Smooth, Sweet and Functional: Optimising Oat-based Beverages with Enzymes
Published
30 September 2025
As demand for oat milk continues to rise, so does the need for clean-label, high-performance products that meet consumer expectations for texture, flavour, and nutrition. But working with oats isn’t always straightforward - high starch and fibre content can cause processing challenges, off-textures, and variable sweetness.
At Biocatalysts, we’ve developed targeted enzyme solutions to help manufacturers overcome these challenges and design oat drinks that perform, from production to pour.
In this technical document, you’ll learn how enzymes can help:
- Tailor sugar profiles for low-glucose or naturally sweet formulations
- Control viscosity to create light or creamy textures, without added thickeners
- Improve processability, filterability, and batch consistency
- Meet consumer expectations for clean labels and sensory quality
