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'''Oat milk''' is a type of [[plant milk]] derived from whole [[oat]] (''Avena spp.'') grains<ref name=":0">Deswal, A., Deora, N. S., & Mishra, H. N. (2014). Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology. ''Food and Bioprocess Technology,7'', 610-618. doi:10.1007/s11947-013-1144-2</ref> by soaking the plant material to extract its nutrients.<ref name=":1">Outi Elina Mäkinen, Viivi Wanhalinna, Emanuele Zannini & Elke Karin Arendt (2016) Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products, ''Critical Reviews in Food Science and Nutrition'', 56:3, 339-349, DOI: 10.1080/10408398.2012.761950</ref> Oat milk naturally has a creamy texture and a characteristically oatmeal-like flavor, though it is sold commercially in various flavor-varieties such as sweetened, unsweetened, vanilla, or chocolate.<ref name=":2">Önning, G., Wallmark, A., Persson, M., Åkesson, B., Elmståhl, S., & Öste, R. (1999). Consumption of Oat Milk for 5 Weeks Lowers Serum Cholesterol and LDL Cholesterol in Free-Living Men with Moderate Hypercholesterolemia. ''Annals of Nutrition and Metabolism,43''(5), 301-309. doi:10.1159/000012798</ref> Unlike other plant milks, whose origins date as early as the 13th century,<ref name=":3">Shurtleff, W., & Aoyagi, A. (2013). ''History of Soymilk and Other Non-Dairy Milks (1226 to 2013): Extensively Annotated Bibliography and Sourcebook''. Retrieved from <nowiki>http://www.soyinfocenter.com/pdf/166/Milk.pdf</nowiki></ref> oat milk is a modern creation. Oat milk was first developed by the Swedish scientist Rickard Oste in the early 1990s and has since become internationally popular.<ref name=":4">Hitchens, A. (2018, August 6). Hey, Where's My Oat Milk? ''The New Yorker''. Retrieved December 10, 2018, from <nowiki>https://www.newyorker.com/magazine/2018/08/06/hey-wheres-my-oat-milk</nowiki></ref> [[Oat|Oats]] contain high amounts of functional protein, dietary fiber ([[Beta-glucan|β-glucan]]), and [[Unsaturated fat|unsaturated fatty acids]] which make oat milk a significant source of nutrients,<ref name=":0" /> though uncertainty surrounds its practical use as a dairy milk substitute.<ref name=":1" /> Regardless, oat milk is often consumed to replace dairy milk in [[Veganism|vegan diets]], or in the cases of medical conditions where dairy is incompatible, e.g., [[lactose intolerance]] or a cow's milk allergy (CMA).<ref name=":1" />
⚫
#REDIRECT [[Plant milk]]

== History ==
[[Soy milk]] predates all other alternative milks both as a cultural and commercial product.<ref name=":3" /> Within the past hundred years, soy milk made its way from Asia to European and American grocery stores, initially as a dairy substitute due to lactose intolerance.<ref name=":1" /> The increase in consumption of soy milk since its global distribution has created a market for plant-based, non-dairy milks like oat milk.<ref name=":0" />

[[Oat|Oats]] were traditionally grown as a minor cereal crop for animal feed, but have more recently been utilized in the production of [[Functional food|functional foods]] due to their high nutrient density and known beneficial health effects.<ref name=":0" /> The first example of an oat-based plant beverage was seen in the early 1990s when Rickard Oste developed oat milk.<ref name=":4" /> Oste was working as a food scientist at [[Lund University]] in [[Lund|Lund, Sweden]], researching lactose intolerance and [[sustainable food systems]] when he invented the drink.<ref name=":4" /> Soon after, Oste founded Oatly, the first commercial manufacturer of oat milk.<ref>Why oat milk is set to be the new big craze. (2018, March 20). ''Echo'' [Basildon, England]. Retrieved from <nowiki>http://link.galegroup.com/apps/doc/A531628094/STND?u=umuser&sid=STND&xid=e58dcdff</nowiki></ref> Along with other dairy-alternative [[Plant milk|plant milks]], the demand for oat milk has partially grown due to an increased awareness of inhumane animal treatment in industrialized [[Dairy farming|dairy productions]].<ref name=":5">Research, T. (2018). ''Dairy Alternatives Market Rises at 13.8%; Thrust on Product Development Bodes Well for Growth - TMR. Prnewswire.com.'' Retrieved 10 December 2018, from <nowiki>https://www.prnewswire.com/news-releases/dairy-alternatives-market-rises-at-13-8-thrust-on-product-development-bodes-well-for-growth-tmr-849340695.html</nowiki></ref> As the demand for [[milk]] and other [[Dairy product|dairy products]] increased in the recent past, cattle owners used new methods to increase production efficiency, often inducing stress on the animals; as more consumers learned of these methods, they started to turn to alternatives like oat milk.<ref name=":5" />

