the beginning:
Sustainability at the core of Soyful

A sustainable and nourishing diet is an essential element for continued planetary growth and population health. In the long-term, this includes reducing the consumption of meat in order to reduce greenhouse gas emissions, land-use degradation, and the reliance on intensive animal farming.

The humble soybean is a staple food used in many parts around the world. Some of the most popular products made from soybeans are tofu and soy milk. The rise in popularity of plant-based diets is matched with an increasing consumption of soy products. During the tofu and soy milk manufacturing process, a by-product called 'okara' (also known as soy bean pulp) is left over. In Australia, okara is commonly disposed of through landfill, organics disposal, or towards animal feed because it is overlooked as a highly nutritious and valuable product. Soyful creates value-added products to tackle this issue at a higher level of the waste hierarchy.

Existing products such as okara flour are highly popular in Japan. It is high in fibre and protein, and can be widely used due to its dietary friendly qualities such as being vegan, dairy free, low in carbohydrates, nut free, and gluten free. Currently, there are no similar products in Australia. This is an opportunity for okara to be introduced to the Australian consumer.

current stage

At Soyful, we are perfecting our Okara Brownie Mix recipe. Our taste testers started off with polite grimaces, to nods, and now, sounds of approval.​But we want Soyful to bring people joy at the first bite, so we are still refining on our product development.​

At this stage, Soyful sources okara from our Melbourne tofu shop supplier who produces tofu in-house using Australian bio-dynamic soybeans.

our future

Soyful wants to show Australians the benefits of okara. We plan on expanding nation-wide to maximise the impact Australians create. ​We want Soyful to create stronger communities by producing locally, better understanding of different cultures through food, and greater joy through being dietary inclusive.

the beginning:
Sustainability at the core of Soyful

A sustainable and nourishing diet is an essential element for continued planetary growth and population health. In the long-term, this includes reducing the consumption of meat in order to reduce greenhouse gas emissions, land-use degradation, and the reliance on intensive animal farming.

The humble soybean is a staple food used in many parts around the world. Some of the most popular products made from soybeans are tofu and soy milk. The rise in popularity of plant-based diets is matched with an increasing consumption of soy products. During the tofu and soy milk manufacturing process, a by-product called 'okara' (also known as soy bean pulp) is left over. In Australia, okara is commonly disposed of through landfill, organics disposal, or towards animal feed because it is overlooked as a highly nutritious and valuable product. Soyful creates value-added products to tackle this issue at a higher level of the waste hierarchy.

Existing products such as okara flour are highly popular in Japan. It is high in fibre and protein, and can be widely used due to its dietary friendly qualities such as being vegan, dairy free, low in carbohydrates, nut free, and gluten free. Currently, there are no similar products in Australia. This is an opportunity for okara to be introduced to the Australian consumer.

current stage

At Soyful, we are perfecting our Okara Brownie Mix recipe. Our taste testers started off with polite grimaces, to nods, and now, sounds of approval.​But we want Soyful to bring people joy at the first bite, so we are still refining on our product development.​

At this stage, Soyful sources okara from our Melbourne tofu shop supplier who produces tofu in-house using Australian bio-dynamic soybeans.

our future

Soyful wants to show Australians the benefits of okara. We plan on expanding nation-wide to maximise the impact Australians create. ​We want Soyful to create stronger communities by producing locally, better understanding of different cultures through food, and greater joy through being dietary inclusive.