A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
The Swedish alt dairy brand’s new Whole, Semi, Light and No Sugars long-life oat drinks have been designed to offer convenience and familiarity to those consumers who find themselves going back to traditional dairy.
Dryk, a Danish plant-based drinks company, is rethinking the nutrition of plant-based drinks. No longer content with just tasting like cow’s milk, its drinks are also close to the nutritional content of their dairy counterpart.
The popularity of oat milk as a dairy-free alternative has soared over the years, prompting manufacturers to look at ways to ramp up production. A novel enzyme developed by DSM promises to improve production efficiency by reducing hydrolysis time.
Plant-based drink disruptor Oatly says it is planning to take on the overall dairy category after securing $200 million in new equity from an investment group led by private equity giant Blackstone and a group of celebrities.
Finnish food group Raisio wants to grow international sales of oat products following investment in increased capacity. ‘The oat boom is just beginning,’ says president and CEO Pekka Kuusniemi.
Swedish agricultural cooperative Lantmännen is expanding its oat processing capacity through the acquisition of a production facility from UK ingredients group Tate and Lyle.
Raisio, the Finnish food group, is forging ahead with its strategy to expand in new markets and categories despite operational challenges hitting first-half results, interim chief executive Jarmo Puputti tells FoodNavigator.
David and Bill Jordan, the brothers who launched the Jordans cereals brand, have taken over ownership of European Oat Millers (EOM), a major supplier of breakfast cereal ingredients and own-label breakfast cereals.
Remember the gluey texture of the oatmeal your mom served you as a kid? Turns out, this is a good thing, according to new research comparing the satiating effects of oatmeal versus ready-to-eat cereals.
Limagrain Céréales Ingrédients (LCI) has extended its fibre range with a new ultra-fine wheat bran ingredient that it says can improve structure, texture and nutrition in a broad range of food and beverages.
Dry extraction with supercritical carbon dioxide can enhance the separation of oat beta-glucan, starch and protein in distinct fractions, meaning a higher quality final product, according to new research.
Patents filed by PepsiCo and Cargill reveal they are exploring new sources of natural sweeteners from oats and monatin, a naturally-occurring substance found in a plant grown in South Africa.
A beta-glucan health cholesterol-lowering health claim has been
approved in France, making it only the second disease reduction
claim permitted in a country notorious for conservative food laws.
Swiss-based CreaNutrition is demonstrating the value of approved
health claims by inking a deal with Kraft on the back of recently
approved oat-based cholesterol-lowering claims in the Netherlands.
Oat products with a higher fat content could be eligible to carry a
heart health claim, according to a new proposal by the US Food and
Drug Administration (FDA).
Natural Foods Group Hain Celestial has confirmed it will purchase
the new natural vanilla flavor created by Technology Flavors &
Fragrances (TFF) for use in its products.
Eating wholegrain oat cereal every day could help cut blood
pressure or reduce the need for blood pressure medication,
according to researchers from the US.
Researchers at Agriculture and Agri-Food Canada's Cereal Research
Centre in Winnipeg are developing a test that allows plant breeders
to quickly select cereal germplasm with high levels of
beta-glucans, the cell wall plant components...
