SINGAPORE – 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.

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