The demand for plant-based drinks as an alternative to milk in coffee is increasing, and with it comes higher expectations for texture, functionality, and taste. At the same time, interest in Danish-grown ingredients is also on the rise. 🌾 Oats are a fantastic crop that thrives well in the Danish climate. But there is significant variation between different varieties, so what defines the oats best suited for oat drinks?

In the project pOATential, we are exploring different oat varieties and conducting test productions of oat drinks to identify exactly which qualities need to be cultivated to produce the best drink. We analyze fat and protein profiles, solubility, and conduct sensory evaluations on both the raw material and the finished product to understand how these properties influence taste, texture, and foaming ability.

The goal is to ensure that Danish farmers can supply oats for oat drinks that meet future demands for both taste and functionality. 💡

Watch the video to learn more about how we work to enhance the quality of Danish oat drinks.