Upcycling Plant-Based Beverage Residues (Okara) from Soy and Oat

In the plant-based beverage industry, a residue called okara, is generated in large quantities in the liquid-solid separation step. Despite the high nutritional value of okara from soy and oat beverages with respect to fiber and protein content, these residues are generally discarded or used as animal feed or compost. It would be more sustainable to utilize okara for human consumption, however, the main issue is the short shelf-life due to its high moisture content and water activity. The aim of this doctoral thesis was therefore to investigate strategies to extend the shelf-life of soy and oat okara and to find appropriate food applications to reduce food losses and thus improve the circular economy of plant-based beverages.