Researchers from the National University of Singapore have successfully created a new kind of wine from tofu whey. The wine requires three weeks to be made and results in an alcoholic drink that promises health benefits—tofu whey is high in calcium, prebiotics and antioxidants.
This new kind of wine has been dubbed "Sachi," after a Japanese term that means "blossoming wisdom." In terms of taste, Sachi is said to be sweet and floral with notes of soy bean, making it slightly reminiscent of sake.
Tofu whey is the liquid waste that is discarded in the process of making beancurd. As there has been an increased interest in plant-based diets and the benefits of soy products, Associate Professor Liu Shao Quan notes that tofu production has also increased, creating plenty of opportunity for the tofu by-product to be creatively repurposed.
Why This Trend Is Growing
- Tofu-waste Wine
- Creating alcoholic beverages from tofu whey waste presents a potential trend in sustainable and innovative wine production.
- Health-conscious Beverages
- The development of Sachi wine showcases the trend of creating beverages that offer health benefits and cater to different dietary preferences.
- Creative By-products
- Finding innovative ways to repurpose food waste, such as tofu whey, is an emerging trend in sustainable food production.
Industries Being Reshaped
- Wine Production
- The wine industry can explore using tofu whey as a potential ingredient for new and unique beverage offerings.
- Plant-based Products
- The plant-based food industry can leverage tofu whey as a sustainable and nutritious ingredient for developing new beverages and food products.
- Sustainable Food Production
- Innovations like Sachi wine highlight the potential for the food industry to find creative solutions in repurposing by-products and reducing waste.
