Development of functional food ingredients from underutilised okara
Despite being nutrient-rich, the use of okara (soy pulp) as human food is limited due to its high amount of indigestible fibre and low palatability. As a result, tonnes are discarded as food waste or recycled as animal feed. A Singapore institute has developed a cost-effective enzymatic and fermentation technique to transform okara as a functional ingredient for innovative food applications. The institute seeks licensing partnerships with MNEs/SMEs of all sizes.