Food Scientists From NUS Turn Soy Waste Product Into Beverage
by Reuben Oh
@ 30 Aug 2018
Associate Professor Liu Shao Quan and doctoral student Ms Vong Weng Chang from the NUS Food Science and Technology Programme have devised a unique cocktail of enzymes, probiotics and yeast to produce an okara beverage rich in gut-friendly nutrients. Credit: National University of Singapore
Another proud achievement for Singaporeans: a team of food scientists at the National University of Singapore (NUS) have created a sustainable beverage - made from the residue from soy milk & tofu production, a waste product that is commonly discarded. The refreshing drink is also incredibly healthy, containing live probiotics, dietary fibre, free isoflavones and amino acids. It's a wonder product for gut health!
Created using a patented, zero-waste process, the drink can be stored at room temperature for up to six weeks and still retain high counts of live probiotics. This takes a step up from other commercially available probiotic drinks that require refrigeration, mainly due to their dairy base. This process breathes new life into the 10,000 tonnes of okara produced yearly in Singapore, only to be discarded as they turn bad.
About National University of Singapore (NUS)
A leading global university centred in Asia, the National University of Singapore (NUS) is Singapore’s flagship university, which offers a global approach to education and research, with a focus on Asian perspectives and expertise.
NUS has 17 Faculties and Schools across three campuses. Its transformative education includes a broad-based curriculum underscored by multidisciplinary courses and cross-faculty enrichment. Over 38,000 students from 100 countries enrich the community with their diverse social and cultural perspectives. NUS also strives to create a supportive and innovative environment to promote creative enterprise within its community.
