Harnessing the nutritional and circular potential of soy together

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Project Description:A plant-based diet and the utilization of by-products in food processing (in our case okara) are key drivers for a sustainable food system in Switzerland. They offer the potential to establish new (plant-based) value chains and introduce high-quality plant-based convenience products in the gastronomy and retail sector. This is where we come in: holistically, participatively, and with a role model function for (hopefully many) potential followers.Soy drink is the base for many soy-based products. During its production, the nutrient-rich by-product okara is created, which is often not utilized today. The goal of our project is to make these by-products accessible for human consumption. Achieving this requires product innovations that are not only appealing to consumers but also meet the culinary needs of restaurateurs in terms of taste and usability.We aim to develop new ways to incorporate okara into the food system, creating high-quality, plant-based products that enhance the circular economy. These innovations will allow both consumers and gastronomy professionals to explore the full potential of soybeans, reducing waste and supporting a more sustainable food chain.

Project Idea Metadata

• Project Idea Name: Harnessing the nutritional and circular potential of soy together
• Date: 4/6/2025 9:08:39 AM
• Administrators:

Project Idea Description

Project Description:

A plant-based diet and the utilization of by-products in food processing (in our case okara) are key drivers for a sustainable food system in Switzerland. They offer the potential to establish new (plant-based) value chains and introduce high-quality plant-based convenience products in the gastronomy and retail sector. This is where we come in: holistically, participatively, and with a role model function for (hopefully many) potential followers.

Soy drink is the base for many soy-based products. During its production, the nutrient-rich by-product okara is created, which is often not utilized today. The goal of our project is to make these by-products accessible for human consumption. Achieving this requires product innovations that are not only appealing to consumers but also meet the culinary needs of restaurateurs in terms of taste and usability.

We aim to develop new ways to incorporate okara into the food system, creating high-quality, plant-based products that enhance the circular economy. These innovations will allow both consumers and gastronomy professionals to explore the full potential of soybeans, reducing waste and supporting a more sustainable food chain.