Food product
Okara can be used in a variety of food products. It can be used
wet, in dried form, or as a paste in various food products from
meats to baked products. Okara contains valuable components
including soy fiber and soy protein
The market potential of products that are high in protein and, in
particular soy protein, is strong (see 9.0). Soy protein consumption
among North American consumers is growing due to increased
attention to health and new research on the positive effects of soy
protein in the diet. The market for products containing soy protein
in any form is therefore, growing and offers a great deal of
potential for innovative firms willing and able to capitalize on this
market opportunity.
Okara as a food has been referenced historically, but under small
scale, home production applications. In these situations it is used
mainly in soups and in vegetable dishes. Although used in some
products commercially since the 1970s, it is not used extensively.
Large scale commercial soy beverage production facilities are not
using or selling okara for food purposes. Only one Canadian
company is known to use okara in food products by freezing it
immediately after production, storing it, and using it in a frozen
state in a food processing operation. The total amount of okara
salvaged and used is relatively small compared to the total amount
of the production. Overall, the use of okara in foods is not
prevalent anywhere in the world.
Anecdotal evidence suggests that commercial soy beverage
producers are interested in, and actively investigating, the potential
to better utilize and add value to okara, but few details exist on
these confidential, strategic planning efforts.