Root Mylk: Transforming Tiger Nuts into Plant-Based Drinks

In this case study, Winifred Ayeni, founder of Root Mylk, shares her journey of developing a plant-based, gluten-free beverage made from tiger nuts – a root ingredient cultivated in Nigeria. Winifred explains how our Food Accelerator programme provided crucial support, alongside mentoring, technical expertise, and funding from our Business Innovation Vouchers (BIV).

This support helped her overcome challenges with product separation and shelf life as she prepares for market launch. The video was filmed at the Medway Food Innovation Centre, University of Greenwich, showcasing how our facilities and programmes support innovative food businesses in the region.