Search Results

8 ounces frozen soy crumbles 8 ounces ground beef 2/3 cup dry breadcrumbs ½ cup minced onion ¼ cup plain soymilk 1 egg 1 teaspoon salt ½ teaspoon pepper 1 teaspoon Worcestershire sauce ¼ cup soybean oil 1 bottle (12 ounces) chili sauce 1 jar (10 ounces) grape jelly Mix the first 9 ingredients together. Gently shape into 1-inch balls. Pour oil into large skillet and heat until hot, add meatballs and brown. Remove meatballs from skillet. Heat chili sauce and jelly in the skillet until jelly is melted, stirring constantly. Add meatballs and stir until coated. Simmer 20-30 minutes. Pour mixture into a chafing dish and serve hot.  Yield: approximately 5 dozen meatballs.

FOR IMMEDIATE RELEASE Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request     Ankeny, Iowa, July 16,, 2025— Gardeners and other fans of fresh seasonal fruits and vegetables look forward to this bountiful time of year. Also, it’s easy to combine fresh produce with protein for plant-forward eating. Numerous trend reports have found that protein is the top macronutrient that consumers are seeking today. With protein consumption on the rise, the Soyfoods Council reminds consumers that soy is a high-quality, complete plant protein. It easily fits into various lifestyles, budgets and eating preferences. For example, A cup of shelled frozen edamame provides 18 grams of cholesterol-free complete protein. A 2025 survey from the International Food Information Council reports that 35% of Americans have increased their protein intake in the last year. However, 79% of those survey respondents in “Americans’ Perceptions of Protein” were unaware or unsure of how much protein they should consumeeach day. Currently, the Recommended Daily Allowance is 54-73 grams per day for adults weighing 150 to 200 pounds. That amount increases for more active people and can differ for those managing health conditions. Protein-rich recipes that complement just-picked fruits and vegetables can be found on the Soyfoods Council website at www.thesoyfoodscounil.com . Ideas include dips, snacks, soups and sauces. Zucchini Dippers are a fresh take on breaded and baked zucchini fries for a snack or side dish. The recipe makes 5 to 6 servings and offers 14 grams of protein per ¼ cup serving. The secret is in the TSP (textured soy protein, also known as TVP or textured vegetable protein) that is added to the breading for a protein punch. TSP itself typically 11 to 13 grams of soy protein per serving. Make the breading mix in a food processer with toasted bread, TSP, Italian seasoning, onion powder, garlic powder, salt, black pepper and Parmesan cheese. (This breading can also be used for other vegetables such as eggplant and cauliflower.) Slice a large zucchini into 4” sticks resembling french fries. Dip zucchini sticks in egg, then lightly coat in flour. Add flour-coated zucchini back to the eggs, and then dip in breading mix. Press the breading into the zucchini before adding them to a baking sheet coated with nonstick spray. Bake at 400°F for 10 minutes, then flip zucchini and bake for another 10 minutes. Fresh Dill Dip uses dill, parsley and chives from the garden and honors all kinds of raw vegetables. The dip complements everything from radishes and bell peppers to cucumbers and carrotsMake it in a food processor. Its creaminess comes from silken tofu, plain Greek yogurt and soy buttermilk. Did you know you can make soy buttermilk for dips by adding ½ Tablespoon white vinegar to ½ cup original plain soymilk? Each ¼ cup serving of silken tofu provides 8.5 grams of protein, while a 1-cup serving of soymilk offers 7 to 8 grams protein. Enjoy their versatility in this and other dips. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com for additional fresh, family-friendly summer recipes. Download in the free digital cookbooks: Just Add Soy , Easy Snackable Soy, and Really Fast, Really Easy, Really Good . The website is frequently updated with recipes and provides the latest information 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.

Celia Bravard and Lauren Grant   Ingredients: 1 cup soft silken tofu ½ cup plain greek yogurt 2 garlic cloves, minced 2 teaspoons dill, chopped 1 tablespoon chives, chopped 1 teaspoon parsley, chopped ½ teaspoon white vinegar ¼ teaspoon lemon juice ½ cup buttermilk salt and pepper to taste   Directions: In a food processor, add all ingredients. Purée until smooth. Chill for at least 30 minutes.   Serve with vegetables, chips or crackers. Store in air-tight container in refrigerator for up to 1 week.   Yield: 2 cups Serving size: 2 tablespoons   Note: To make soy buttermilk, combine ½ cup original soymilk with ½ tablespoon white vinegar.  Allow to sit for 15 minutes.           Nutrition Facts: Calories: 15,  Calories from fat: 5,  Total Fat: 0.5g,  Saturated Fat: 0g, Cholesterol: 0mg,  Sodium: 10mg,  Carbohydrates: 1g,  Dietary Fiber: 0g,  Sugar: 1g,  Protein: 2g

Great Caterers of Iowa Chef Joni   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 .

