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Enhancing Tigernut Mylkshake Stability, Quality, and Customer Wellbeing through Innovative Processing

University of Greenwich

Project objectives

The use of tiger nuts as an ingredient in milk-alternative products is growing. The product is known for being gluten-free and rich in monounsaturated fats, dietary fibre, vitamins and minerals. However, its natural composition can lead to separation issues in the milk product, which affects shelf-life and quality. Root Mylk produce ‘Tigernut Mylkshake’ and is looking to overcome the issue of product separation. Partnering with the Medway Food Innovation Centre, they will investigate whether High-Pressure Homogenization (HPH) technology or natural emulsifiers can solve this issue. HPH is an innovative method that can homogenize and stabilise tiger nut milk while preserving its taste and health benefits. The hope is to extend their shelf-life and ensure customers receive a consistent, high-quality product that supports their well-being.

Lead Researcher: Tonna Anyasi
Industry: Alternative proteins/meat & dairy substitutes, Packaged food and drink
Industry partners: Root Mylk
Topic: Food processing
Funded by: Growing Kent & Medway
Project start date: Apr-2024
Project end date: Aug-2024