Cassava, one of the most drought-resistant tubers, is prepared in both sweet and savory applications, especially in regions where it’s most commonly grown (South America and Nigeria). Also known as yuca, the starch extracted from this root is the main ingredient in tapioca. While not particularly nutritious beyond the carbohydrates they deliver, cassava does contain small amounts of vitamin C and calcium. Cassava leaves are a good source of protein, and though the root is not, it is a primary or co-staple food for much of Africa. Cassava is found on menus often as an homage to South American cuisine, and has started to make its way into snacks and beverages, which are especially attractive to those opting to stay away from grains (hello Paleo dieters) or who can’t tolerate other plant-based milks. We’d recommend keeping an eye on this ingredient especially with the increase in consumers that are trying to avoid grains. Here are a few products already on the market that are incorporating cassava into their product lines:

Nature’s Choice: Cassava Milk

Plant Snacks: Cassava Crunch in beet with goat cheese, cheddar, sea salt, and seeds flavor

Forager Project: Cashewgurt with cassava root in flavors like strawberry, cherry, lemon and vanilla bean

Products with Cassava Flour: Siete Grain Free Tortilla Chips (sea salt, lime, nacho), Paleo Wraps, Artisan Tropic Cassava Strips

Interested in developing a cassava based beverage? Email us at thedrinktank@imbibeinc.com