8 oz tempeh cut into 1/2” cubes (this is approximately 120 pieces) 3 T. soybean oil, divided 1 onion, sliced thinly 2 garlic cloves, minced 1 1/2 T. chile powder 1/2 t. chipotle powder (more if increased heat is desired) 1 1/2 c. water or stock 2 T. cider vinegar 1/2 t. cumin 1 t. salt (this amount may be more or less depending on the amount of salt in the chile powder) 3 T. tomato sauce 2 t. sugar 1 can (15 oz) black soybeans, rinsed and drained   Bring to a boil 1 qt. of water.  Add tempeh and simmer for 15 minutes.  Drain in a colander and rinse briefly with water.   Pat dry. In a large sauté pan, lightly brown the tempeh in 1 1/2 T. soybean oil over high heat.  Remove from pan and reserve.  Do not allow the tempeh to become too brown. In the same sauté pan over moderate heat, sauté the onions in the remaining soybean oil until they are translucent and lightly brown.   Add garlic and cook for 2 more minutes. Add chile and chipotle powders.  Cook for just a few moments, or until you can smell the chile. Immediately add the water or stock so that the chile and chipotle powders do not burn and become bitter.   Add remaining ingredients and the tempeh.  Bring to a boil and reduce to a simmer.  Simmer for 30 minutes.  Taste for seasoning and serve wrapped in a burrito along with traditional accompaniments such as: • Cilantro • Cheese • Avocado slices or guacamole • Diced tomato   Yield: Enough filling for 6-8 burritos

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Ankeny, Iowa, June 18, 2025— Currently, 79% of American shoppersconsider whether a food is processed before buying it, according to results of a recent survey from the International Food Information Council. There are several levels of processing. For those who are looking for convenient, minimally processed foods, soy makes a lot of sense. The Soyfoods Council offers summer recipe ideas for cookouts, featuring minimally processed choices like tofu, tempeh, edamame and miso. The U.S. Department of Agriculture defines processed foods as any raw agricultural commodity altered from its original state. The alteration can be as minimal as basicprocessing— such as washing, milling, cutting, chopping, heating, pasteurizing, canning, freezing, drying, dehydrating, mixing or packaging. According to the Academy of Nutrition and Dietetics, processed foods rank from minimally processed to ultra-processed foods (UPF). While definitions vary, examples of minimally processed foods can include frozen fruits and vegetables, dried beans (including soybeans), and soy-foods such as tofu, tempeh, edamame and miso. Here are some easy ideas for adding minimally processed soy foods to your diet. • Edamame (fresh green soybeans) are available shelled or in the pod. Edamame adds soy protein to vegetable dishes such as salads, baked beans, and simple appetizers. Packaged frozen edamame contains just one ingredient: Soybeans. A cup of shelled frozen edamame provides 18 grams of cholesterol-free complete protein. Steamed edamame in the pod is a convenient finger food appetizer, while shelled edamame can be added to fresh salads or your family’s favorite version of three-bean salad. The Soyfoods Council offers a recipe for Edamame Bean Salad featuring canned green beans, yellow wax beans and canned black soybeans. • Tofu —water-packed or silken—is made from pressed soymilk curds. It has been a traditional Asian soyfood for approximately 2,000 years. Tofu offers about 8 grams of protein per serving. For contemporary home cooks, it’s a versatile ingredient for everything from dips and dressings to grilled foods. Orange Tahini Grilled Tofu calls for sliced extra-firm silken tofu that’s marinated and then grilled. Marinade ingredients include tahini, fresh orange juice and orange zest, white wine vinegar and reduced sodium soy sauce, all seasoned with za’atar, fresh ginger and black pepper. • Tempeh is made from cooked whole soybeans, fermentedwith a culture. Some varieties of tempeh contain only three ingredients: soybeans, water and a culture. Tempeh has been around since the 1600s and is a traditional fermented food in Indonesia. It provides 18 grams of high-quality protein per serving. Brush tempeh with barbecue sauce and simply grill it, or create summer fare such as Tempeh Burritos. Make the filling with sauteed onion slices and canned black soybeans in a south-of-the-border seasoned sauce. • Miso paste is another traditional Asian soyfood, made from fermented cooked soybeans. Miso has three ingredients: soybeans, koji (fermentation culture) and salt. Miso paste adds savory umami notes to barbecue bastes, marinades, salad dressings and even desserts. Miso offers approximately 2 grams of protein per Tablespoon, along with the nutrition benefits of probiotics (the live beneficial bacteria found in fermented foods). If you’re looking for a condiment with health benefits, consider this traditional Japanese seasoning. Make Miso Sauce by combining 1 cup red miso with 1 cup mirin (sweet Japanese cooking wine), ½ cup sake (Japanese rice wine) and 1 Tbsp. honey in a saucepan. Bring to a boil them simmer it for 20 minutes.  Enjoy Miso Sauce on grilled meats, chicken, seafood or vegetables. Visit The Soyfoods Council website at www.thesoyfoodscouncil.com to find these and other summer recipe ideas for cookouts. Download in the free digital cookbooks: Just Add Soy , Easy Snackable Soy, and Really Fast, Really Easy, Really Good . The website is frequently updated with recipes and the latest information 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 arecommitted 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.

