Scientists Create Alcohol Beverage From Tofu

November 30, 2017

This might just change the attitude of your friends that turn their nose up at tofu.  Scientist at the National University of Singapore have found to way to turn tofu whey into an alcoholic drink.  Called Sachi, the boozy beverage was created when researchers added sugar, acid and yeast to the tofu whey and allowed it to ferment. Although the world may not need another alcohol product, sachi actually contains healthy molecules too, such as calcium, isoflavones, antioxidants and probiotics which are created during the fermentation process.  These have been shown besides its health properties, sachi may help prevent waste as tofu whey is generally not used in making tofu. Sachi is a slightly sweet beverage with an alcohol content between 7 and 8 percent. Researchers have filed a patent application for the sachi production process.


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