The use of oats in different non-dairy applications is growing continuously. The more demanding the application is, the more important the ingredient selection becomes.

Consumers are often looking for light colour, smooth mouthfeel and neutral pleasant taste in non-dairy products. For R&D specialists, achieving this typically becomes even more demanding when we start focusing on products with higher density such as oat yogurts and other spoonable solutions.

Fazer Mills produces several oat products which are designed to be used in different types of end products. Our light and fine oat powders OP20 and OEF provide neutral taste and smooth mouthfeel to thicker non-dairy product. These are white powder products, having more starch and less fibre than whole grain products. Whole grain oat solutions can also be used, and they typically provide stronger taste of oats.

How Fazer Mills ensures the natural & neutral taste of oats

There are several reasons for popularity of oats: the growing consumption of plant-based food, the fact that oat is GMO-free, and it has a neutral taste, which makes it ideal for creating non-dairy drinks, and other dairy-type products.

There is also a bit of science involved in making sure that oat preserves its neutral, pleasant taste in processed goods. Oats have natural oils that can develop an unpleasant taste if you don’t process the oats in the right way. To prevent this, all of our oat ingredients at Fazer Mills are hydrothermally stabilized, which makes it safe to process them without having to worry about a change in flavour.

Our most popular oat flours for non-dairy applications

OP 20 (Fazer Aurora Oat Protein 20)

  • Very fine and white powder with neutral taste of oats
  • Less fibre and more starch --> more hydrolysable compared to whole grain flours, less solids to remove
  • Higher protein content (20%) helps to achieve the desired protein level
  • Suits extremely well in thicker non-dairy applications (oat yogurt and spoonable products) to provide great texture and mouthfeel as well delicate taste

OEF (Fazer Aurora Oat Endosperm Flour)

  • Fine and white powder with neutral taste
  • Less fibre and more starch --> more hydrolysable compared to whole grain flours, less solids to remove
  • Suits extremely well in thicker non-dairy applications (oat yogurt and spoonable products) to provide great texture and mouthfeel as well delicate taste

Whole grain oat flours

  • Creamy flours with distinct taste of oats
  • Typically coarser particle size – although also available in fine powder
  • Less hydrolysable compared to white oat powders like OP20 and OEF
  • Recommended for liquid non-dairy applications like oat drinks, where the dry matter is removed

We are happy to serve in any oat related questions. Ask more and let us help you to choose the exact right ingredients for your non-dairy products!