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.

Adapted from Liz Weiss, MS, RDN Serves 4–6 (total yield: 9 cups) Serve as a main-meal salad on its own or top with grilled fish, shrimp, chicken, beef, hard-boiled eggs, or feta cheese! INGREDIENTS Salad • 1 medium cauliflower (about 2 pounds), but into 2-inch florets (about 7 cups) • 2 tablespoons soybean oil • Generous ¼ teaspoon kosher salt • ¼ teaspoon black pepper • 4 cups favorite greens • One 15-ounce can butter beans, drained and rinsed • ½ cup thinly sliced celery • ½ cup pitted green olives (about 10), sliced in half • ¾ cup edamame, shelled, cooked according to package directions • 2 to 3 tablespoons toasted sliced almonds • Basil leaves Dressing • 4 tablespoons soybean oil • 2 tablespoons lemon juice • 2 tablespoons finely chopped fresh basil leaves • 1 teaspoon Dijon mustard • 1 teaspoon honey • 1 teaspoon minced garlic • Kosher salt and black pepper to taste METHOD 1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside. 2. For the salad, place cauliflower florets in a large bowl. Drizzle oil over florets and gently toss to combine. Season with salt and pepper. Transfer to the prepared baking sheet. Bake, turning halfway through, until golden and tender, 20 to 24 minutes. 3. While the cauliflower is roasting and before assembling the salad, prepare the dressing. Place the olive oil, lemon juice, basil, Dijon mustard, honey, and garlic in a Mason jar with a tight-fitting lid. Shake to combine. Adjust flavor with salt and pepper. 4. To assemble the salad, arrange the greens, beans, celery, and olives in a large, shallow bowl. Pour half the dressing over the mixture and toss gently to combine. Top with the cooked cauliflower and edamame; add remaining dressing. Toss to combine. Top with sliced almonds and garnish with basil.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Available Upon Request        ​​​ ​ Ankeny, Iowa, May 13, 2025— In summertime, the living gets easier when you incorporate soyfoods into simple salads. The Soyfoods Council suggests the following ideas to lighten up your mealsand reduce time in the kitchen. Soyfoods add protein to summer salads. Did you know that a serving of water-packed tofu or silken tofu provides approximately 8 grams of protein to salads? One cup of minimally processed edamame (fresh green soybeans) adds18 grams of protein, and contributes color and texture as well. Similarly, a half-cup serving of canned black soybeans provides about 11 grams of protein, almost twice the amount found in typical canned blackbeans. Add edamame or black soybeans to your three-bean salad recipes, or sprinkle either one into tossed salads to add a quick burst of protein. Soyfoods enhance salad dressings. Don’t overlook the culinary and health advantages of addingsilken tofu and soybean oil to salads. Both are versatile pantry ingredients for creating memorable dips and dressings. Tofu Ranch Dressing features a package of drained soft silken tofu, 5 Tablespoons soybean oil and 2 Tablespoons lemon juice. It’s made in a blender or food processor, and flavored with garlic powder, onion powder, parsley, salt and pepper. Enjoy it as a dip or a dressing. Silken tofu makes a variety of other rich, creamy dressings, too. It also adds 8.5 grams of high-quality soy protein per 3-ounce serving. Tofu is a complete plant protein, meaning that it contains all nine essential amino acids that the body can’t produce on its own. For salads, soybean oil is not only an ingredient that’s easy on your budget, it’s low in saturated fat, high in polyunsaturated fat, and contains both essential fatty acids, omega-3 and omega-6. Soybean oil carries a U.S. Food and Drug Administration (FDA) qualified health claim because it may reduce the risk of coronary heart disease when used to replace saturated fat in the diet. To make an easy, all-purpose salad dressing, combine 4 Tablespoons soybean oil, 2 Tablespoons lemon juice, 1 teaspoon each of Dijon mustard and honey. Add finely chopped fresh basil and minced garlic, with salt and pepper to taste. The dressing is ideal for Roasted Cauliflower, Butter Bean and Edamame Salad. Sweet salads with tofu can double as dessert: When you go with berries galore, ambrosia saladjust may have to move over a little to make room for another sweet summery idea: Mixed Berry Delight.           Tofu, with its mild, neutral flavor, can help create sweetly satisfying recipes. Based on a recent survey from the International Food Information Council (IFIC), nearly 80% of Americans say it’s important to reduce sweetness in their diets in order to eat healthier, manage blood sugar, diabetes or weight, and support dental health. On the other hand 58% prefer sweetness as their favorite taste. Mixed Berry Delight calls for a package of water-packed firm tofu (drained). Cook 16 ounces of frozen mixed berries cooked with 2½ Tablespoons cornstarch and ½ cup sugar until thickened. Allow to cool. In a blender container, blend 8 ounces cream cheese and tofu. Fold in 8 ounces whipped topping. Cool berry mixture is cool; fold into the tofu/cream cheese mixture. Chill. If desired, serve Mixed Berry Delight as a dessert in a graham cracker pie crust. ​On The Soyfoods Council website at www.thesoyfoodscouncil.com , you’ll find these and othersummery recipe ideas in the free digital cookbooks: Just Add Soy , Easy Snackable Soy, and Really Fast, Really Easy, Really Good . The website is frequently updated with recipes and the healthinformation.​ # 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 arecommitted 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.

