Fresh Picked: Soy's Place at the Table

October 5, 2026

By Gretchen Westdal-Centers

Linda Funk knows soy. She’s in her 27th year with The Soyfoods Council, where she currently serves as executive director. In that time, she’s seen the industry evolve and grow. Soyfoods, once celebrated only by a small group of health-conscious plant-based consumers, have now become a powerhouse staple in many households, restaurants and even on farms.  

“Vegetarians and health advocates already knew about soy protein because it was a complete protein, but it was limited to plant-based eating routines,” explains Funk. “The mission for The Soyfoods Council was to start talking about soy protein for mainstream consumers and showing how easy it was to add to everyday diets.” 

And that’s exactly what they did. In 2000, the FDA authorized a landmark health claim linking daily soy protein intake to a reduced risk of coronary heart disease. The Soyfoods Council used this accolade and did extensive media outreach in Iowa and nationally, working with chefs to build awareness about how soy could be incorporated into everyday diets.  

“Tofu has always been a staple, but people were nervous about preparing it,” recalls Funk. “So, we educated consumers on how to add flavor to it.” 

Protein Powerhouse 

Today, soy has stepped fully into the culinary mainstream. As Fresh Pickings launches a four-part series highlighting The Soyfoods Council and its ongoing initiatives, Funk reflects on a quarter-century evolution defined by culinary innovation, consumer education and an unwavering commitment to Iowa’s soybean growers. 

Over time, food manufacturers and the public responded positively to soy. New products hit the shelves — everything from soy nut butter and meat alternatives to edamame, soy sour cream and soy cream cheese. Yet, the Council’s most transformative strategic shift wasn't positioning soy against traditional animal agriculture but bringing it right alongside it. 

Recognizing that the vast majority of Iowa soybeans support livestock production, Funk created collaborative partnerships across the state’s agricultural commodity groups. Over a decade ago, the Council partnered with the Iowa Restaurant Association and the Iowa Beef Council on a chef competition where beef took center stage, and soy was featured as the complementary side dish. Joint media tours brought national journalists directly to Iowa farms, showcasing pork, beef, turkey and soy as a unified agricultural front. 

More recently, the Council partnered with the Iowa Turkey Federation to train high school culinary students at the Iowa Culinary Institute, demonstrating how soy and turkey complement the same plate. 

"I always tell farmers that they represent one of the few commodities capable of serving both meat consumers and plant-based eaters," Funk notes. “Their soybeans work seamlessly for both, and that versatility is something to celebrate.” 

Rooted in the Field 

For Funk, driving value back to checkoff-investing farmers remains the core mission. Farmers are integrated directly into public outreach and high-profile industry events. At the World Food Prize, leaders like Jeff Frank, a farmer from Auburn, take the stage alongside Funk to perform live cooking demonstrations, showcasing how neutral, high-performing soy oil elevates everyday cooking for an international audience of delegates from over 20 countries. 

These efforts reinforce agriculture’s broader narrative: sustainability, nutritional density and global food security. Whether demonstrating soy oil at international summits or introducing culinary students to complete proteins, the farmer’s work remains front and center. 

The Next Horizon: Foodservice and Modern Health 

Looking ahead over the next three to five years, The Soyfoods Council is setting its sights on expanded foodservice integration and targeted health outreach. As families navigate diverse dietary preferences, restaurants increasingly rely on soy to offer flexible, high-quality menu items that satisfy everyone at the table. As new medications change the way the public eats, soy remains a common thread. 

The Soyfoods Council continues to bridge the gap between farm fields and consumer plates — proving that thoughtful innovation yields lasting benefits for Iowa growers.