The answers to deliciously frothy oat coffees are inside

Plant-based drinks in barista coffees are many people’s first taste of dairy alternatives1. So how can you deliver irresistible, milk-style foam that will keep them coming back for more? The answers are inside the oats, waiting to be found. 

Frothy Oat coffee

From challenge to opportunity

The plant-based milk alternatives market is booming, with oat drinks performing especially well. In the UK alone, they grew by 13.5% between December 2022 and December 20232. They’ve also grown fast in the barista segment in recent years. Over 30% of consumers seek barista-style labelling on their oat drinks3.   

Making your brand stand out in this crowded market can be a challenge. But with barista oat drinks that give people the milk-like frothiness they crave, you can turn that challenge into an opportunity.

plant-based

of people who order coffees with oat or almond drinks would order more if they foamed better⁴*

  *Consumers expressed a wish for improvements in product performance on heating, including improved foaming

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oat beverage drinkers prioritize taste when choosing a product⁵

  

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of consumers value a short list of recognizable ingredients in an oat drink⁶

  

What if the answers to consumers’ ideal oat-based barista drink were inside the oats?

The answers to high-quality foam are inside

High-quality foam needs a lot of microfoam and high bubble density. Solubilized protein is a great foaming agent. That’s why we’ve developed an enzymatic biosolution that extracts more protein from oat flour. It also increases its soluble protein levels. The result is the high foam and dense frothiness coffee drinkers love. 

high-quality foam

The answers to longer-lasting foam are inside

Higher foam levels are just the beginning of perfect frothing. Coffee lovers hate when foam collapses before they’ve had a chance to really savor it. So the perfection needs to last. Fortunately, protein also plays a key role in foam stability. That’s why our biosolution helps barista coffees keep their foam for at least ten minutes. 

longer-lasting foam

The answers to the same great taste are inside

When it comes to taste, no change can be the best change. That’s certainly true for many oat drink lovers who choose it because it complements coffee flavor profiles so well. With our biosolution, you get all the benefits of great foaming with no bitterness generation or other significant impact on taste. 

great taste

The answer to shorter, simpler labels are inside

People are increasingly demanding plant-based drinks with fewer ingredients. And they want more recognizable ingredients also. Barista milk alternatives are no exception. Our biosolution is a natural processing aid so it’s not functional in the final product. That makes it the consumer-friendly choice for meeting these market demands.

simpler labels

The answer to easy implementation is inside

Our biosolution is also easy to implement. You don’t need to add any steps or equipment to your existing production process. 

easy implementation

Get great foam and the same great flavor with Vertera® Rise

Whether they’re making a latte, cappuccino, flat white or macchiato, baristas know that frothing is key to perfection. And most consumers love how oat drinks taste in coffee.  
 
Rise to the challenge of great foam and flavor with Vertera® Rise. It gives you high and lasting foam with no impact on taste. And it’s easy to incorporate in your existing process. 

Vertera rise

Your complete toolbox for oat-based drink production

Vertera® Rise is just one of the many biosolutions you’ll find in the Vertera® Oat Toolbox. So whether you’re aiming for a ‘milk-like’ oat drink or you need something sweeter, the toolbox can help. It can also help you increase protein levels in your oat milk alternatives and even simplify your production process. 

Toolbox

Want more answers? Fill out the form and one of our experts will get in touch.

Looking for the answers to better plant-based dairy alternatives?

How can you develop delicious plant-based spreads, drinks and vegurts with great texture and nutritional profiles as well as shorter ingredient lists? The answers to all these questions and more are inside the plants.

Sources:

¹Understanding the Transition towards Plant-Based Dairy: An AI-overview of themes and conversations in the UK, Germany and US. Will & Agency for Novozymes (May – August. 2023)

²Nielsen

³Consumer survey via a third-party market research agency of 779 plant-based milk consumers, Novozymes (2023)

⁴Novozymes and ReD Associates, Global health foods survey (2022)

⁵Source:  NA Consumer survey, via a third-party market research agency of 502 oat milk consumers* across the United States, carefully chosen to include a representative sample of the American population, Novozymes (2023); Consumer survey via a third-party market research agency (Conjointly) of 779 plant-based milk consumers; Novozymes (2023)

⁶NA Consumer survey, via a third-party market research agency of 502 oat milk consumers* across the United States, carefully chosen to include a representative sample of the American population, Novozymes (2023); Consumer survey via a third-party market research agency (Conjointly) of 779 plant-based milk consumers; Novozymes (2023)