Ranch dressing mix (3 tablespoons)   Directions: In a small mixing bowl, combine soymilk and vinegar. Allow to rest for 15 minutes. (This will make soy buttermilk).   In a food processor, add soymilk/vinegar mixture. Add remaining ingredients; purée until smooth.   Refrigerate for at least 30 minutes. Serve with vegetables or over salad. Store in air-tight container in refrigerator for up to 1 week.     Yield: 1¾ cups Serving Size: 2 tablespoons       Another Variation   1 packet of ranch dressing 1 cup soymilk 1 cup silken tofu   In a medium bowl, add all ingredients, blend. Serve as salad dressing or vegetable dip.

1 envelope unflavored gelatin ¼ cup water 2 cups chocolate soymilk, divided 8 oz. soft silken tofu, drained ½ cup chocolate syrup ½ cup sugar 1 tsp. vanilla 1 Sprinkle gelatin over water. Microwave 15 to 20 seconds or until gelatin is dissolved. Stir in 1 cup of chocolate soymilk. 2 In a blender container, add tofu and remaining 1 cup soymilk; blend until smooth. Add gelatin-soymilk mixture, chocolate syrup, sugar and vanilla; blend. 3 Place in ice cream freezer container. Freeze according to manufacturer’s directions. 4 Place in another container; cover, and freeze. Remove from freezer about 5 minutes before serving. 5 Serve with a drizzle of Miso Caramel Sauce. Miso Carmel Sauce 3⁄4 cup heavy cream 3 Tbsp. unsalted butter 3⁄4 cup white sugar 2 Tbsp. water 2 Tbsp. white miso 1⁄4 tsp. vanilla extract 1 In a medium saucepan heat the cream and butter over moderate heat until just bubbling. 2 In another medium saucepan mix the sugar and water with a soft spatula. Place over medium heat and cook, without stirring, for 5 minutes. Swirl the pan from side to side occasionally to keep caramel moving and prevent clumping up. 3 When mixture turns an amber color, remove from heat. 4 Very carefully add the warm butter/cream mixture; it will bubble up. No fear. Whisk cream into sugar caramel over a low heat; whisk until smooth. 5 Add miso and vanilla into caramel and again whisk until smooth. Cook over low heat for 1-2 minutes to make sure the sauce is smooth and warmed through. Serve warm, at room temperature, or chilled.