Edible by-products from food manufacturing are a potential resource that can be tapped to sustainably increase food supply, reduce obesity and reduce food waste. Two such by-products are okara, the insoluble remains of soybeans from the production of soy milk and beancurd, and brewer’s spent grain, consisting of residual barley pulp from the beer industry.

In a study published in LWT – Food Science and Technology in December 2021, okara fermented with a mixed culture of the fungus Aspergillus oryzae and the bacterium Bacillus subtilis, commonly used to make soy sauce, was found to have the best total dietary fibre profile and highest content of phenolics – compounds with antioxidant properties.

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Likewise, fermented spent grain can be made into a protein-rich food emulsifier. And, unlike commercial food emulsifiers from egg yolk, this novel emulsifier is derived entirely from plants.

In a study led by Professor William Chen, Director of NTU’s Food Science and Technology Programme, the product was made by extracting and drying proteins from the fermented grain.

The resulting plant-based emulsifier can replace dairy and eggs in condiments such as mayonnaise, salad dressings and whipped cream.

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