=== Market Expansion ===
The pioneer in commercial oat milk, Oatly, now has its products in over 2,200 coffee shops and 1,000 grocery stores across the United States, but is not the only prominent oat milk producer.<ref>Mallenbaum, C. (2018, August 10). Why oat milk is the new 'it' milk alternative (sorry, soy and almond). ''USA TODAY''. Retrieved December 10, 2018, from <nowiki>https://www.usatoday.com/story/life/2018/08/10/oat-milk-so-hot-right-now-and-edging-out-soy-milk-almond-milk/928717002/</nowiki></ref> Oat milk can be found under brand names Oatly (Sweden), Pureharvest (Australia), [[Alpro]] (UK), Bioavena (Italy), Simpli (Finland), [[Vitasoy]] (Hong Kong), and Pacific (USA), among others.<ref name=":6">Sethi, S., Tyagi, S. K., & Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: A review. ''Journal of Food Science and Technology,53''(9), 3408-3423. doi:10.1007/s13197-016-2328-3</ref> Oat milk's rise in popularity can be characterized by the decision of [[PepsiCo]] (a company ranked #102 on Forbes' 2018 Global 2000 List of the World's Largest Public Companies) to develop an oat drink of its own, "Quaker Oat Beverage," under the [[Quaker Oats Company|Quaker Oats]] brand in January, 2019.<ref>Creswell, J. (2018, October 20). Quaker Foods Makes A Big Bet On A Trendy Milk Alternative, Oat Milk. ''New York Times'', p. (L). Retrieved from <nowiki>http://bi.galegroup.com/global/article/GALE%7CA558888982?u=umuser&sid=summon</nowiki></ref> The large market expansion was officially recognized by the United Kingdom in March of 2017 when "non-dairy milk drinks" were added to the [[Office for National Statistics]]' inflation basket for the first time.<ref>''Non-dairy milk, gin and cycle helmets added to the inflation basket - Office for National Statistics. (2018). Ons.gov.uk.'' Retrieved 10 December 2018, from <nowiki>https://www.ons.gov.uk/news/news/nondairymilkginandcyclehelmetsaddedtotheinflationbasket</nowiki></ref>

Transparency Market Research reported in December, 2018 that the dairy alternatives market has been rising at a [[compound annual growth rate]] (CAGR) of 13.8% from 2016 to 2024, leading to over a 300% increase in market worth over the same time period.<ref name=":7">Research, T. (2018). ''Dairy Alternatives Market Rises at 13.8%; Thrust on Product Development Bodes Well for Growth - TMR. Prnewswire.com.'' Retrieved 10 December 2018, from <nowiki>https://www.prnewswire.com/news-releases/dairy-alternatives-market-rises-at-13-8-thrust-on-product-development-bodes-well-for-growth-tmr-849340695.html</nowiki></ref> Both beverages and food are incorporated in this report, though beverages account for a majority of the market value,<ref name=":7" /> and oat milk shows signs of following this trend. There have been numerous occasions of oat milk shortage from unprecedented demand in Europe and North America, highlighting an excess of consumer demand.<ref>Bennett, G. (2018, Nov 15). Oat milk shortage turns vegans sour scot region]. ''The Times'' Retrieved from <nowiki>http://proxy.lib.umich.edu/login?url=https://search.proquest.com/docview/2133346372?accountid=14667</nowiki></ref>

