The Milk Made From a Desert Crop | Michelle Che & Edmund of Meat the Next

What we talked about.

Sunny Ray sits down with Michelle Che and Edmund of Meat the Next, the team behind Tiger Milk, a plant milk made from tiger nuts. The crop grows in desert and drought regions with very little water, and the team farms it as part of an effort to fight soil erosion and bring degraded land back to life. Michelle and Edmund explain how a lactose intolerance problem close to home, plus frustration with plant milks that are high in sugar or built on a single ingredient, led them to tiger nuts after years of research. They discuss why taste won over skeptical shoppers in a crowded category, how community classes teach kids to make their own plant milk, and why they blend technologies and ingredients for balanced nutrition. The conversation also covers the investors and partners they want, plans for the next 90 days including new flavors and expansion toward the GCC and Europe, and a long-term goal of preserving desert land and eventually going public. The link to longevity and healthy aging runs throughout.

A plant milk grown in drought land, built to help people age well and help restore the desert at the same time.

The questions, and the answers.

Of every plant you could build a milk from, why the tiger nut?

Lactose intolerance is very common in Asia, and Edmund has 18 years in food and beverage and a son who is lactose intolerant. Many plant milks are high in sugar or low in protein. Through our team's connections with a Chinese provincial government, we began farming tiger nuts, which need little water, to help with soil erosion. After eight years of research, we loved its creamy texture and nutrients.

What do you hope listeners take away from this episode?

I want more people to learn how food tech and farm tech can improve wellness. People can live longer, but also stay healthy as they age, carrying their own groceries and living independently. We also see real happiness and a sense of community when people eat in a healthier, more sustainable way. That is the kind of impact we want to make.

What makes a shopper pick Tiger Milk over the oat milk next to it?

Before launch, people warned us that tiger nuts were unknown and the market was crowded. But once people tasted it, they liked it and became repeat customers. Taste comes first, then nutrients and quality protein. We also build community, including classes where kids learn to make plant milk, and parents come back to tell us their children love it.

Who is Tiger Milk specifically for?

Tiger Milk has no lactose, so it suits people who are lactose intolerant. Our main groups right now are children, the elderly and mothers, who need quality protein. Tiger nuts bring antioxidants and omega fatty acids, and the milk has high calcium with no added sugar. It also foams well, so it works nicely in coffee.

What have you learned about the kind of investor you want next?

Sustainability-minded investors and partners are very important to us. They need to match our mission, and we have met many investors who were not the right fit. We want partners who share the goal of doing good for wellness and the planet, whether they are impact investors or specialists in farm tech or food tech.

What could the next 90 days look like?

On the R&D side, we will focus on new flavors and applications, especially high protein and functional protein products, using our technology beyond Tiger Milk. On the business side, we want to find synergy partners. We have entered a Shenzhen market and plan to go to the GCC and Europe. Shared mission matters more to us than capital alone.

Where do you want Tiger Milk to be in five years?

I want Tiger Milk to represent functional protein plant milk, with our own raw materials and technology, and with OEM or local partners helping us spread the brand. My dream is to preserve one-tenth of the world's desert area through our impact on the food side. Financially, we must go IPO, and I hope that happens within a few years.