The answers to better oat drinks are inside

From ‘like milk’ to great foaming: give consumers what they want.


Give consumers what they want from oat drinks with biosolutions

What do people want from oat drinks? The answers are as varied as your consumers and markets. Some want oat drinks to be ‘milk-like’, or as close to milk as possible. Others want a more cereal taste or creamier texture. Oat beverage drinkers in some regions enjoy a sweeter taste, while others prefer little to no sweetness. But all consumers agree that in milk alternatives for barista coffees, good foaming is a must. And most consumers want oat-based milk with a high protein content and as few ingredients as possible.

Whatever your consumers are asking for, all the answers are inside the oats, waiting to be found. And you can find them with the Vertera® Oat biosolutions toolbox.

The challenges

The non-soy beverages market is booming and oat is one of the fastest-growing segments. But giving consumers everything they want from oat drinks can be a challenge. Turn the challenge into an opportunity with our biosolutions.  

Flavor is top priority for almost 75% of consumers when choosing an oat drink1. But they also care about nutrition and ingredients.

Oat drink
50% Oat drink

of consumers look for better nutrition from oat drinks¹


67% Oat drink

of consumers want to be able to recognize the ingredients in an oat drink¹


51% Oat drink

consumers value a short ingredient list in their oat drink¹


What if all you needed to overcome these challenges was inside?

The answers to higher protein are inside

In dairy alternatives like oat drinks, high protein levels are essential to win over health-conscious consumers. Our enzymes break down large, insoluble oat protein to smaller, more soluble peptides. That means you can get more soluble protein from oats and develop drinks with higher protein levels.


More or less sweet? The answers are inside 

Whatever level of sweetness you’re aiming for, enzymes can help. One of our enzymes delivers a prolonged reaction which leads to maltose formation, creating oat-based drinks with a mildly sweet taste. Another converts maltose into glucose, which is ideal for producing sweeter drinks. With our tailored blends, you can get exactly the sweetness your consumers demand. And you could potentially unlock no/low added sugar claims.

Kids enjoying a sweet and joyful oat drink

The answers to shorter ingredient lists are inside

Our enzyme technologies are natural processing aids. That means they’re not functional in the final products. They’re the consumer friendly-choice to help you meet market demand for less processed oat drinks.

Father buying oat drink with his daughter

Looking for the answers to oat drinks consumers will love?

With our guide to tailoring oat drinks to your consumers’ preferences, you can find the answers inside the oats. Whether you're working with a beverage manufacturer or a dairy company, the guide outlines key questions you need to answer when starting up oat drink production.

oatdrink guide

Looking for the answers to great barista oat drinks?

How can you get high-quality, long-lasting foam, a flavor to complement coffee and shorter, simpler labels? The answers to all these questions and more are inside the oats.

oat coffee

Which enzymes are used for oat drinks

Proteases, amylases and glucoamylases are three enzymes used for oat drink production. They all work by breaking down oats through a process known as hydrolysis. Each enzyme plays a specific role in getting the exact protein and sensory profile your consumers want.

You can develop your ideal oat drink by using different enzymes at different parts of your process, whether you need higher protein, varying sweetness levels or barista-type foaming.

Introducing Vertera® Oat Toolbox

Introducing Vertera® Oat Toolbox

Vertera® Rise
Plant-based beverages & vegurtsProteaseLiquid
  • Tailored for barista plant-based beverage applications
  • Process Simplicity
  • Taste & Texture
  • Available strength
  • Working pH range: 6 - 10
  • Working Temperature Range
  • Quality grade: Food grade
Vertera® Liquify
Plant-based foodsAmylaseLiquid
  • Improved processing characteristics
  • Adjust mouthfeel of beverages
  • Process simplicity
  • Suitable for multiple substrates
  • Available strength (range): 480 KNU-B/g
  • Working pH range: 4.5-7.5
  • Working temperature range (°C): 30-90
Vertera® Mild
Plant-based foodsAmylaseLiquid
  • Mild sweetness generation
  • Tailor your taste profile to regional customer preferences
  • Process simplicity
  • Suitable for multiple substrates
  • Available strength (range): 800 FAU/g
  • Working pH range: 3.5-7
  • Working temperature range (°C): 25-65
Vertera® Sweet
Plant-based foodsAmylaseLiquid
  • Sweetness generation
  • Tailor your taste profile to regional customer preferences
  • Process simplicity
  • Suitable for multiple substrates
  • Available strength (range): 260 AGU/g
  • Working pH range: 3.5-6
  • Working temperature range (°C): 55-80
  • Available strengths (range): 0,8-1,5 AU-N/g
  • Hydrolysis action: Less agressive
  • Generation of peptides or single amino acids: Peptides
  • Debittering: No
  • Savory flavor generation: Yes
  • Working pH range*: 6-9
  • Working temperature range (°C)*: 30-65
Vertera® Enrich
Plant-based foodsProteaseLiquid
  • Increase protein content in beverages
  • Release the potential that exists inside of your raw material
  • Suitable for multiple substrates
  • Available strength : 75000 PROT/g
  • Working pH range: 6 - 7
  • Working temperature range (°C): 50 - 75
  • Quality grade: Food grade

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.


¹Novonesis via Conjointly: Oat beverage consumers insights (2023)