The Tigernuts
Tigernut, a tuber with the properties of a dried fruit
The tigernut (Cyperus Esculentus) is a tuber historically cultivated in West Africa and Valencia. Tigernuts are commonly confused with dried fruit. Because tigernuts are much more than a simple tuber and offer many typical properties of dried fruit, but without the disadvantages.
For this reason, tigernuts are gradually becoming a popular ingredient in the food industry as a high-performance ingredient, a vegan option free of allergens and rich in nutrients for new consumption habits. Not only is it a superfood with high levels of fibre and vitamin E: it is also a raw material whose flexibility of use makes it a super trendy ingredient.
raw
ecological
vegan
gluten free
prebiotic
paleo
kosher
halal
allergen-free
high fibre content
high content of Omega 6
source of vitamin E
low salt content
high iron content
high potassium content
ORGANIC
A super ingredient for the food industry, among others
Thickening, gelling, flavouring properties … today, tigernuts, particularly the derivatives developed by Tigernuts, offer many possibilities for the food sector.
For the food industry, the versatility of tigernuts is key in the creation of new products that are increasingly technical and healthy at the same time. This versatility means that Tigernuts’ products are currently being used in a multitude of sectors ranging from pastries to sports nutrition.
Allergen-free, gluten-free, vegan, but always rich in nutrients, tigernut derivatives are a state-of-the-art option to replace some dried fruit, traditional flour and even sugar or certain fibres. The leading multinationals in the sector already count on our tigernuts as a super ingredient, after exhaustive comparison with other foods.
But this is just the start. Tigernuts’ pioneering spirit and R&D culture are not limited to food: we are researching the potential of tigernuts applied to the cosmetics sector.
An age-old superfood
As a source of vitamin E, tigernuts can reduce the risk of coronary heart disease. Vitamin E limits the production of free radicals, mainly responsible for the death of cells. Combined with a high content of oleic acid, it can help prevent cancer and cardiovascular diseases, limiting the production of bad LDL cholesterol.
The high content of insoluble dietary fibre in tigernuts helps diabetics maintain their blood sugar level.
Different studies show that tigernuts have an average protein content of (5%), a level similar to that of wholewheat flour. Tigernuts contain more amino acids than the standards set by the World Health Organisation for minimum daily protein intake.
Tigernuts contain more fibre than Chia seeds, oat bran, cabbage, carrots, or plums. Fibre acts as an appetite regulator: it can help with weight loss and weight maintenance. It also improves intestinal transit and the activity of the digestive system.
With just 100 grams of tigernut you get between 13% and 17% of the recommended daily amount of magnesium. This essential mineral keeps the body’s internal clock active and participates in more than 300 biochemical reactions in the body. In addition, a serving of approximately 25 tigernuts provides 140 milligrams of potassium (more than a banana), a mineral that facilitates cellular activity, helps in blood pressure control and muscle function.
The ecological cultivation of our tigernuts
Increasing the production of ORGANIC tigernuts is one of our main commitments. On the one hand, it is a natural response to growing consumer demand, expressed through our customers. On the other hand, the transition to ecological farming is motivated by an ambition: to work better, to propose a better product, to be a better company.
Currently, our ORGANIC tigernut, certified by Control Union and regularly controlled, comes from Niger. It is free of toxic residues from pesticides, herbicides, insecticides and synthetic fertilisers used in conventional agriculture. Crop rotation is applied in our ORGANIC fields so as not to deplete the nutrients from the soil, improve biodiversity and maintain crop yields.
Currently our production varies between 25% and 35% of ecological product. Our goal is to exceed 50% by 2025.