Essenture has adopted the technology of the ITRI Central Region Campus to ferment soy pulp and transform it into cheese flavoring and plant-based meat raw materials, increasing the added value of agricultural by-products.

Taoyuan City is a key hub for soybean processing in Taiwan. Every day 600 tons of soy pulp are produced, accounting for about 40% of the country's total. Most of the soy pulp produced in Taoyuan City is sold as feed for pigs. Every month, Essenture produces one ton of wet materials from fermented vegetables and fruit fiber, which are rich in probiotics. If Taoyuan City ’s soy pulp resources could be fermented and introduced to other applications, the utilization value of soy pulp would significantly increase.

Industry and scientific research units cooperate to increase the value of soy pulp

After the soy pulp is fermented, and by incorporating the high-efficiency ultrasound-assisted extraction technology transferred from the ITRI Central Region Campus, small molecule protein raw materials rich in Gamma-aminobutyric acid (GABA) can be produced, which is used in sleep- supporting products.

Fermented soy pulp has a special flavor similar to cheese, so it has been provided to be used as a raw material that gives a cheesy flavor to vegan cheese. Fermented soy pulp, as a raw material for plant-based meat, can also provide high-quality and easily absorbed small molecule protein, which can quickly help the elderly and those who exercise increase their muscle mass.

▪ Obtaining fresh soy pulp from nearby sources for fermentation can simultaneously reduce waste in factories and the bean-related processing factories.

▪ Fermenting soy pulp into GABA-rich raw materials greatly increases the output value of bean processing by-products.

Partners: Industrial Technology Research Institute