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.
As the market for oat beverages grows, Danish-headquartered Novozymes has developed a new toolbox to guide producers to expand their businesses into oat drinks.
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.
Natural Foods Group Hain Celestial has introduced two new
functional cereals designed to contribute to the development and
maintenance of a healthy body, namely bone health and the immune
system.