== Production ==
The production of oat milk follows a similar process among most plant milks.<ref name=":1" /> Cereal grains like oats are indigestible when unprocessed due to their hard, outer hull, so processing is necessary to create a product with nutrients which are [[Bioavailability|bioavailable]].<ref>Decker, E. A., Rose, D. J., & Stewart, D. (2014). Processing of oats and the impact of processing operations on nutrition and health benefits. ''British Journal of Nutrition,112'', S58-S64. doi:10.1017/s000711451400227x</ref> The procedure starts by grinding, or '''milling''', oats to break apart their outer hull.<ref name=":2" /> '''Soaking''' and subsequently '''extracting''' nutrients from the oats have the most direct implications on the final milk product. Increasing the yield in this step may be assisted by chemical catalysts, enzymes, or an increase in temperature, all in order to remove nutrient molecules from the solid byproduct and incorporate them into the liquid.<ref name=":1" /> Chemical catalysts increase the pH of the mixture, enzymatic catalysts induce partial hydrolysis of proteins and [[Polysaccharide|polysaccharides]], and higher temperatures increase reaction rates.<ref name=":1" /> '''Separating''' the liquid from the solid byproduct is a simple step achieved through filtration, decanting, or centrifugation.<ref name=":1" /> Once the liquid product is isolated, adding other ingredients, such as fortifying vitamins and minerals, or sweeteners, flavorings, salts, oils, etc. '''formulates''' the final product.<ref name=":1" /> Oat milk is naturally lower in calcium, iron, and vitamin A than dairy milk, so the addition of these nutrients is necessary in order for the product to be a viable dairy milk substitute.<ref name=":1" /> '''Homogenization''' and heat-treatments such as '''pasteurization''' or '''ultra-high temperature''' (UHT) treatments are used to extend the shelf life of oat milk.<ref name=":1" />

=== Challenges to Oat Milk Processing ===
Because oat milk is produced by the disintegration of plant materials, the resulting particle sizes are not as uniform as bovine milk.<ref name=":8">Mäkinen, O. E., Uniacke-Lowe, T., O’Mahony, J. A., & Arendt, E. K. (2015). Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk. ''Food Chemistry,168'', 630-638. doi:10.1016/j.foodchem.2014.07.036</ref> This variation in particle size is due to the vastly different lipid and protein molecules.<ref name=":1" /> Decreasing particle size, improving particle solubility, or using hydrocolloids and emulsifiers are common ways to improve product quality via homogenization.<ref name=":1" /><ref name=":8" />

Another problem posed by the natural composition of oats is their high starch content. The starch content of oats (50-60%) proves challenging during UHT treatments because of starch's relatively low gelatinization temperature.<ref name=":0" /><ref name=":6" /> To overcome this, producers utilize an enzymatic hydrolysis of starch by alpha- and beta-amylase, producing maltodextrins which gelatinize at higher, more suitable temperatures.<ref name=":0" /><ref name=":2" /><ref name=":6" />

Adding ingredients as fortifying nutrients is also a difficult procedure. The nutrients must be bioavailable and stable in the final product, otherwise the quality or effectiveness of the product may be insufficient.<ref name=":1" /> Research in this field is often funded to discover procedures which successfully incorporate bioavailable nutrients into oat and other plant-based milks.<ref name=":6" />

== Uses ==
Oat milk is highly applicable to diets of individuals who suffer from lactose intolerance (LI), cow's milk allergiy (CMA), celiac disease (CD), irritable bowel syndrome (IBS), radioiodine cancer treatment, eczema, inflammatory bowel disease (IBD), and possibly other conditions which react poorly to dairy.<ref name=":1" /><ref>Arendt, E., & Zannini, E. (2013). Cereal grains for the food and beverage industries : cereal grains for the food and beverage industries. Retrieved from <nowiki>http://ebookcentral.proquest.co</nowiki></ref><ref name=":9">El-Salhy, M., Gundersen, D., & Hatlebakk, J. G. (2012). Irritable bowel syndrome: diagnosis, pathogenesis and treatment options. Retrieved from <nowiki>http://ebookcentral.proquest.com</nowiki></ref><ref>Watson, R. R. (2009). Comprehensive handbook of iodine : nutritional, biochemical, pathological, and therapeutic aspects. Retrieved from <nowiki>http://ebookcentral.proquest.com</nowiki> </ref><ref>Fischer, K., In Hilderley, B., & In Sumeraj, S. (2013). The eczema diet: Discover how to stop & prevent the itch of eczema through diet & nutrition. Retrieved from <nowiki>http://ebookcentral.proquest.com</nowiki></ref><ref name=":10">Olendzki ''et al''.: An anti-inflammatory diet as treatment for inflammatory bowel disease: a case series report . ''Nutrition Journal'' 2014 13:5.</ref> The worldwide prevalence of lactose intolerance is 75%, and while not all individuals affected by LI may be possible customers in an oat milk market, the vast pervasiveness provides a strong future outlook.<ref name=":1" /> Oat milk is a recommended dairy milk substitute for individuals who suffer from IBS and IBD as part of the Anti-Inflammatory Diet (AID), thus IBS and IBD patients report a much higher intake of oat milk than other demographics.<ref name=":9" /><ref name=":10" />

