Plant-based Innovation with Oats
April 2021
Plant-based foods, meat analogues, dairy alternatives and protein-enriched foods and beverages have never been more popular. In this white paper, we look at how oat ingredients, such as PrOatein oat protein and PromOat oat beta-glucan can be used in new product development, to add both health and functional benefits to your innovative products.
Plant-based
IFT FIRST 2026 live: Foodology by Univar Solutions targets nutrient-dense GLP-1 formulation
At IFT FIRST 2026 in Chicago, US (Jul 12–15), Foodology by Univar Solutions is positioning its booth as a showcase for several active formulation priorities. These include GLP-1-aligned product development, clean label...
Plant-based
Food ingredient leaders spotlight sensory science as plant-based formulation’s next frontier
Plant-based ingredient innovation is moving beyond protein content and sustainability alone. Ingredient producers and suppliers point to innovative technologies reshaping the meat and dairy alternatives categories, while clean...
Plant-based
Dairy alternatives mature as protein and hybrid trends accelerate
A few years ago, much of the discussion around dairy alternatives was framed as plant-based versus dairy, but many companies are now taking a more flexible approach. This is happening against a backdrop of consumers increasingly...
