Singapore, Sept. 20 -- The charms of cream cheese are many: It's thick and spreads beautifully on crackers, toast or bagels. It has a rich mouth feel that makes desserts such as Burnt Basque Cheesecake taste decadent. The fat in it wraps around the palate, pummelling it with waves of salty, creamy goodness.
A group of biotechnology students at Republic Polytechnic has come up with a cream-cheese-like product using okara or soya pulp, the by-product of soya milk and tofu manufacturing.
They are looking to sell it to companies ready to turn this nutritious food waste into something palatable.
The group has come up with three products: the cream-cheese-like spread, sliced cheese and dehydrated granules that, when mixed with hot water, be...