Use of oat milk in one's diet can also be a lifestyle choice independent of medical dietary restrictions. Consumers will opt to buy oat milk for its more environmentally sustainable footprint than dairy milk, or in protest of the inhumane treatment of animals in dairy productions.<ref name=":1" />

Multiple studies have found that oat milk is also viable substitute for dairy milk in producing fermented milk products such as yogurts, kefir, prebiotics, and probiotics while retaining its characteristic nutrient content.<ref>Dinkçi, N., Kesenkas, H., Korel, F., & Kinik, O. (2015). An innovative approach: Cow/oat milk based kefir. ''Mljekarstvo,65''(3), 177-186. doi:10.15567/mljekarstvo.2015.0304</ref><ref>Bernat, N., Cháfer, M., González-Martínez, C., Rodríguez-García, J., & Chiralt, A. (2014). Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms. ''Food Science and Technology International,21''(2), 145-157. doi:10.1177/1082013213518936</ref><ref>Mårtensson, O., Andersson, C., Andersson, K., Öste, R., & Holst, O. (2001). Formulation of an oat-based fermented product and its comparison with yoghurt. ''Journal of the Science of Food and Agriculture,81''(14), 1314-1321. doi:10.1002/jsfa.947</ref><ref>Mårtensson, O., Öste, R., & Holst, O. (2000). Lactic Acid Bacteria in an Oat-based Non-dairy Milk Substitute: Fermentation Characteristics and Exopolysaccharide Formation. ''LWT - Food Science and Technology,33''(8), 525-530. doi:10.1006/fstl.2000.0718</ref>

== Nutrition ==
<br />

=== Nutrient Content ===
<br />

==== Effects of Processing on Nutrient Content ====
<br />

=== Compared to Other Milks ===
<br />

== Consumer Preference ==
<br />

== Environmental Impact ==
<br />

== See Also ==
<br />

== References ==
<br />
⚫
[[Category:Plant milk]]
__FORCETOC__

Revision as of 19:11, 10 December 2018

Oat milk is a type of plant milk derived from whole oat (Avena spp.) grains[1] by soaking the plant material to extract its nutrients.[2] Oat milk naturally has a creamy texture and a characteristically oatmeal-like flavor, though it is sold commercially in various flavor-varieties such as sweetened, unsweetened, vanilla, or chocolate.[3] Unlike other plant milks, whose origins date as early as the 13th century,[4] oat milk is a modern creation. Oat milk was first developed by the Swedish scientist Rickard Oste in the early 1990s and has since become internationally popular.[5] Oats contain high amounts of functional protein, dietary fiber (β-glucan), and unsaturated fatty acids which make oat milk a significant source of nutrients,[1] though uncertainty surrounds its practical use as a dairy milk substitute.[2] Regardless, oat milk is often consumed to replace dairy milk in vegan diets, or in the cases of medical conditions where dairy is incompatible, e.g., lactose intolerance or a cow's milk allergy (CMA).[2]

History

Soy milk predates all other alternative milks both as a cultural and commercial product.[4] Within the past hundred years, soy milk made its way from Asia to European and American grocery stores, initially as a dairy substitute due to lactose intolerance.[2] The increase in consumption of soy milk since its global distribution has created a market for plant-based, non-dairy milks like oat milk.[1]

