Stabilising African Superfoods for the Plant-Based Market with Root Mylk
- Growing Kent & Medway
- Jan 7
- 4 min read
Updated: 5 days ago
Root Mylk, a Kent-based wellness brand, successfully stabilised their plant-based Tigernut drinks using advanced processing techniques supported by Growing Kent & Medway. By collaborating with the University of Greenwich, they developed a clean-label formulation that eliminates separation and increases shelf life, paving the way for a major retail launch.
At A Glance: Project Quick Facts
Project Lead: Root Mylk (Winifred Ayeni)
Collaborator: University of Greenwich (Medway Food Innovation Centre)
Total Funding: £31,744 (Grant Awarded: £14,544 / Co-investment: £17,200)
Key Finding: An optimised concentration of natural plant-based emulsifier, combined with a mechanical processing method, ensures reliable shelf stability without compromising the brand's clean-label philosophy.
Food System Areas:
The Challenge: The Stability Stumbling Block
Winifred Ayeni founded Root Mylk with a clear vision: to introduce the UK market to the "small but mighty" Tigernut, a superfood staple from her childhood in Nigeria. While her initial recipes for Tigernut milk – rich in prebiotic fibre and healthy fats – delivered on taste and nutrition, they faced a critical hurdle common in natural beverages: product separation.
Without artificial stabilisers, the drink would separate in the bottle, shortening its shelf life and affecting consumer perception of quality. As Winifred explained, "No matter how good our Tigernut Mylkshake tasted, we knew it wouldn’t succeed on shelves if stability and shelf life weren’t addressed." To scale from a kitchen-based startup to a retail brand, Root Mylk needed a scientific solution that maintained the product's natural integrity.
The Innovative Idea: High-Tech Processing for Clean Labels
The aim was to stabilise the emulsion of the drink without relying on synthetic additives that would conflict with the brand's health-conscious ethos. The innovation lay in combining a natural emulsifier with a refined mechanical processing technique that reduces particle size and supports a smooth, stable structure.
This approach offered a pathway to a truly "clean-label" solution – delivering shelf stability while keeping the ingredient list simple and recognisable. By scientifically optimising the balance between emulsifier concentration and processing conditions, Root Mylk developed a formulation capable of achieving the consistency and quality required for major retail listings.
The Approach: Optimising Formulations in the Lab
Supported by one of our medium-sized grant programmes, Root Mylk collaborated with food scientists at the Medway Food Innovation Centre at the University of Greenwich. The project involved rigorous trials testing various natural stabilising ingredients at different concentrations to understand their functional behaviour in the drink.
The team subjected these formulations to a refined mechanical workflow, with key parameters adjusted to assess their impact on texture and stability. Over four months of intensive R&D, they analysed the samples using validated stability and functional performance indicators to identify exactly which combination delivered a smooth, stable drink that could survive the supply chain.
The Results: A Market-Ready Formulation
The technical trials marked a significant milestone for the project. Through extensive optimisation work, the research team identified a formulation and processing approach that delivered the level of long-term stability required for commercial readiness without compromising Root Mylk's clean-label values or sensory quality.
This advancement substantially strengthened Root Mylk's commercial potential. Winifred reflected that the outcome "not only addressed our core formulation challenge but positioned Root Mylk for a 2026 market launch with a product we're genuinely proud of." The newly stabilised formulation now aligns with the performance standards expected by health-focused retailers and is suitable for commercial-scale production.
See it Differently: From Nigerian Roots to a New Plant-Based Drink
Looking Forward: From Beverages to Zero-Waste Food Systems
With the beverage formulation finalised, Root Mylk is preparing for a full market launch in 2026. The success of this project has emboldened the business to expand its scope; they have already secured a further grant to develop 'Tigernut SuperFlour™', a circular, zero-waste innovation crafted from the unused portions of tigernut, transforming what was once a by-product into a valuable functional ingredient.
Winifred envisions Root Mylk becoming a leader in Afro-Western wellness, bridging the gap between cultural heritage and modern functional food. The business is now actively engaging with contract manufacturers to scale up production, aiming to bring its sustainable, gut-friendly product range to store shelves across the UK.
Our Support: A Cornerstone for Growth
This project was supported by one of our medium-sized grant programmes, which facilitated the essential R&D collaboration with the University of Greenwich. However, Root Mylk's relationship with Growing Kent & Medway extends far beyond a single grant; Winifred has been an active participant in our Food Accelerator and Mentoring programmes.
Describing the impact of this holistic support on her journey, Winifred said, "I call the Food Accelerator programme with Growing Kent & Medway a cornerstone because without them all the growth that I have with Root Mylk, being at the stage that I am, wouldn't have been possible."
She added, "The mentoring programme was mind-blowing... I'm able to get access to different mentors in marketing, in sales, and also in finance. We are currently at the stage of securing funding to be able to launch our product and also looking to tap into global markets."
