Researchers develop alcoholic beverage made from tofu whey
Team from National University of Singapore file patent for unique, zero-waste approach of converting byproduct of tofu making into an alcoholic drink rich in isoflavones.
A research team from the National University of Singapore has successfully turned tofu whey — a liquid that is generated from the production of tofu and is often discarded — into what they describe as a tasty alcoholic beverage called Sachi.
The innovative fermentation technique also enriches the drink with isoflavones, which are antioxidants.