The team has filed a patent for their novel technique. Food scientists at the National University of Singapore (NUS) have given okara, the residue from the production of soy milk…

The team has filed a patent for their novel technique.

Food scientists at the National University of Singapore (NUS) have given okara, the residue from the production of soy milk and tofu, a new lease of life by turning it into a refreshing drink that contains live probiotics, dietary fibre, free isoflavones and amino acids. By encapsulating these nutrients in a beverage, they can be easily absorbed into the body, and promote gut health.

Created using a patented zero-waste process, the tasty drink can be stored at room temperature for up to six weeks and still retain high counts of live probiotics to better deliver health effects. This is unlike commercially available probiotic drinks which are mainly dairy-based and require refrigeration to maintain their levels of live probiotics. These beverages also have an average shelf-life of four weeks, and do not contain free isoflavones, which have a host of health benefits.

The NUS researchers have filed a patent for their novel technique, and are currently experimenting with different enzymes and microorganisms to refine their recipe. They are also looking to collaborate with industry partners to introduce the drink to consumers.