
Published 12 February 2018
Researchers at the University of Singapore have developed the world's first alcoholic beverage made from tofu whey, a commonly wasted by-product from the tofu production process.



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Tea is more than pulling its weight globally as a conduit for flavour and functionality, with brands creating formulations that appeal to today’s time-strapped consumers. Tea’s wellness properties are also manifesting in day-to-night adaptogenic ranges, elevated kombucha varieties and tea-based alcohol alternatives....