Okara Market – Global Industry Size, Share, Trends, Opportunity and Forecast, By Product Type (Bakery, Noodles, Snacks, Meat Substitutes, Others), By End User (Household, Food & Beverage Industry), By Region & Competition, 2020-2030F

Market Overview

Global Okara market was valued at USD 2,682.66 million in 2024 and is expected to grow to USD 3,189.61 million by 2030 with a CAGR of 3.02%. The Okara market is driven by the rising popularity of plant-based diets. As more people shift away from animal-based products for health, environmental, or ethical reasons, the demand for plant-based alternatives is growing. Okara, a byproduct of soy milk and tofu production, is rich in fiber and protein, making it a valuable ingredient in plant-based food products. It is being used in snacks, baked goods, meat substitutes, and even beverages. Food manufacturers are exploring ways to reduce waste and create sustainable products, and okara fits well into this trend. As consumer interest in clean-label, high-nutrition foods increases, the use of okara is expected to grow. This makes the plant-based diet trend a key growth driver in the okara market.

Key Market Drivers

Growing Vegan Population

The rising number of people adopting a vegan lifestyle across the region is expected to drive demand for okara, supporting its market growth in the coming years. More individuals are choosing veganism for various reasons, including health benefits, concern for animal welfare, and environmental sustainability. This shift is fueling the demand for plant-based and dairy-free food options. Okara, a byproduct of tofu and soy milk production, is emerging as a valuable ingredient in the vegan food space. It is rich in protein and fiber, low in fat, and completely free from animal products, making it a preferred option for vegan diets. In addition to its nutritional value, okara is also considered a sustainable ingredient, as it utilizes food processing byproducts that would otherwise go to waste. As a part of this, according to the Indian Council of Medical Research, in 2021 millions of people in India follow a vegan lifestyle. This number has been steadily increasing year after year, further indicating a strong growth potential for plant-based ingredients like okara in the Indian market.

 Increasing Government Initiative to Minimize Food Waste

Increasing government initiatives to reduce food wastage are playing a key role in driving the growth of the global okara market. Many governments are focusing on improving food processing practices and encouraging the use of food by-products to reduce waste and promote sustainability. As a part of this, in July 2023, the European Commission proposed a new legally binding targets to reduce food waste. These targets need to be met by all Member States by 2030 which is a part of the updated Waste Framework Directive. The initiative highlights the urgency of addressing food loss at various stages of the supply chain and encourages the reuse of food by-products as a sustainable solution. With rising government support and a global push for more sustainable practices, the okara market is expected to grow steadily in the coming years.

Increasing Demand for Functional Food

The growing interest in health and wellness has increased the demand for functional foods, which in turn is fuelling the okara market. As consumers have become more health-conscious, they seek foods that offer additional benefits beyond basic nutrition. Okara, a byproduct of soy milk and tofu production, is rich in dietary fiber, plant-based protein, and isoflavones. These nutrients make it a valuable ingredient for functional food products. Dietary fiber, for example, plays a key role in supporting digestion, managing weight, and helping control blood sugar levels. With the rising number of people dealing with health issues like obesity, diabetes, and heart disease, the need for healthier food options is growing. As a part of this, according to the World Health Organization, in 2022, more than 390 million children and adolescents aged 5 to 19 were classified as overweight. The global rate of overweight and obesity in this age group has increased significantly from just 8% in 1990 to 20% in 2022. As a result, many food companies are adding okara to products like bread, cookies, breakfast cereals, smoothies, and even health supplements. Not only does okara improve the nutritional profile of these products, but it also helps reduce food waste. This makes it a well-known choice for both consumers and manufacturers who are focused on health, sustainability, and innovation in the food industry.

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Key Market Challenges

Lack of Standardization

One of the major challenges facing the global okara market is the lack of standardization in processing and product quality. Since okara is a byproduct of soy milk and tofu production, its composition can vary depending on the source, processing method, and storage conditions. This inconsistency in texture, moisture content, and nutritional value creates difficulties for food manufacturers looking to use okara as a consistent ingredient in their products. Without established industry standards, it becomes challenging to ensure product quality, safety, and shelf stability, especially for large-scale production. This limits okara’s wider adoption in mainstream food applications. Also, food companies may be reluctant to invest in okara-based product development due to the lack of reliable supply chains and standardized processing methods. Standardization is essential to building trust among manufacturers and consumers. It would also help in gaining regulatory approvals and improving the overall perception of okara as a valuable, high-quality ingredient suitable for use in functional and sustainable food products. However, without proper standardization, the okara market may face growth challenges.

Limited Processing Technology

One of the key challenges in the global okara market is limited processing technology. Okara, being a byproduct of soy milk and tofu production, contains high moisture content, which makes it highly perishable and difficult to store or transport over long periods. To extend its shelf life and make it suitable for use in various food applications, it needs to be dried or processed quickly and efficiently. However, the technology required to do this is not widely available or cost-effective, especially in developing regions. The lack of advanced and affordable equipment limits the ability of manufacturers to turn raw okara into stable, high-quality food products at scale. Hence, the lack of proper processing technology serves as a key challenge for the overall growth in the upcoming years.

