May 20 – Track IV:
The Oat Challenge

Track IV: The Oat Challenge

Oat is very versatile and healthy crop and oat is gaining momentum as a major ingredient for making dairy-free beverages, yoghurts, desserts and other applications. The main areas for an increase of further uptake by food manufactures are related to the consistency of the quality of the crop and harvest, the taste and colour, the functionality, and the sustainability (fewer by-streams). Furthermore, new areas of usages can be explored for oat as well as for new ingredients derived from oat.