Yield: 1 serving   1 sweet potato, pierce with sharp knife, several piercings (so potato will not explode in microwave) 2 teaspoons red or white miso 2-3 tablespoons butter   Cook sweet potato in microwave until fork tender. In a small bowl combine miso and butter; microwave for 20 to 30 seconds. Mix well. If butter and miso is not combined, microwave for another 10 to 15 seconds. Drizzle butter mixture over the cut sweet potato.

Adapted from Liz Weiss, MS, RDN Serves 4–6 (total yield: 9 cups) Serve as a main-meal salad on its own or top with grilled fish, shrimp, chicken, beef, hard-boiled eggs, or feta cheese! INGREDIENTS Salad • 1 medium cauliflower (about 2 pounds), but into 2-inch florets (about 7 cups) • 2 tablespoons soybean oil • Generous ¼ teaspoon kosher salt • ¼ teaspoon black pepper • 4 cups favorite greens • One 15-ounce can butter beans, drained and rinsed • ½ cup thinly sliced celery • ½ cup pitted green olives (about 10), sliced in half • ¾ cup edamame, shelled, cooked according to package directions • 2 to 3 tablespoons toasted sliced almonds • Basil leaves Dressing • 4 tablespoons soybean oil • 2 tablespoons lemon juice • 2 tablespoons finely chopped fresh basil leaves • 1 teaspoon Dijon mustard • 1 teaspoon honey • 1 teaspoon minced garlic • Kosher salt and black pepper to taste METHOD 1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside. 2. For the salad, place cauliflower florets in a large bowl. Drizzle oil over florets and gently toss to combine. Season with salt and pepper. Transfer to the prepared baking sheet. Bake, turning halfway through, until golden and tender, 20 to 24 minutes. 3. While the cauliflower is roasting and before assembling the salad, prepare the dressing. Place the olive oil, lemon juice, basil, Dijon mustard, honey, and garlic in a Mason jar with a tight-fitting lid. Shake to combine. Adjust flavor with salt and pepper. 4. To assemble the salad, arrange the greens, beans, celery, and olives in a large, shallow bowl. Pour half the dressing over the mixture and toss gently to combine. Top with the cooked cauliflower and edamame; add remaining dressing. Toss to combine. Top with sliced almonds and garnish with basil.

