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, 2021-2031F

Forecast Period	2027-2031
Market Size (2025)	USD 2.82 Billion
CAGR (2026-2031)	3.81%
Fastest Growing Segment	Bakery
Largest Market	Asia Pacific
Market Size (2031)	USD 3.53 Billion

Market Overview

The Global Okara Market is projected to grow from USD 2.82 Billion in 2025 to USD 3.53 Billion by 2031 at a 3.81% CAGR. Okara is the nutrient-dense insoluble pulp remaining after the filtration of pureed soybeans during the production of soy milk and tofu. The market is primarily driven by the rising global demand for sustainable plant-based ingredients and the upcycled food movement which seeks to valorize agricultural byproducts. Manufacturers are increasingly utilizing okara in bakery products and meat analogues due to its high fiber and protein content which transforms it from a waste stream into a value-added commodity. According to the Plant Based Foods Association, in its 2025 State of the Marketplace report, the tofu and tempeh sector experienced a 7% sales increase to reach $221 million in the U.S. retail market in 2024, indicating a robust expansion in the primary raw material supply for the okara industry.

However, a significant logistical challenge impeding broader market expansion is the high moisture content of fresh okara which makes it highly susceptible to rapid spoilage and oxidation. This perishability necessitates immediate and often costly drying or preservation processes such as dehydration to ensure shelf stability and transportability. Consequently, the energy-intensive nature of these stabilization methods remains a critical barrier for manufacturers aiming to scale okara utilization globally.

Key Market Drivers

The increasing emphasis on sustainable food waste valorization is a primary catalyst for the Global Okara Market, transforming soy pulp from a disposal liability into a premium ingredient. Manufacturers are leveraging upcycled certifications to appeal to eco-conscious consumers, which incentivizes the deployment of stabilization technologies. This strategy is yielding commercial success, particularly in the snack sector where okara adds fiber without compromising taste. According to Where Food Comes From, Inc., January 2025, in the 'Upcycled Certified Enjoys Strong Growth as Consumers Seek Out Sustainably Produced' press release, the sales of Upcycled Certified snacks grew by 41.6% in 2024, significantly outperforming the wider food industry. This surge compels processors to divert okara into value-added supply chains, creating a new revenue vertical for soy producers.

Concurrently, the emerging utilization of okara in meat analogues is expanding industrial demand. Okara serves as a functional texturizer in plant-based meats, offering a cost-effective solution to improve binding properties and nutritional density. This application is vital as the sector scales to meet mass-market volumes. According to Food Navigator, July 2025, in the 'Top trends shaping plant-based meat and dairy in 2025' article, consumers in the UK purchased 35.8 million kg of plant-based meat in 2024, illustrating the substantial ingredient demand. To support this uptake, raw material availability remains robust; according to Feed Planet Magazine, in 2025, the global soybean supply was projected to reach a record level of 426 million tons. This consistent feedstock abundance ensures the market can reliably scale to support these innovations.

Download Free Sample Report

Key Market Challenges

The high moisture content of fresh okara, typically ranging between 70% and 80%, presents a formidable logistical barrier that significantly restricts the growth of the Global Okara Market. Because this wet pulp is susceptible to rapid microbial spoilage and oxidation within hours of production, manufacturers are forced to process it immediately near the source or incur prohibitive energy costs for dehydration. This severe perishability effectively fractures the supply chain, preventing the establishment of a centralized global distribution network and confining commercial utilization to localized clusters surrounding soy processing facilities.

The inability to economically transport raw okara creates a disconnect between the abundant byproduct generation and the industrial demand for upcycled ingredients. According to the International Grains Council, in 2025, global soybean production reached a record 421 million tons, representing a massive volume of raw material that yields proportional waste yet remains largely underutilized due to these stabilization constraints. Consequently, the heavy financial burden associated with necessary drying technologies continues to deter potential entrants, keeping the market fragmented and preventing okara from becoming a widely traded, cost-effective global commodity.

Key Market Trends

The Adoption of Fermentation Technologies for Nutrient Bio-Valorization is fundamentally altering the market by addressing the organoleptic and nutritional limitations of raw soy pulp. Manufacturers are increasingly deploying solid-state fermentation protocols using specific microbial strains to break down insoluble fibers and reduce anti-nutritional factors, thereby enhancing bioavailability and solubility. This technical advancement transforms okara from a low-value byproduct into a high-functionality nutraceutical ingredient capable of delivering concentrated health benefits. According to Food Chemistry, December 2025, in the 'Value-adding Okara via Monascus purpureus solid-state fermentation' article, the application of this specific fermentation process increased the total flavonoid content in okara substrates by 3.08-fold, demonstrating the verifiable capacity of these technologies to create antioxidant-rich functional foods.

