The HAFL team developed an innovative food transformation platform to convert soybean okara (a nutritionally valuable material largely treated as food waste) into a vegan, textured, flavorsome meat alternative with promising versatility.

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Contexte initial

The project consists of 5 major parts, beginning with soybean okara and concluding with the development of business and further funding opportunities. (1) Heat treatment processes of okara (2) Okara preparation (3) Fermentation and microbiological stability (4) Product and packaging development (5) Business and further funding development.


To scale up and commercialize the production processes involved with a small range of products based on fermented soybean okara which fall into the categories of meat analogs and meat substitutes.

Compétences clés

Food processing, fermentation and microbiology, sensory analysis, business development, market and customer analysis