The project focuses on the valorisation of okara, a by-product generated during the production of soy drinks, through fermentation processes. The aim is to transform this protein- and fibre-rich material into new plant-based foods with high added value, improving their nutritional, functional and sensory properties. Reproducible and scalable processes adapted to the industry will be designed, and the quality, safety and acceptance of the final product will be evaluated. All of this is part of a circular economy strategy aimed at reducing waste, optimising resources and promoting sustainable food production.

• Ekosal-Luz S.L (leader)
• Leartiker S.Coop (subcontracted)

• Analyse the physicochemical and microbiological properties of the okara generated at Ekosal-Luz to assess its use as a food raw material.
• Develop a fermented food with okara, improving its nutritional, functional and sensory profile.
• Design and optimise reproducible and scalable processes to incorporate okara into new products.
• Evaluate product quality, safety and acceptance through technical analysis and consumer testing.
• Integrate the valorisation of by-products into the production process, applying a circular economy model.