Oats were traditionally grown as a minor cereal crop for animal feed, but have more recently been utilized in the production of functional foods due to their high nutrient density and known beneficial health effects.[1] The first example of an oat-based plant beverage was seen in the early 1990s when Rickard Oste developed oat milk.[5] Oste was working as a food scientist at Lund University in Lund, Sweden, researching lactose intolerance and sustainable food systems when he invented the drink.[5] Soon after, Oste founded Oatly, the first commercial manufacturer of oat milk.[6] Along with other dairy-alternative plant milks, the demand for oat milk has partially grown due to an increased awareness of inhumane animal treatment in industrialized dairy productions.[7] As the demand for milk and other dairy products increased in the recent past, cattle owners used new methods to increase production efficiency, often inducing stress on the animals; as more consumers learned of these methods, they started to turn to alternatives like oat milk.[7]

Market Expansion

The pioneer in commercial oat milk, Oatly, now has its products in over 2,200 coffee shops and 1,000 grocery stores across the United States, but is not the only prominent oat milk producer.[8] Oat milk can be found under brand names Oatly (Sweden), Pureharvest (Australia), Alpro (UK), Bioavena (Italy), Simpli (Finland), Vitasoy (Hong Kong), and Pacific (USA), among others.[9] Oat milk's rise in popularity can be characterized by the decision of PepsiCo (a company ranked #102 on Forbes' 2018 Global 2000 List of the World's Largest Public Companies) to develop an oat drink of its own, "Quaker Oat Beverage," under the Quaker Oats brand in January, 2019.[10] The large market expansion was officially recognized by the United Kingdom in March of 2017 when "non-dairy milk drinks" were added to the Office for National Statistics' inflation basket for the first time.[11]

Transparency Market Research reported in December, 2018 that the dairy alternatives market has been rising at a compound annual growth rate (CAGR) of 13.8% from 2016 to 2024, leading to over a 300% increase in market worth over the same time period.[12] Both beverages and food are incorporated in this report, though beverages account for a majority of the market value,[12] and oat milk shows signs of following this trend. There have been numerous occasions of oat milk shortage from unprecedented demand in Europe and North America, highlighting an excess of consumer demand.[13]

Production

The production of oat milk follows a similar process among most plant milks.[2] Cereal grains like oats are indigestible when unprocessed due to their hard, outer hull, so processing is necessary to create a product with nutrients which are bioavailable.[14] The procedure starts by grinding, or milling, oats to break apart their outer hull.[3] Soaking and subsequently extracting nutrients from the oats have the most direct implications on the final milk product. Increasing the yield in this step may be assisted by chemical catalysts, enzymes, or an increase in temperature, all in order to remove nutrient molecules from the solid byproduct and incorporate them into the liquid.[2] Chemical catalysts increase the pH of the mixture, enzymatic catalysts induce partial hydrolysis of proteins and polysaccharides, and higher temperatures increase reaction rates.[2] Separating the liquid from the solid byproduct is a simple step achieved through filtration, decanting, or centrifugation.[2] Once the liquid product is isolated, adding other ingredients, such as fortifying vitamins and minerals, or sweeteners, flavorings, salts, oils, etc. formulates the final product.[2] Oat milk is naturally lower in calcium, iron, and vitamin A than dairy milk, so the addition of these nutrients is necessary in order for the product to be a viable dairy milk substitute.[2] Homogenization and heat-treatments such as pasteurization or ultra-high temperature (UHT) treatments are used to extend the shelf life of oat milk.[2]

Challenges to Oat Milk Processing

Because oat milk is produced by the disintegration of plant materials, the resulting particle sizes are not as uniform as bovine milk.[15] This variation in particle size is due to the vastly different lipid and protein molecules.[2] Decreasing particle size, improving particle solubility, or using hydrocolloids and emulsifiers are common ways to improve product quality via homogenization.[2][15]

Another problem posed by the natural composition of oats is their high starch content. The starch content of oats (50-60%) proves challenging during UHT treatments because of starch's relatively low gelatinization temperature.[1][9] To overcome this, producers utilize an enzymatic hydrolysis of starch by alpha- and beta-amylase, producing maltodextrins which gelatinize at higher, more suitable temperatures.[1][3][9]

