The author spots shelves filled with different Oatly and other mylks brands on a recent trip to Bergen, Norway. Unlike traditional oat milk, which is made by soaking oats in water before blending the mixture and straining it for the liquid milk, Oatly developed an industrial process that breaks oat starches down with enzymes and then separates the bran from the oats, retaining their macronutrients and improving the milk's texture. Nut-, lactose-, soy- and gluten-free (though note that some brands of oats are produced in facilities where cross-contamination with grain can happen, so be sure to check the packaging), homemade oat milk is made from oats and water commercial varieties might also contain ingredients like canola or rapeseed oil and a range of food additives, and come in flavours like vanilla or chocolate.Ĭommercial oat milk was first developed in Sweden in the 1990s by Rickard Öste, a food science professor at Lund University who went on to create oat drink company Oatly. The latest mylk in the mix is causing a stir with its popularity, showing up almost at once in the refrigerated section, in Tetra Paks on shelves, and scrawled big and bold in chalk as an option on café blackboards: oat milk. According to a report from Statistics Canada, there has been an overall decline in Canadian dairy milk consumption since 2009, and this is likely due, at least in part, to the availability of more non-dairy alternatives and the growing consumer perception that these products are a "healthier" option than dairy milk. And it seems they've even made a dent in the dairy industry. Walk down any grocery aisle and you'll see shelves stocked with dairy milk substitutes, or mylks, ranging from soy and almond varieties to newer options like pea, cashew and macadamia.īe it for health, dietary intolerances or restrictions, ethical or environmental reasons, or simply due to flavour preference, more and more people are choosing plant-based milk alternatives over cow's milk.
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