TIGERNUTS, in collaboration with Sigma Biotech, has successfully completed the FERCHU project – “Research into and application of tigernut derivatives for the development of fermented protein-based dairy analogues” – carried out within the framework of funding provided by CDTI – the Spanish Centre for the Development of Industrial Technology and Innovation. The project had a total budget of €260,100, of which €182,070 was provided through CDTI financing.
Tigernut as an alternative plant-based matrix
The initiative addressed a pioneering technological challenge: the use of tigernut as a fermentable plant-based matrix for the production of alternative yoghurts and cheeses, free from allergens and with cleaner labels.
As stated in the project’s technical report, “there are currently no market references associated with the use of tigernut as a plant-based base or with its fermentation for the production of dairy analogues”, positioning this project at the forefront of the development of new plant-based matrices.
FERCHU project successfully completes its trials
Throughout the project, multiple formulations were developed, optimising fermentation processes and combining tigernut with plant proteins to improve texture, stability and sensory profile.
The results confirm the potential of tigernut as a natural structuring ingredient, capable of “creating a stable network within the products, without phase separation”, while providing a balanced organoleptic profile.
Research continues
The completion of the project further strengthens the commitment of TIGERNUTS and Sigma Biotech to applied innovation, research into new plant-based sources and the development of sustainable food solutions, driving the development of alternatives that respond to current demand for allergen-free products with improved nutritional profiles and without texturising additives.