Adding ingredients as fortifying nutrients is also a difficult procedure. The nutrients must be bioavailable and stable in the final product, otherwise the quality or effectiveness of the product may be insufficient.[2] Research in this field is often funded to discover procedures which successfully incorporate bioavailable nutrients into oat and other plant-based milks.[9]

Uses

Oat milk is highly applicable to diets of individuals who suffer from lactose intolerance (LI), cow's milk allergiy (CMA), celiac disease (CD), irritable bowel syndrome (IBS), radioiodine cancer treatment, eczema, inflammatory bowel disease (IBD), and possibly other conditions which react poorly to dairy.[2][16][17][18][19][20] The worldwide prevalence of lactose intolerance is 75%, and while not all individuals affected by LI may be possible customers in an oat milk market, the vast pervasiveness provides a strong future outlook.[2] Oat milk is a recommended dairy milk substitute for individuals who suffer from IBS and IBD as part of the Anti-Inflammatory Diet (AID), thus IBS and IBD patients report a much higher intake of oat milk than other demographics.[17][20]

Use of oat milk in one's diet can also be a lifestyle choice independent of medical dietary restrictions. Consumers will opt to buy oat milk for its more environmentally sustainable footprint than dairy milk, or in protest of the inhumane treatment of animals in dairy productions.[2]

Multiple studies have found that oat milk is also viable substitute for dairy milk in producing fermented milk products such as yogurts, kefir, prebiotics, and probiotics while retaining its characteristic nutrient content.[21][22][23][24]

