Axiom Foods unveils AvenOlait 2.0 oat ingredient

By Mary Ellen Shoup contact

- Last updated on GMT

Photo: Axiom Foods
Photo: Axiom Foods

Related tags: Oat, Dairy alternatives, Axiom Foods

Axiom Foods has introduced its AvenOlait 2.0 oat ingredient, which is claimed to offer manufacturers of dairy alternatives enhanced functionality and nutrient density, facilitating the "next big wave" of oat-based dairy alternatives.

"We hope that dairy alt manufacturers who may be gun-shy having worked with oat-based ingredients will take a second look,"​ said Axiom Foods' director of food technology, Rick Ray, who has worked for big food companies including General Mills and Coca-Cola. 

Lab testing has uncovered functional and nutritional advantages to AvenOlait 2.0 vs oat flour, according to Ray, adding that the first generation of non-dairy oat ingredients was commonly stripped down and for oat-based milks and yogurts to compete with their dairy competitors, a significant amount of nutrients, oils, gums, added sugars and flavors were often formulated back in.

According to Axiom Foods, AvenOlait 2.0 has a similar nutritional profile to whole, uncooked oats, containing many of the essential vitamins and minerals, protein, and fibers. 

"Our innovation and quality teams have seen some surprising lab and functionality test results beyond just an enhanced consumer experience in dairy alts. For example, in addition to testing over 10% more beta glucan in AvenOlait than in oat flour, the maltodextrin levels have taken bread to the next level, between a maillard browning reaction and an unexpected fresh-bakery aroma and taste,"​ said Ray. 


AvenOlait is made from 100% gluten-free oats (even though oats are naturally gluten-free, cross contamination with wheat is still an issue when growing oats and manufacturing oat products), said the company.

"This is where Axiom's US crop sourcing comes in. The supply is steadily increasing as committed US farmers recognize the opportunity and are getting resourceful, including relocating oat and wheat fields at a distance beyond the flying radius of cross-contaminating birds,"​ said Ray. 

He added that Axiom Foods has been inundated with sample requests for its certified-whole grain AvenOlait 2.0 from food and beverage manufacturers who want to participate in the booming and evolving oat-based dairy alternatives category. 

Related news

Related products

show more

Quinoa:  A Sustainable Super-grain

Quinoa: A Sustainable Super-grain

Ardent Mills | 23-Feb-2021 | Case Study

Demand for Quinoa continues to rise as consumers and food manufacturers discover its nutritional benefits and versatility. And with sustainable ingredients...

How to Pick an Inventory Management Solution

How to Pick an Inventory Management Solution

Oracle NetSuite | 10-Feb-2021 | Technical / White Paper

With the right inventory management solution in place, businesses can flex and adapt quickly regardless of market conditions, challenges or changing business...

Remaining relevant in a fragmented dairy market

Remaining relevant in a fragmented dairy market

Cargill | 26-Jan-2021 | Technical / White Paper

As attitudes shift about diet and health, the dairy segment is seeing a significant level of disruption. Expectations are heightened, audiences are fragmented...

Analysis: Localizing Your Supply Chain

Analysis: Localizing Your Supply Chain

Oracle NetSuite | 14-Jan-2021 | Technical / White Paper

The COVID-19 crisis has exposed the lack of visibility many organizations had into their offshore suppliers and manufacturers, leading to a call for greater...

Related suppliers

Follow us


View more