Key Market Trends

Growing Demand for Non-Dairy Drinks

The rising popularity of non-dairy drinks is playing a key role in shaping the global okara market. As more consumers shift to plant-based diets for health, ethical, and environmental reasons, beverages like soy milk are seeing strong demand. This trend is especially common among people who are lactose intolerant or looking for dairy-free alternatives. With the increase in soymilk production, more okara a byproduct of soy milk and tofu is being generated. Rather than going to waste, okara is now being used as a high-protein, high-fiber ingredient in various food products. For instance, in August 2021, Singapore-based start-up Soynergy is turning okara into non-dairy drinks by using enzymes, probiotics, and yeast to ferment it into healthy, functional beverages. This innovative drink supports the idea of zero-waste food production, as it makes use of okara a byproduct usually thrown away during tofu and soymilk production. In Singapore alone, about 30 tons of okara are discarded every day. Since okara is packed with amino acids, dietary fiber, and other nutrients, it has strong potential to be reused in many food and beverage products instead of going to waste.

Increased Consumer Focus on Sustainable Food

The increasing consumer focus on sustainable food products is likely to serve as a key trend in the global okara market. To meet this growing demand, known companies are developing a variety of okara-based products that offer both nutrition and sustainability, helping them better meet consumer needs. For instance, in December 2022, Tetra Pak launched an advanced processing method for making soy drinks using whole soybeans. This processing method helps cut down on food waste by using the okara by-product in the final soy drink instead of throwing it away. Okara, also known as soy pulp, is made up of the solid parts left after soybeans are blended and filtered to produce soy milk or tofu. By using the whole soybean, including the okara, Tetra Pak’s method creates a more nutritious drink while also supporting zero-waste goals. This innovation focuses on sustainable processing methods can add value to byproducts and open new opportunities in the plant-based food market.

Rising Incorporation of Okara in Pet Food

The growing use of okara in pet food is emerging as a key trend in the global okara market. Okara is rich in fiber, plant-based protein, and other nutrients, making it a healthy and sustainable ingredient for pet food. As pet owners become more focused on providing nutritious and eco-friendly diets for their pets, companies are starting to include okara in their product formulations. For instance, in February 2024, Singapore-based fresh pet food company PetCubes launched a new dog food called the Sustainable Formula, made using black soldier fly larvae and okara a byproduct from tofu and soymilk production. Okara is rich in fiber and offers several health benefits for pets such as supporting digestion, help with weight management. It also aligns with the increasing demand for sustainable products, as using okara helps reduce food waste by upcycling a byproduct that would otherwise be discarded. To meet this growing demand, many pet food brands are launching new products that include okara as a key ingredient. These products aim to appeal to a large and environmentally conscious consumer base that wants both health and sustainability in pet nutrition.

Segmental Insights

Product Type Insights

Bakery dominated the global Okara market due to okara’s versatility and nutritional value. As a byproduct of soy milk and tofu production, okara is rich in fiber, plant-based protein, and moisture, making it a high-quality ingredient for baked goods like bread, muffins, cookies, and cakes. Its ability to improve texture and moisture retention while enhancing the nutritional profile of bakery products makes it a preferred choice to health-conscious consumers. Also, the growing demand for high-fiber, clean-label, and plant-based ingredients in bakery products has driven the adoption of okara in this segment. Food manufacturers are also leveraging okara to create gluten-free and low-fat options, further expanding its use.

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Regional Insights

Asia-Pacific dominated the global Okara market, mainly due to its wide usage and high production levels in key countries like China, Japan, and Korea. Okara, a byproduct of tofu and soymilk production, is commonly used in food such as bakery items, and even pet food. In addition, the region produces a significant amount of okara every year. As a part of this, according to a recent study, as of 2021, around 4 million tonnes of okara are produced every year in China, Japan, and Korea. This large-scale production, along with the rising interest in sustainable and plant-based ingredients, is helping drive market growth in the Asia-Pacific region. Also, the recent developments across the region related to okara is likely to fuel its market growth in the future. As a part of this, in April 2023, SoiLabs, in partnership with Sanyo Chemical, plans to launch a finished product made from soya waste (okara) in the coming years, aiming to accelerate the development and commercialization of upcycled food products in Japan.

Recent Developments

• In May 2024, Jiro-Meat is developing a plant-based meat alternative using upcycled okara through fermentation technology. The startup aims to commercialize its product within the next six months, targeting collaborations with food service partners.
• In March 2023, Renewal Mill, an upcycled food company launched its first cake mix, the Upcycled Vanilla Cake & Cupcake Mix, made with upcycled okara flour, expanding its baking mix range already available at Whole Foods stores across the U.S.

Key Market Players

• Fuji Oil Holdings Inc.
• Otoufu Factory Ishikawa Co., Ltd.
• Sunopta Inc.
• Satonoyuki Foods Co., Ltd.
• Dao Foods International, Inc. (Shanghai Protain)
• Kikkoman Corporation
• Renewal Mill
• Aloha Tofu Factory

Report Scope:

In this report, the Global Okara Market has been segmented into the following categories, in addition to the industry trends which have also been detailed below:

•   Okara Market, By Product Type:

o   Bakery

o   Noodles

o   Snacks

o   Meat Substitutes

o   Others

• Okara Market, By End User:

o   Household

o   Food & Beverage Industry

• Okara Market, By Region:

o   North America

§  United States

§  Canada

§  Mexico

o   Asia-Pacific

§  China

§  Japan

§  Indonesia

§  South Korea

§  India

o   Europe

§  France

§  United Kingdom

§  Italy

§  Germany

§  Spain

Competitive Landscape

Company Profiles: Detailed analysis of the major companies presents in the Global Okara Market.

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Company Information

• Detailed analysis and profiling of additional market players (up to five).

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