A Conversation with Edmund Chan Ka-ming, Co-Founder of Meat the Next on Tiga Milk

A Conversation with Edmund Chan Ka-ming, Co-Founder of Meat the Next on Tiga Milk

By Edmund Chan Ka-ming 23 January, 2025

Milk that can turn deserts into farmland? Tiga Milk can. We talk with Chan Ka-ming, Co-Founder of Meat the Next, about Tiga Milk, the environmental benefits & how it stands out from other plant-based milks

CWR: Edmund, thanks for chatting with us today. Before we dive in, could you tell us a bit about Meat the Next and how it was started?

Edmund Chan Ka-ming (EC): I have always been on a mission to use diet change to deal with climate change. Drawing from my past experience working in large corporations exploring new healthy and sustainable menus, I identified the emerging trend of plant-based milk as a solution for the significant population suffering from lactose intolerance. However, I noticed that most plant-based milk options on the market were high in sugar and contained large amounts of artificial additives. This realization prompted me to gather experts from various fields to establish a business dedicated to offering delicious, nutritionally balanced, and affordable dairy-free products.

 I have always been on a mission to use diet change to deal with climate change

Desertification is often overlooked as a global issue, yet its impact is substantial. A quarter of the Earth’s land is desert, which is twice the size of Greenland. Simultaneously, the average global temperature is projected to rise by 1.5°C, and one-third of the world’s population lacks access to safe drinking water.

Addressing this global problem, our Hong Kong-based R&D team guided by esteemed professors serving as advisors, are investing significant efforts into identifying resilient and sustainable crops. Our discovery of tiger nuts, capable of thriving in desert regions while reducing carbon and water footprints, marks a significant step.

Desertification is often overlooked as a global issue…

…tiger nuts can thrive in desert regions while also reducing carbon & water footprints so we developed our hero product, Tiga Milk

However, without technological support, there can be no economic output. Hence, we have formed partnerships to explore the taste profiles, characteristics, and functions of tiger nuts. This exploration revealed that tiger nuts yield a smooth and creamy texture. Consequently, we are cultivating tiger nuts to combat desertification and produce delicious, nutritious, and affordable dairy-free products. Additionally, we have decided to form ‘Meat the Next’ to amplify the social impact and enable more people to enjoy this healthy indulgence.

Our hero invention, TIGA MILK, made from tiger nuts, oats, and non-GMO soybeans, is rich in nutrients, smooth, and free of added sugars. It addresses lactose intolerance and supports skin and heart health. At the same time, it boasts a green and clean label, attaining a rich and smooth texture.

With the Agricultural Tech and Patented Biotechnology, TIGA MILK aligns with the prevailing global sustainability movement. Its immense impact stems from the market potential of plant-based milk, addressing local inclusion challenges while setting sights on global scalability through partnerships with strategic partners, such as food brands and corporations.

CWR: It’s fascinating how Tiga Milk can help turn deserts into farmlands. Given their various benefits, why haven’t tiger nuts haven’t been used for plant milk before?

(EC): Tiger nuts are a superfood and have a significant environmental impact. Despite their nutritional benefits and sustainability, the economic potential of tiger nuts has been hindered by traditional uses such as oil production or livestock feed. Moreover, challenges in processing tiger nuts can lead to yield losses, limiting their market viability.

Through strategic partnerships and our advanced farming and enzymatic technologies, we have revolutionised the utilisation of tiger nuts. By employing a unique combination of enzymes to enhance the extraction process and increase yield, we unlock the full nutritional potential of tiger nuts. This not only promotes well-being and sustainability within local communities but also facilitates the transformation of barren lands into fertile grounds for the cultivation of other crops, such as soybeans and corn. We are closer to achieving the goal of a land degradation-neutral world by 2030 to combat desertification and restore degraded land and soil, supported by the United Nations. Simultaneously, we aim to reduce carbon footprint by up to 87% and water footprint by 94%.

The economic potential of tiger nuts has been hindered by traditional uses such as oil production or livestock feed…

… our advanced farming & enzymatic technologies have revolutionised utilisation of tiger nuts

TIGA MILK stands out in the single-ingredient dairy-free category, showcasing a unique three-ingredient combination formulated to promote sustainability and well-being. It is enriched with protein, contains no added sugar, offers high calcium content, and possesses antioxidant properties, as well as omega-3 and omega-6, which are beneficial for cardiovascular health, it offers a golden nutritional ratio that sets it apart from other alternatives.

Pret A Manger & Matcha Tokyo have opted for our TIGA MILK over other dairy-free alternatives for their coffee and beverages

TIGA MILK has garnered high praise from coffee experts and baristas, receiving consistently positive feedback. Notably, renowned establishments such as Pret A Manger and Matcha Tokyo, recognized for their stringent standards in product quality and ingredient selection, have opted for our TIGA MILK over other dairy-free alternatives for their coffee and beverages. By addressing issues like watery textures, flavor inconsistencies, sedimentation concerns, and the inability to foam, TIGA MILK emerges as the ideal choice for the growing sustainable latte art market, offering a rich and smooth texture along with a well-blended flavor that complements coffee and beverages.

CWR: What’s next for Tiga Milk? And what’s next for Meat the Next?

(EC): The Hong Kong market acts as the initial launchpad for establishing brand awareness within the local community. TIGA MILK has gained significant traction, affirming the commercial acceptance of our products by customers. Global and premium coffee and beverage chains, along with retail outlets, have embraced TIGA MILK.

HK market serves as a launchpad, we are expending into Mainland China & overseas

To enhance the reach of TIGA MILK, we are expanding our market in Mainland China and overseas markets through local strategic partnerships and extensive research to understand local needs and buying behaviors.

As a superfood technology venture, we will develop more delicious, nutritionally balanced future food and dairy-free products for different target groups specialized for elderlies, children etc.

CWR: And lastly, what advice do you have for the next generation of climate-food entrepreneurs that are just starting out?

(EC): Prioritize sustainability in all aspects of your operations, from sourcing raw materials to production processes, while keeping your mission and vision at the forefront. It’s better to partner with like-minded organizations to spread your mission and vision; you can collaborate with strategic partners or work with us to amplify your impact by leveraging different resources. It’s essential to understand and adapt to local market demands, as customer preferences are paramount. Therefore, embrace innovation and utilize partnerships to create innovative ideas.

Further readings

• Cow-free Milk Wins The Liveability Challenge 2020 – Food production is a major global challenge.  A lab grown milk takes top prize in 2020 Liveability Challenge. See why & what other innovations placed from Eco-Business’ Robin Hicks
• Is Alternative Protein Losing Its Sizzle? – Alt protein has been grabbing headlines but now market watchers are beginning to say that the appetite for it has peaked. Varun Deshpande, Founder of Good Food Institute shares how it can sizzle again
• The Rise Of Climate Positive Food – From startups to big food companies, Green Queen’s Sally Ho shows how they are dishing out guilt-free snacks for the planet, from carbon neutral to regenerative agriculture-backed

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