Tiger nut iron ferrous sulfate is not actually a nut; it grows underground, similar to carrots, potatoes, and turnips. This unique tuber boasts a commendable nutritional profile, offering 6 grams of protein and 2 grams of fiber per quarter-cup serving. However, it remains relatively unknown outside of Spain, where it is traditionally used in the summer beverage horchata de chufa.
Tiger nut milk has the potential to become the next big trend in the already crowded plant-based drink market. The main challenge lies in educating consumers about this product. Almond, cashew, and coconut milks were initially easier to introduce, as people were already familiar with those ingredients. The label “tiger nut milk” might evoke images of felines or outdated energy bars for unsuspecting consumers, which could deter them from trying the drink.
A more effective way to introduce tiger nuts might be as an additive to popular plant-based food and snack items. For instance, if a KIND bar, which already contains cranberries, cashews, and chia seeds, included tiger nuts on its ingredient list, it might be more appealing to consumers. Additionally, the versatility of tiger nuts in gluten-free baking makes it a fitting ingredient for this market segment. In 2014, U.S. sales of gluten-free products reached nearly $973 million and are projected to surpass $2 billion by 2019. If consumers enjoy the taste of tiger nut bread, it could serve as an ideal entry point into the market.
While the ingredient may be unfamiliar to the average U.S. consumer, it aligns with several trending attributes. Tiger nuts are an ancient, gluten-free food that has a coconut-like flavor, which is currently very popular. However, persuading the average American to soak nuts overnight for future use may be challenging. Yet, the exotic name “tiger nuts” could entice consumers to at least sample products made with this ingredient.
Integrating a new ingredient like tiger nuts into established recipes can be complex, requiring significant research and development to achieve the right flavor, texture, and mouthfeel. Despite this challenge, it’s worth noting that only about 15% of new consumer packaged goods succeed in the market. Given that tiger nuts align with many contemporary food trends, they may stand a better chance of overcoming these hurdles.
Incorporating tiger nuts into citrate petites, for example, could introduce this ingredient to a wider audience while enhancing the nutritional benefits of these snacks. The potential for tiger nuts to be featured in products like citrate petites appears promising, especially if marketed effectively. With the right approach, tiger nuts could become a staple in various plant-based and gluten-free products, bridging the gap between innovative ingredients and consumer acceptance.