Nutrition


Nutrient Content


Effects of Processing on Nutrient Content


Compared to Other Milks


Consumer Preference


Environmental Impact


See Also


References


  1. ^ a b c d e f Deswal, A., Deora, N. S., & Mishra, H. N. (2014). Optimization of Enzymatic Production Process of Oat Milk Using Response Surface Methodology. Food and Bioprocess Technology,7, 610-618. doi:10.1007/s11947-013-1144-2
  2. ^ a b c d e f g h i j k l m n o p q Outi Elina Mäkinen, Viivi Wanhalinna, Emanuele Zannini & Elke Karin Arendt (2016) Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products, Critical Reviews in Food Science and Nutrition, 56:3, 339-349, DOI: 10.1080/10408398.2012.761950
  3. ^ a b c Önning, G., Wallmark, A., Persson, M., Åkesson, B., Elmståhl, S., & Öste, R. (1999). Consumption of Oat Milk for 5 Weeks Lowers Serum Cholesterol and LDL Cholesterol in Free-Living Men with Moderate Hypercholesterolemia. Annals of Nutrition and Metabolism,43(5), 301-309. doi:10.1159/000012798
  4. ^ a b Shurtleff, W., & Aoyagi, A. (2013). History of Soymilk and Other Non-Dairy Milks (1226 to 2013): Extensively Annotated Bibliography and Sourcebook. Retrieved from http://www.soyinfocenter.com/pdf/166/Milk.pdf
  5. ^ a b c Hitchens, A. (2018, August 6). Hey, Where's My Oat Milk? The New Yorker. Retrieved December 10, 2018, from https://www.newyorker.com/magazine/2018/08/06/hey-wheres-my-oat-milk
  6. ^ Why oat milk is set to be the new big craze. (2018, March 20). Echo [Basildon, England]. Retrieved from http://link.galegroup.com/apps/doc/A531628094/STND?u=umuser&sid=STND&xid=e58dcdff
  7. ^ a b Research, T. (2018). Dairy Alternatives Market Rises at 13.8%; Thrust on Product Development Bodes Well for Growth - TMR. Prnewswire.com. Retrieved 10 December 2018, from https://www.prnewswire.com/news-releases/dairy-alternatives-market-rises-at-13-8-thrust-on-product-development-bodes-well-for-growth-tmr-849340695.html
  8. ^ Mallenbaum, C. (2018, August 10). Why oat milk is the new 'it' milk alternative (sorry, soy and almond). USA TODAY. Retrieved December 10, 2018, from https://www.usatoday.com/story/life/2018/08/10/oat-milk-so-hot-right-now-and-edging-out-soy-milk-almond-milk/928717002/
  9. ^ a b c d Sethi, S., Tyagi, S. K., & Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: A review. Journal of Food Science and Technology,53(9), 3408-3423. doi:10.1007/s13197-016-2328-3
  10. ^ Creswell, J. (2018, October 20). Quaker Foods Makes A Big Bet On A Trendy Milk Alternative, Oat Milk. New York Times, p. (L). Retrieved from http://bi.galegroup.com/global/article/GALE%7CA558888982?u=umuser&sid=summon
  11. ^ Non-dairy milk, gin and cycle helmets added to the inflation basket - Office for National Statistics. (2018). Ons.gov.uk. Retrieved 10 December 2018, from https://www.ons.gov.uk/news/news/nondairymilkginandcyclehelmetsaddedtotheinflationbasket
  12. ^ a b Research, T. (2018). Dairy Alternatives Market Rises at 13.8%; Thrust on Product Development Bodes Well for Growth - TMR. Prnewswire.com. Retrieved 10 December 2018, from https://www.prnewswire.com/news-releases/dairy-alternatives-market-rises-at-13-8-thrust-on-product-development-bodes-well-for-growth-tmr-849340695.html
  13. ^ Bennett, G. (2018, Nov 15). Oat milk shortage turns vegans sour scot region]. The Times Retrieved from http://proxy.lib.umich.edu/login?url=https://search.proquest.com/docview/2133346372?accountid=14667
  14. ^ Decker, E. A., Rose, D. J., & Stewart, D. (2014). Processing of oats and the impact of processing operations on nutrition and health benefits. British Journal of Nutrition,112, S58-S64. doi:10.1017/s000711451400227x
  15. ^ a b Mäkinen, O. E., Uniacke-Lowe, T., O’Mahony, J. A., & Arendt, E. K. (2015). Physicochemical and acid gelation properties of commercial UHT-treated plant-based milk substitutes and lactose free bovine milk. Food Chemistry,168, 630-638. doi:10.1016/j.foodchem.2014.07.036
  16. ^ Arendt, E., & Zannini, E. (2013). Cereal grains for the food and beverage industries : cereal grains for the food and beverage industries. Retrieved from http://ebookcentral.proquest.co
  17. ^ a b El-Salhy, M., Gundersen, D., & Hatlebakk, J. G. (2012). Irritable bowel syndrome: diagnosis, pathogenesis and treatment options. Retrieved from http://ebookcentral.proquest.com
  18. ^ Watson, R. R. (2009). Comprehensive handbook of iodine : nutritional, biochemical, pathological, and therapeutic aspects. Retrieved from http://ebookcentral.proquest.com
  19. ^ Fischer, K., In Hilderley, B., & In Sumeraj, S. (2013). The eczema diet: Discover how to stop & prevent the itch of eczema through diet & nutrition. Retrieved from http://ebookcentral.proquest.com
  20. ^ a b Olendzki et al.: An anti-inflammatory diet as treatment for inflammatory bowel disease: a case series report . Nutrition Journal 2014 13:5.
  21. ^ Dinkçi, N., Kesenkas, H., Korel, F., & Kinik, O. (2015). An innovative approach: Cow/oat milk based kefir. Mljekarstvo,65(3), 177-186. doi:10.15567/mljekarstvo.2015.0304
  22. ^ Bernat, N., Cháfer, M., González-Martínez, C., Rodríguez-García, J., & Chiralt, A. (2014). Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms. Food Science and Technology International,21(2), 145-157. doi:10.1177/1082013213518936
  23. ^ Mårtensson, O., Andersson, C., Andersson, K., Öste, R., & Holst, O. (2001). Formulation of an oat-based fermented product and its comparison with yoghurt. Journal of the Science of Food and Agriculture,81(14), 1314-1321. doi:10.1002/jsfa.947
  24. ^ Mårtensson, O., Öste, R., & Holst, O. (2000). Lactic Acid Bacteria in an Oat-based Non-dairy Milk Substitute: Fermentation Characteristics and Exopolysaccharide Formation. LWT - Food Science and Technology,33(8), 525-530. doi:10.1006/fstl.2000.0718
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