Talk:Oat milk

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Wiki Education Foundation-supported course assignment

This article was the subject of a Wiki Education Foundation-supported course assignment, between 5 September 2018 and 10 December 2018. Further details are available on the course page. Student editor(s): Maxmiley.

Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 01:46, 18 January 2022 (UTC)[reply]

History of first use - Esko book

An IP user has been adding to the lede the Esko book, with content: "Despite these claims, references to oat milk exist at least as early as 1980": see^[1] to support the "discovery" of oat milk in 1980, rather than in 1994 when the Swedish company, Oatly, was founded, as stated by two sources. I have reverted this addition because 1) it's more of a history background source than lede material - which I feel may be warranted to include in the History section; and 2) my primary issue: the Esko book is more of a recipe concept than one of the commercial and international significance that oat milk has become since 2016. Editors can comment to establish consensus, WP:CON. --Zefr (talk) 16:18, 3 November 2019 (UTC)[reply]

References

^ Macrobiotic Cooking for Everyone, page 207. Japan Publications (from Pennsylvania State University). 1980. To make oat milk, for example, ... cook one cup of whole oats with 5 cups of water until very creamy and done. Puree the oats, place them in a cheesecloth sack and squeeze out the milk {{cite book}}: Unknown parameter |authors= ignored (help)

History section needs to be re-written

The first sentence of the History section conflicts with Almond milk, which states that almond milk predates soy milk. — Preceding unsigned comment added by 47.135.145.200 (talk) 15:34, 20 December 2020 (UTC)[reply]

Protein

Many oat milks (in the uk at least) are low protein. Suggest the nutrition section is properly sourced and updated. 94.12.109.43 (talk) 19:02, 5 February 2022 (UTC)[reply]

It is now sourced to a USDA page and updated, although the protein content remains the same. ~Anachronist (talk) 20:55, 5 February 2022 (UTC)[reply]

Update from the above anon user:

Here’s a US oat drink product with lower protein: https://silk.com/plant-based-products/oatmilk/oatmilk/ On the other hand, here’s one that is higher than Oatly: https://elmhurst1925.com/products/milked-oats I guess we just have to be super careful with these ultra processed products! — Preceding unsigned comment added by 94.12.109.43 (talk) 00:10, 6 February 2022 (UTC)[reply]

It's all about ingredients the manufacturer chooses for individual products, likely emphasizing more of the milk-like experience (oat taste, mouthfeel, color) vs. protein content or other nutrients, such as the Original Silk Oatmilk here, devoid of protein. All of the micronutrients shown on the panel are purposefully added during manufacturing (i.e., not derived from oats). None of the other ingredients shown is a source of protein, and so no protein is shown on the nutrition facts label. Keep in mind that oat milk is mainly filtered water and "oat concentrate" (probably 95+% water) which is used for oat color-flavor-texture. Silk has a "protein-enhanced" version fortified with pea protein (10 g protein or 14% DV; not an oat milk), which one can assume was manufactured specifically to satisfy consumers wanting a high-protein plant beverage. Zefr (talk) 00:41, 6 February 2022 (UTC)[reply]

[1] Macrobiotic Cooking for Everyone, page 207. Japan Publications (from Pennsylvania State University). 1980. To make oat milk, for example, ... cook one cup of whole oats with 5 cups of water until very creamy and done. Puree the oats, place them in a cheesecloth sack and squeeze out the milk {{cite book}}: Unknown parameter |authors= ignored (help)

[1]