Wednesday, 29 November 2017

Tofu wine, anyone?

Associate Professor Liu Shao Quan (right) and PhD student Chua Jian Yong successfully turned tofu whey into a tasty alcoholic beverage, which they named Sachi. (Credit: National University of Singapore)
Researchers from the National University of Singapore (NUS) have successfully turned tofu whey into an alcoholic beverage with a fruity, sweet flavour.

Tofu whey is a liquid that is generated from the production of tofu or bean curd and is often discarded.

“The traditional way of manufacturing tofu produces a large amount of whey, which contains high levels of calcium and unique soya nutrients such as isoflavones and prebiotics. Hence, disposing tofu whey is wasteful," Mr Chua said.

The team has filed a patent for the process, and they are looking to collaborate with industry partners to introduce the drink to consumers.


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