Researchers at the University of Singapore have developed the world's first alcoholic beverage made from tofu whey, a commonly wasted by-product from the tofu production process.
The drink, called sachi, is made by pasteurising whey liquid and adding sugar, acid and yeast before fermenting it for two weeks. The resulting alcoholic beverage contains an abundance of antioxidants called isoflavones and high levels of calcium, and claims to provide health benefits such as boosting bone and heart health.
Said to have a slightly sweet, floral flavour, sachi has an ABV of 8% and a shelf life of four months.
Professor Liu Shao-Quan and student Chua Jian-Yong were inspired to create the drink following a boom in tofu production in Asia as the vegetarian population on the continent grows. Liu said: "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."
This is the latest example of how the food and beverage industry is tackling food waste in increasingly inventive ways. See New Food Covetables, Feeding Tomorrow's Consumers and Fluid Flavours, part of our latest Industry Trend The Future Of Flavour for more on this.
See also Alcohol's Healthy Future for how alcohol brands are reaching out to a growing breed of health-conscious consumers.