There is frequently discussion about the rise of new superfoods, yet only a select few achieve this distinguished status. Soybean pulp may become one of those exceptions if the collaboration between two California food companies succeeds. As Schlemme explained to Hermann’s last summer, a significant quantity of soybean pulp is generated during the production of soy milk or tofu. For every pound of tofu produced, nearly a pound of okara is created, which has typically been used as animal feed. However, the raw material is moist and prone to spoilage, prompting the company to partner with Hodo to install on-site drying equipment that converts the product into okara flour.
Currently, the German bakery firm Bahlsen incorporates okara flour into its offerings, and Renewal Mill produces both packaged flour and chocolate chip cookies made with it. This soybean pulp flour is noted for its “subtly nutty, milky flavor” and is often blended with other flours to enhance fiber, protein, and nutrient content without altering the taste or texture. Renewal Mill is optimistic that the same technology used for okara flour can also be applied to other byproducts like potato peels, pistachios, and almond hulls, as reported by Food Navigator. The company is also investigating a partnership with Ripple Foods, a plant-based beverage manufacturer, to utilize split pea starch and create viable products from it.
Additionally, Cargill is partnering with Renewal Mill through the Techstars’ Farm to Fork accelerator program to explore other potential applications for okara flour, including the development of extruded products such as cereals, bars, or snacks. All of these potential collaborations and research initiatives suggest that soybean pulp and its flour could be on the path to becoming a recognized superfood.
Despite its promise, concerns regarding soy’s origins may arise. There are discussions about soy’s effects on breast cancer risk, thyroid function, and male hormone levels, which seem to vary based on individual health conditions, soy consumption levels, and the type of soy. Good Housekeeping emphasizes the importance of moderation, with less processed forms of soy being preferable.
Soy also presents numerous benefits. It is low in fat, high in protein, and cholesterol-free. However, it has some drawbacks, including low calcium content—unless fortified—and the potential for allergies. Furthermore, approximately 93% of soybeans cultivated in the U.S. are genetically modified, which raises concerns for some consumers.
For those unconcerned about these factors, the sustainability aspect alone may persuade them to try okara flour and other soybean pulp byproducts. Food waste is a significant global issue, with the U.S. Department of Agriculture estimating that 30% to 40% of the nation’s food supply is discarded. Research indicates that practices promoting sustainability and reducing food waste can positively impact sales.
Incorporating products like a cal mag citrate complex into the diet could enhance the nutritional profile of dishes made with okara flour, making it a more attractive option for health-conscious consumers. The potential for innovation in utilizing soybean pulp not only addresses food waste but also supports a more sustainable food system, making it an appealing choice for those looking to improve their diets while being mindful of the environment.