Discover four different oat drinks that satisfy consumers' thirst for joining the plant-based movement without compromising on pleasure.
According to Dairy Alternative Europe report carried out by Innova, from 2021 to 2023, the beverage sector is responsible for 30% of product launches with a vegan and/or no animal products claim on pack. Also, sales of dairy alternative drinks reached EUR 2 billion in Europe (2021), with growth forecast at 9,3% CAGR (2021 - 2023). This outstanding market growth compares to 2% of the dairy milk market.
The numbers above just prove how milk alternative beverages are here to stay. But what do you need to be successful in this new booming and competitive market?
Further research shows how important it is for companies to get the taste and texture of dairy alternatives to resemble that of dairy milk. In Spain, for example, more than half of consumers say it’s extremely or very important to get this right. French, German and UK consumers are slightly less concerned about the taste and texture than the Spanish, but nevertheless still around 40% of consumers in these markets say taste and texture are very or extremely important.
In partnership with the world’s leading manufacturers, IMCD has developed milk alternative solutions that enrich nutritional value, improve texture and add mouthfeel.
Our Top Concept Highlights:
- Enzymatic treatment of oat flour to achieve desired sweetness profile
- Great tasting and good looking concepts
- Pleasant mouthfeel with the use of gellan gum
Discover IMCD 3 Oat Drinks concepts and let us help you with your formulation challenges.
OatStanding - Oat milk alternative nutritionally improved:
- Oat Flour – Heat treated very fine oat flour
- Enzymes – Processing aids for liquefaction of starch and saccharification of dextrins
- Gellan Gum – High-performance gelling agent to achieve a rich body, pleasant mouthfeel, and suspension of particles such as calcium and fiber.
- Oat Flour – Heat treated very fine oat flour
- Enzymes – Processing aids for liquefaction of starch and saccharification of dextrins
- Gellan Gum – High-performance gelling agent to achieve a rich body, pleasant mouthfeel, and suspension of particles such as calcium and fiber.
OatPerform - Oat milk alternative nutritionally enriched with vitamins:
- Soluble Fibre – Dietary fiber with good solubility and neutral taste
- Protein – High soluble, a low viscous protein with an excellent digestibility
- Flavour – Natural flavours to create a unique signature and mask off-notes
- Vitamin & Mineral Premix – Mix of vitamins and calcium to achieve the same nutritional properties as milk
- Oat Flour – Heat treated very fine oat flour
- Enzymes – Processing aids for liquefaction of starch and saccharification of dextrins
- Gellan Gum – High-performance gelling agent to achieve a rich body, pleasant mouthfeel, and suspension of particles such as calcium and fiber.
BananOat & CherryOat - Delicious Oat milk alternative with natural flavour and colour:
- Oat Flour – Heat treated very fine oat flour
- Enzymes – Processing aids for liquefaction of starch and saccharification of dextrins
- Gellan Gum – High-performance gelling agent to achieve a rich body, pleasant mouthfeel, and suspension of particles such as calcium and fiber
- Flavour – Natural flavours to create a unique signature and mask off-notes
- Colour – Colouring foodstuff to create great-looking products.
