Our webinar aimed to give an insight into the changing landscape of plant-based from the consumer perspective and to present the key questions which the food industry must answer to ensure future food supply. We also looked at Fazer Mills' journey from a local flour mill to one of the biggest oat millers in Europe. If you missed the webinar, the recording is available on request.
Webinar was extremely successful, and we had approximately 250 listeners on-line. We also received a lot of excellent questions during the webinar, mostly related to our products and the Nordic oat quality. A few questions with answers have been gathered here.
Q: How do you compare quality of your raw materials from rest of the world?
A: We would say that we enjoy very good quality of raw materials. In general Nordic oats are considered as "whitish", large grain with constant and pure quality. What helps in that is the climate we have (freezing winters, lots of light during summers, and exceptionally pure ground water). All countries/continents have their own differences of course as this is a natural crop.
Q: Can you explain more about the difference between oat bran and oat flour?
A: Briefly, oat bran is the outer parts of the grain and has more fiber. While oat flour is (typically) milled from the whole grain. So as oat flour is whole grain, it includes the bran and the inner part of the grain. While oat bran is made by "separating" the bran and using only that part of the grain.
Q: What about the taste difference?
A: In general, oat taste is mainly affected by bran and fat. As such, oat bran has a stronger "oaty" taste than whole grain flour. But as the whole grain flour also includes the bran, it has relevantly strong oat taste as well. Third option would be oat endosperm flour, which has less bran and is of more neutral taste.
Q: Which certificates do you have?
A: We have AIB, FSSC 22000, ISO 45001, Organic production, Kosher and Halal certificates. Fumigation certification (IPPC-certificate) for the pallets is available as a standard. And container (oats) can be fumigated upon request, when it is conventional oats.
Q: What products are your best sellers?
A: Especially many types of oat flours (fine powder, oat protein, endosperm flour etc.) for manufacturing oat drink are increasing quite rapidly in popularity.
We would be happy to discuss opportunities for your business needs as well as any potential joint development projects regarding oats. Contact us here.