Okara is the by-product of soy beverage and tofu production. It contains
protein and fibre which have value and which can theoretically be used in
food products that meet market demands and opportunities. Okara,
however, must be processed quickly in order to maintain its integrity. This
processing can be expensive and as a result, economic feasibility typically
discourages the use of okara in human food. If these barriers can be
overcome there may be an opportunity for companies to benefit and the
soy industry may be able to realize lost potential.