Oat Protein Offers Food Ingredient Opportunities

As protein demand grows, how can plant proteins become a bigger part of the solution? Oat-based ingredients are one answer. We set out to answer questions about the most cost-effective pathways through a new series of reports aimed at addressing key knowledge gaps in the plant protein industry.

Check out the first in a series with this oat research report, “Processing Opportunities for Maximizing Value in Oat Protein Ingredients: Functionality, Manufacturing Processes, Ingredient Transformation, and Commercial Opportunities.” The report takes an in-depth look at dry fractionation and hybrid processing of oat milk side streams as priority pathways. Experts also unpack the findings in this recent webinar.

Many thanks to the Saskatchewan Food Industry Development Centre, Inc., for its skillful analysis and partnership. Watch for more commercialization research from MBOLD soon on oats as well as dry edible bean and chickpea protein ingredients.

‍