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Projects & Results

Can we replace soya sauce with canola sauce?

Project Details

Lead Researcher(s)

Dr. Paul Holloway

Co-Researcher(s)

N/A

Funding Partners

N/A

May 2016 - April 2018

Complete

The Challenge

Fermented bean condiments and foods are not necessarily restricted to using soy beans as their starting material. There seems to be no reason that canola seeds could not be substituted for soy beans in the production of soy sauce.

The Project

Determine whether canola meal can be fermented into a soy sauce product, or whether fermented canola meal product could be a novel condiment or food product.

The Results

Successful fermentation of canola meal into a condiment resembling light soy sauce. Smell and taste had positive reviews. With additional work, a more substantial canola product might be possible when determining a starter culture and carbohydrate source.

Grower Benefits

With fermented bean condiments and food not requiring soy beans as their starting material, the 10 billion litres of soy sauce produced per year could be supplemented with canola meal.  Currently, several million tons of soy beans and/or defatted soy meal are needed to meet this demand. A canola based “soy” sauce could serve as an alternative for individuals who are allergic to soy and/or gluten.

Keywords:

Soy, Soy sauce, Food