Concurrently, the Integration into Sustainable Premium Pet Food Formulations is establishing a high-volume industrial outlet for okara beyond human supply chains. As the pet care sector pivots toward humanization, formulators are actively replacing traditional grain fillers with upcycled fibers that offer prebiotic advantages and align with eco-conscious consumer values. This application provides a consistent demand channel that mitigates the volatility associated with niche human snack markets. According to the Institute for Feed Education and Research, April 2025, in the '2025 Pet Food Production and Ingredient Analysis' report, manufacturers incorporated over 3 million tons of upcycled ingredients into dog food formulations in 2024, signaling a robust expansion in the commercial utilization of sustainable byproducts like okara within the animal nutrition sector.

Segmental Insights

The Bakery segment is identified as the fastest-growing category within the global okara market, driven by rising consumer demand for high-fiber and gluten-free products. Manufacturers are increasingly utilizing okara flour as a sustainable substitute for wheat flour to enhance the nutritional profile of baked goods without compromising texture. This trend is supported by the global shift toward plant-based diets and the upcycled food movement, which utilizes nutrient-dense byproducts to reduce waste. Consequently, the ability of okara to improve moisture retention makes it a valuable functional ingredient in health-focused bakery formulations.

Regional Insights

Asia Pacific dominates the global okara market due to the extensive production of tofu and soymilk across China, Japan, and Southeast Asia. Since okara is generated as a primary byproduct of these established industries, the region benefits from an abundant and cost-effective raw material supply. Manufacturers are increasingly integrating this fiber-rich ingredient into bakery items and meat alternatives to support sustainability and waste reduction initiatives. Furthermore, the widespread cultural consumption of soy products ensures high consumer acceptance, allowing businesses to successfully commercialize okara-enriched foods within both domestic and export sectors.

Recent Developments

• In December 2025, Mycosortia, a Singapore-based food technology startup, announced a breakthrough in applying AI-enabled fermentation to create a cocoa-free chocolate alternative using okara. The company revealed that it sourced the fibrous soy byproduct to produce a high-end ingredient that mimics the flavor and texture of cocoa, addressing supply chain volatility in the global cocoa market. This innovation highlighted the potential of upcycled okara to serve as a versatile, sustainable base for functional ingredients, with the company aiming to scale its production to meet industrial demand for climate-resilient confectionery inputs.
• In July 2025, Mottainai Food Tech officially opened a new pilot-scale manufacturing facility and research laboratory in Singapore dedicated to the valorization of food side streams. The facility was designed to upcycle approximately 100 tonnes of food manufacturing by-products annually, with a primary focus on okara. The company leverages solid-state fermentation technology to convert the soy pulp into a clean-label, high-fibre meat alternative branded as Jiro Meat. This opening marked a significant milestone in the company’s efforts to scale up production and commercialize its sustainable food solutions in the Southeast Asian market.
• In October 2024, the Taoyuan City Tofu Business Association collaborated with the Industrial Technology Research Institute to establish a circular ecosystem centered on soy pulp utilization. This partnership aimed to address the challenges of recycling the large volumes of okara generated annually in Taiwan by developing high-value applications beyond traditional animal feed. The collaboration focused on creating a mutually beneficial environment for tofu manufacturers and downstream industries, with initial plans to develop products for the pet market, such as eco-friendly cat litter, before expanding into other cross-industry applications.
• In September 2024, Luya Foods, a Swiss food technology company, secured CHF 5 million in a Series A funding round to advance its operations in the upcycled food sector. The company utilizes a proprietary fermentation process to transform organic okara, a byproduct of tofu and soy milk production, into ready-to-cook plant-based meat alternatives. This investment was intended to help the company achieve profitability in its home market of Switzerland and support its strategic expansion into the broader European Union market, addressing the growing demand for sustainable protein sources derived from soy pulp.

Key Market Players

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

By Product Type	By End User	By Region
Bakery Noodles Snacks Meat Substitutes Others	Household Food & Beverage Industry	North America Europe Asia Pacific South America Middle East & Africa

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:

• Bakery
• Noodles
• Snacks
• Meat Substitutes
• Others

• Okara Market, By End User:

• Household
• Food & Beverage Industry

• Okara Market, By Region:

• North America
• United States
• Canada
• Mexico
• Europe
• France
• United Kingdom
• Italy
• Germany
• Spain
• Asia Pacific
• China
• India
• Japan
• Australia
• South Korea
• South America
• Brazil
• Argentina
• Colombia
• Middle East & Africa
• South Africa
• Saudi Arabia
• UAE