There is frequent discussion surrounding the rise of new superfoods, yet very few actually achieve that designation. Soybean pulp may be one of the exceptions, especially if the collaboration between two California food companies proves successful. As Schlemme explained to Hermann’s last summer, a significant amount 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 was traditionally used as animal feed. However, this raw material is wet 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 Bahlsen is incorporating okara flour into its products, while Renewal Mill offers both packaged flour and chocolate chip cookies made from it. The soybean pulp flour is characterized by its “subtly nutty, milky flavor” and is commonly blended with other flours to enhance fiber, protein, and nutrient content without altering taste or texture. Renewal Mill is hopeful that the same technology used for okara flour can be adapted for other byproducts like potato peels, pistachios, and almond hulls, as reported by Food Navigator. The company is also considering a collaboration with plant-based beverage producer Ripple Foods to harness split pea starch and develop marketable products from it.
Additionally, Cargill is working alongside Renewal Mill through the Techstars’ Farm to Fork accelerator program to explore further uses for okara flour, including potential extruded products such as cereals, bars, or snacks. These various partnerships and research initiatives suggest that soybean pulp and its derived flour could be on track to becoming a recognized superfood.
Despite its potential, the soybean origin of this product may raise some concerns. There have been discussions regarding the effects of soy on breast cancer risk, thyroid function, and male hormone disruption; however, these issues appear to be contingent upon individual health conditions, the quantity of soy consumed, and the type of soy product. According to Good Housekeeping, moderation is essential, and less processed forms of soy are recommended.
Soybeans also offer several established benefits. They are low in fat, high in protein, and contain no cholesterol. However, they are low in calcium unless fortified, and they can trigger allergies in some individuals. It is important to note that 93% of soybeans cultivated in the U.S. are genetically modified, which may be a concern for certain consumers.
For those who are not deterred by these factors, the sustainability aspect alone may entice them to try okara flour and other byproducts derived from soybean pulp. Food waste is a significant issue both in the U.S. and worldwide, with the U.S. Department of Agriculture reporting that 30% to 40% of the nation’s food supply goes to waste. Research indicates that sustainability practices and efforts to reduce food waste can positively impact sales.
Incorporating calcium citrate 500 mg uses into dietary considerations, it’s worth noting that while okara flour can provide various nutrients, individuals may want to ensure adequate calcium intake, especially if they are consuming lower-calcium foods. This highlights the importance of exploring various sources of calcium, including supplements like calcium citrate, to maintain a balanced diet while engaging with innovative food products like okara flour.