Tomorrow’s Booze: Tofu Alcohol

“The food system is the biggest contributor [in the world] to climate change and biodiversity loss.” 

So a team of researchers from the National University of Singapore has developed a novel way to create an alcoholic drink from an unexpected source – tofu whey, a by-product of tofu production that, when discarded as an untreated waste, can contribute to oxygen depletion in waterways.

Called Sachi, it’s made using an innovative fermentation technique that actually enriches it with calcium, prebiotics and isoflavones, which the researchers say may help protect against cardiovascular disease, osteoporosis and hormone-dependent cancers.

The sake-like beverage has an alcohol content of about eight percent and is said to be slightly sweet with both fruity and floral notes.

There’s no word yet on when Sachi will go into commercial production, but it’s hoped that it could play a key role in reducing waste in the burgeoning plant-based protein market.

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