Ontario Grain Farmer December 2021/January 2022

Good in Every Grain 34 www.GoodinEveryGrain.ca UPCYCLED FOOD WITH THE PROVISION COALITION Grain Farmers of Ontario joined Sunrise Soya (Canada’s largest tofu manufacturer) and The Provision Coalition for a new project this fall; The Upcycled Food Fest. Upcycled foods use ingredients that otherwise would not have been used and are procured and produced using a supply chain that is easily traceable and have a positive impact on the environment. In fact, 60 per cent of Canadians are interested in purchasing upcycled products. This project helped to identify new uses for previously, unavoidably unused soybeanby-products resulting fromthe tofuproductionprocess. The result was an upcycled ramen noodle made from okara. Okara, also known as soy pulp, is what remains after soybeans are turned into a soy product; it is low in fat but high in calcium, protein, and dietary fibre. The okara is turned into flour to create a ramen noodle product. This keeps soy products in the market for human consumption and reduces food waste during the production process. Did you know 58 per cent of all the food produced in Canada is lost or wasted? Creating new products that are made from unused ingredients during the production process can help reduce this waste. During the Upcycled Food Fest (Canada's first upcycled food festival celebrating food waste reduction), ramen noodles made from okara were launched in an ‘upcycled meal kit’ that was sold in select retail locations, online, and in select restaurants across Ontario during the month of October. Initiatives like this can help retailers and local chefs working to create a product that supports local farmers, reduces food waste, and can help highlight the field to plate journey. The #UpCycledFoodFest shows how local food companies are continuing pushing the boundaries of food processing to innovate and make the most of Ontario’s precious grains. Ontario’s grain farmers like to make the most out of all parts of the plant to help reduce the waste in our grain industry and now more than ever that is mirrored by our food system. Both farmers and food systems are working collaboratively on the challenge of food waste reduction. Ontario food-grade soybeans have long been highly prized for their quality in Japan — a market with strict standards. With increased interest in plant-based alternatives, flexitarian diets, and globally inspired flavours, it is a vital time for more soy-based food products to be available in your local grocery store! The high protein levels and textural quality of Ontario soybeans make them a highly versatile ingredient that can be included in any home cook’s repertoire! •