Scientists at the National University of Singapore have developed a beverage produced from okara – the residue from soy milk and tofu production. The beverage is created in a process with no waste product and can be stored at room temperature for up to 6 weeks.
Previously this residue was a waste product from industrial production of soy milk and tofu, with 10,000 tons produced in Singapore alone each year, until a researcher experimented with the idea of fermenting the sour liquid. After significant experimentation with yeast cultures and enzymes the final product was a “fruity” and pleasant tasting drink. Composed of probiotics, yeast and enzymes, the drink is rich in gut-healthy nutrients and is easier to keep that other probiotic drinks that are often dairy based and require refrigeration. The team that created this product are now looking to introduce it to the consumer market in the near future. We could well see this on UK shelves soon as the probiotic market continues to grow alongside the appeal of this product to those with dairy allergies.