Food Tank, a non-profit organisation focused on the building of a “global community for safe, healthy, nourished eaters”, recently featured “Sachi” in an article on companies that have developed innovative alcoholic beverages produced from food waste.
Spanning the likes of whiskeys made from stale bagels, to vodkas made from baked goods (and of course, Sachi, which is made from soy whey, a by-product of tofu manufacture), the article offers exciting insights into a new segment of sustainably-produced alcoholic beverage products that are great for the environment and pleasing to the taste buds at the same time.
Check out the article through the link below: