More Than Just a Product

Being Neighbourly x Edmund Chan, Meat the Next

Author/ Being Neighbourly
26 December 2025

Our journey in the food tech industry has been anything but easy—but every challenge has been a catalyst for meaningful change,” shares Edmund Chan, Founder of Meat the Next, a sustainable and socially-inclusive future food company.

Meat the Next was born from Chan’s 18 years of experience in food innovation and his growing awareness of the nutritional and environmental limitations of traditional dairy. In 2017, he pivoted to the plant-based sector, collaborating with agricultural and biotech experts to address core industry pain points—such as low nutritional value and poor taste in dairy alternatives.

According to Chan, one of the company’s earliest hurdles was the persistent beany aftertaste and nutritional loss in traditional soy milk. “Consumers deserved better, so we partnered with top food science experts from Hong Kong’s leading universities to develop a breakthrough: a non-GMO soybean variety, naturally free of the enzyme responsible for that unwanted flavour.”

Along the way, the company also discovered, what they call, the incredible potential of tiger nuts—non-GMO soybeans, and oats—tailored for Asian consumers, not only as a nutrient-rich superfood, but also as a natural sweetener that allowed them to eliminate added sugars entirely.

“The challenge was that Tiger nuts are notoriously tough to process. Traditional grinding was wasteful and energy-intensive. After two years of R&D, we developed a proprietary multi-enzymatic hydrolysis process that cut water footprint by 94%, all while preserving the nuts’ full nutritional value.”

The result was TIGA MILK, at the heart of which is a fusion of biosynthesis and patented enzymatic technology. This enables natural sweetness without added sugar, a creamy texture, and maximum nutrient retention.

“Our non-GMO soybean breeding technology eliminates the beany aftertaste common in plant-based milks, improving taste and consumer acceptance. We also integrate organic farming and AI-powered precision agriculture to ensure sustainability from seed to shelf. These innovations have earned them the Hong Kong Invention Gold Award and Geneva Invention Award, underscoring their commitment to clean, sustainable and inclusive food solutions.”

But despite Chan’s belief in his product, an issue he admits to having had has been winning consumer trust. “Faced with skepticism around, ‘tech-enhanced’ food, we opened our doors—literally. From transparent labeling and published research to factory open days, we invited the public to see how real, clean innovation happens.

In addition, he says that through corporate wellness initiatives, Meat The Next aims to inspire healthier lifestyles in the workplace and empower employees to make sustainable dietary choices.

According to him, the company also actively participates in youth empowerment that highlight the links between nutrition, environmental responsibility and social equity. “Our goal is to make TIGA MILK not just a product, but a platform for inclusive, community-driven wellness.”

For all of the difficulties, Chan is optimistic about the future —one in which he envisions plant-based options like TIGA MILK being the preferred choice—“delicious, nutritious and sustainable,” he enthuses, adding that his view is informed by two factors —that over 90% of Asians are lactose-intolerant and the rising demand for eco-friendly products.

“TIGA MILK stands out by offering a multi-ingredient formula, combining tiger nuts, non-GMO and oat, that balances taste and health with zero additives.”

“What makes us proud is that every solution we’ve created doesn’t just solve a problem—it delivers more: better taste, superior nutrition and real environmental impact,” he says, adding that their use of tiger nuts, for example, supports desertification reversal projects in Inner Mongolia, turning food innovation into a force for ecological good.

“At Meat the Next, our vision for expanding TIGA MILK goes beyond product growth and expanding channels—we aim to create meaningful social impact by promoting wellness, sustainability, and inclusion across communities… As we scale, we plan to deepen engagement through partnerships with schools, elderly care homes, and corporations.”

Chan says that by introducing TIGA MILK in schools, elderly homes and workplaces, they aim to promote wellness, environmental responsibility and food equity. “Every sip supports a future where eating well means doing good… We’re more than a product—we’re a movement.”

What’s the best work advice you have received?

“The best advice is to build together,” says Edmund Chan, Co-Founder of Meat the Next, adding that the most valuable advice he’s received is simple but powerful: seek partnerships and embrace collaboration.”

“When we launched Meat the Next, our resources were limited—but our vision was strong. We had TIGA MILK, a plant-based innovation with the potential to make a real difference in health and sustainability. We quickly realized that no one builds impact alone. By partnering with like-minded individuals, channel partners, and corporations who shared our values, we turned a great product into a movement. They saw in TIGA MILK not just a nutritious alternative, but a socially driven solution that aligned with their values of wellness and inclusivity.”

“This collaborative spirit has shaped who we are. It’s taught us that meaningful growth comes not just from innovation, but from community—people coming together to create change. It’s not just business; it’s a shared mission to build a healthier, more inclusive future. In short: Launch, learn and iterate. Progress beats perfection.”

Meat the Next
Unit 512 InnoCentre, 72 Tat Chee Avenue, Kowloon Tong.