Okaranchi

Team Members: Vy Phung, Gary Adrian, Jeremy Chuardy, Chia-Yung Su, Siriyakorn Chantieng
School: UC Davis

Okara is known as a soy pulp by-product generated when processing soy-based products. While okara still contains high nutrition values, most of it is dumped into landfills where it creates greenhouse gas emissions, causing environmental concerns. Okaranchi crackers aims to alleviate the global food waste issue by introducing consumers to a nutritious, sustainable and innovative snacking alternative. This appetite-fulfilling cracker is gluten-free, rich in protein and fiber, and low in high-glycemic carbohydrates, all of which meet conscious consumers’ concerns when making food purchases. Okaranchi can be consumed as its own snack, eaten as a crunchy component in soup and salad, or paired with dippings, spreads, nut butter, and even fruit, cheese, and wine. Through appealing and informative packaging, a sustainability-focused vision, and education outreach, consumers will realize that they are doing good to both their bodies and the environment through their purchase of Okaranchi.