Linda Funk Executive Director The Soyfoods Council 515.491.8636 lfunk@thesoyfoodscouncil.com Photos Included     ​ Ankeny, Iowa, April 15, 2025— Looking for light, luscious recipe ideas to celebrate Mother’s Day and Memorial Day? The Soyfoods Council suggests several new spins on springtime eating. Soyingredients such as edamame, canned black soybeans and tofu can lighten up classic fare and create new favorites. ​For Memorial Day picnics, try feed-a-crowd favorites such as Edamame Bean Salad or Calico Beans. Edamame Bean Sala d adds high-quality soy protein and a note of freshness to classic three bean salad. One cup of frozen prepared edamame provides 18 grams of complete protein. A half-cup serving of canned black soybeans provide about 11 grams of protein, almost two times more protein than typical canned black beans. Make it with one can each of drained black soybeans, green beans and yellow wax beans, along with 2 packages of frozen shelled edamame, cooked according to package directions. Add diced onion and celery to the beans. For the dressing, combine ½ cup soybean oil, ¾ cup vinegar and ½ cup sugar in a saucepan. Bring to a boil then reduce heat and simmer until sugar is dissolved. Pour cooled dressing over the beans. ​ Calico Beans are the perfect make-ahead variation on baked beans, made in a slow cooker. Combine a 16-oz. can of baked beans, two 15-oz. cans of drained black soybeans, a package of frozen shelled edamame and 1 cup maple syrup or barbecue sauce. Add ¼ cup cooked pork or turkey bacon, broken into small pieces. Simmer on slow cooker’s high setting for 3 to 4 hours, or  6 to 8 hours on low. ​Homemade Chocolate Tofu Ice Cream is an easy-to-make treat in an ice cream freezer.  To start, microwave 1 envelope of unflavored gelatin in ¼ cup water for 15-20 seconds to dissolve gelatin. Stir in a cup of chocolate soymilk. In a blender container, add another cup of chocolate soymilk, 8 oz. of drained soft silken tofu and blend until smooth. Add gelatin/soymilk mixture to blender, with ½ cup chocolate syrup, ½ cup sugar and 1 teaspoon vanilla. Blend. Place in ice cream freezer container and freeze according to manufacturer’s directions. A 3-ounce serving of silken tofu provides 8.5 grams of protein. ​Soyfoods help you create easy, flavorful side dishes to serve with your favorite entrees forMother’s Day celebrations. Sweet Potatoes with Miso Butter can be presented Hasselback-style (thinly sliced partway through the skin, resulting in an attractive, accordian-like appearance). Cook the slicedsweet potatoes in the microwave. Meanwhile, mix 2 or 3 Tablespoons butter with 2 teaspoons red or white miso per sweet potato. Microwave the mixture for 30 seconds. Stir and continue to cook for 10 more seconds if not combined. Brush mixture on each cooked sweet potato. ​For a robust, creative salad combination try Cauliflower, Butter Bean and Edamame Salad . The cauliflower is roasted. If desired, top the salad with grilled seafoodf or chicken. The bright-tasting dressing is made with soybean oil, fresh lemon juice, honey, chopped fresh basil leaves, Dijon mustard and minced garlic. ​ Easy dessert ideas include Chocolate Soynut Butter Pie . Use a pre-made graham cracker crust, and make the filling in a blender. Melt 12 ounces semi-sweet chocolate chips and ¼ cup dark chocolate chips and ½ Tablespoon butter in a microwave safe bowl. In a blender container, combine ½ cup chocolate soymilk, a box of firm silken tofu, and ½ cup Wowbutter® (soybean nut butter). Add melted chocolate and blend until smooth. Add filling to crust and chill for at least 12 hours.   You’ll find complete, step-by-step recipes on The Soyfoods Council website at www.thesoyfoodscouncil.com . Download the free digital cookbooks: Just Add Soy and Easy Snackable Soy . The website is frequently updated with new recipes and the latest information 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 arecommitted 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.