Researchers from the National University of Singapore have created the world’s first alcoholic drink from tofu whey – a liquid that’s usually poured away during the tofu-production process.
And not only is it apparently tasty; it also comes with potential health benefits.
Liu Shao Quan and Chua Jian Yong, whose interests lie in sustainable food production, have named their drink Sachi. They wanted to find an alternative to discarding tofu whey, which often ends up depleting oxygen levels in rivers.
“The health benefits associated with soy products, coupled with changing preferences towards vegetarian diets, have fuelled the growth of tofu production,” explained Associate Professor Liu. “As a result, the amount of tofu whey has also increased proportionally.”
“Alcoholic fermentation can serve as an alternative method to convert tofu whey into food products that can be consumed directly. Our unique fermentation technique also serves as a zero-waste solution to the serious issue of tofu whey disposal.”
Having filed a patent for their Sachi-making process, the researchers are now looking for a commercial partner to help them launch the drink to consumers.