In this week’s NPD Trend Tracker, we’re preparing for dry January with non-alcoholic products from Lucky Saint and a collaboration between MOMO Kombucha and Orbit beers, as well as whiskey flavours from Synergy Flavours. Alongside this, we have breathable...
Oats have well and truly earned their place in the small but growing plant-based ice cream sector, according to new data. But brands still must elevate consumer expectations of texture.
Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
In the Greek yogurt company’s biggest brand expansion to date, Chobani will roll out oat beverages, oat yogurt substitutes, oatmeal dairy yogurt, and dairy creamers in the coming months.
The six ‘most promising’ plant-based proteins for the food industry have been identified by researchers from the University of California, Berkeley, who scored the protein sources according to commercial, nutritional and sustainability factors.
The Finnish bakery products and sweets producer is building a bespoke manufacturing facility to make xylitol from oat hulls, derived as a side stream during the company’s oat milling process.
