As numbers suggest, there has been an increase in\u00a0food and beverage launches from 2017 to 2021 with plant-based\/vegan positioning and oats<\/strong>\u00a0as an ingredient:<\/p>\n OATS AND THEIR HEALTH BENEFITS<\/b><\/p>\n Oat\u00a0(Avena Sativa L)<\/em>\u00a0is one of the\u00a0oldest crops known to human civilization.\u00a0<\/strong>It is considered unique among all cereal crops because it possesses\u00a0excellent nutritional content<\/strong>, a\u00a0delicate nutty flavor<\/strong>, and a\u00a0smooth texture<\/strong>. A\u00a0whole-grain oat<\/u>\u00a0contains:<\/p>\n – 9-11% fiber:<\/strong>\u00a0Half of it is nutritionally valuable \u03b2-glucan fiber. Oat beta-glucan<\/strong>, one of the major components, is considered the\u00a0primary active component\u00a0<\/u>in oats with various functional and nutritional properties, four of which are\u00a0claims authorized in the EU<\/strong>\u00a0according to\u00a0<\/strong>Regulation (EC) No 1924\/2006:<\/strong><\/p>\n – 1st claim:<\/u>\u00a0Beta-glucans contribute to the maintenance of normal blood cholesterol levels:\u00a0Art. 13(1). Apart from heart health, diabetes type II, cholesterol levels, and digestive health, oat is known to contribute to also in: COMMON APPLICATIONS OF OATS<\/b> Oat-based breakfast cereals<\/strong>,\u00a0muesli mixes<\/strong>, and\u00a0energy bars<\/strong>\u00a0are the top application of oats. Secondly, there has been a steady increase of\u00a0oat dairy alternative drinks\u00a0<\/strong>(by more than 115% of annual average growth between 2018 and 2020) to the extent that it has surpassed soy as the favorite plant protein.<\/p>\n Almond and oat\u00a0<\/u>are considered\u00a0healthier alternatives<\/strong>\u00a0to regular dairy, whereas\u00a0soy-based and rice-based dairy alternatives<\/u>\u00a0are considered\u00a0less healthy<\/strong>\u00a0by 10% of the consumers globally.<\/p>\n EXPLORING OTHER CATEGORIES: Chocolates and cheese-non-diary are picking up pace<\/b><\/p>\n Naked oats hold particular promise for a variety of functional food products, such as: Not only for their\u00a0nutritional characteristics\u00a0<\/strong>but also their water\u00a0absorption capacity, texture,\u00a0<\/strong>and\u00a0appearance<\/strong>. For example, replacing some of the fats in cheeses with glucans makes it possible to obtain a softer structure with a lower melting point and good organoleptic characteristics. In addition, due to its ability to mimic the properties of fats, oat fiber is one of the most effective substitutes for lean meat products, such as beef patties and sausages.<\/p>\n Next to alternative dairy drinks, oats are increasingly featured in\u00a0chocolate<\/strong>,\u00a0non-dairy cheese<\/strong>,\u00a0drinking yogurts<\/strong>,\u00a0fermented beverages<\/strong>, and\u00a0non-dairy ice cream & frozen yogurt<\/strong>:<\/p>\n OUR PROPOSALS: Special ingredients<\/b><\/p>\n From Disproquima, together with Fazer mills, we offer you the\u00a0highest quality Nordic oat:<\/strong><\/p>\n Oat \u03b2-Glucan<\/b> Oat protein<\/b> Rye fiber \u00ae<\/b> Whole Grain Oat Powder Fine (O 2000 FP)<\/b> WHAT\u2019S NEXT?<\/b><\/p>\n As more people look for tasty, healthy, and suitable products for the environment, ingredients such as oats will likely become an essential part for food and beverage companies to show that they are serious about incorporating such values into their products.<\/p>\n REFERENCES:<\/b><\/p>\n –\u00a0Regulation (EC) No 1924\/2006 of the European Parliament and of the council of 20 December 2006 on nutrition and health claims made on foods\u00a0<\/b>(2007).\u00a0OJ L 12, 18.1.2007, p. 3\u201318. Available on:\u00a0<\/em>https:\/\/eur-lex.europa.eu\/legal content\/EN\/TXT\/PDF\/?uri=CELEX:32006R1924&from=DE<\/a> CLAIMING HEALTH IN FOOD PRODUCTS Functional food products\u00a0are gaining more and\u00a0more popularity\u00a0in the current healthy food market. As people discover the added\u00a0benefits of plant-based foods\u00a0and aim to be\u00a0more environmentally conscious, companies are putting more effort into including healthy ingredients in their food and beverage products. In this regard,\u00a0oat\u00a0has received\u00a0increased attention\u00a0from scientific researchers and industries. As […]<\/p>\n","protected":false},"author":1,"featured_media":544,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"class_list":["post-520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-ingredients"],"acf":[],"yoast_head":"\n![\"\"](\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/1262cb371.png\")
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\n– 15% protein
\n– 6-8% fat<\/p>\n
\n– 2nd claim:<\/u>\u00a0<\/strong>Consumption of beta-glucans from oats or barley as part of a meal reduces the blood glucose rise after that meal: Art. 13(1).
\n– 3rd claim:<\/u>\u00a0Oat beta-glucan has been shown to lower\/reduce blood cholesterol. High cholesterol is a risk factor in the development of coronary heart disease: Art. 14(1)(a).
\n– 4th claim:<\/u>\u00a0Oat grain fiber contributes to increased fecal bulk: Art. 13(1).<\/p>\n
\n–\u00a0<\/strong>Reduction of body weight and body fat by suppressing appetite, increasing satiety, and reducing energy intake.
\n– Decrease of celiac disease symptoms such as gastrointestinal signs.
\n– Decrease of cancer cell viability.
\n–\u00a0<\/strong>Immunomodulation activity by inducing the production of immunoglobulins.
\n– Antioxidant activity and reduction of inflammation.<\/p>\n
\n![\"\"](\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/54366edc1.png\")
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\n– Sport nutrition
\n– Non-diary ice creams, cheese & yogurts
\n– Non-diary drinks, smoothies, and coffees
\n– Bakery products (muffins, cakes, bread\u2026)
\n– Chocolates
\n– Pasta
\n– Meat products
\n– Soups and sauces<\/p>\n![\"\"](\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/7f1ac7ba1.png\")
<\/p>\n
\n– High in \u03b2-glucan, protein, and dietary fiber.
\n– 10% – 20% concentrates with different particle sizes for varying applications.
\n– Neutral taste and natural color.<\/p>\n
\n– Naturally balances amino acid profile.
\n– Suitable for dairy-free and vegan diets.
\n– Mixable and smaller particles ideal for beverages.
\n– Low oil concentration enables a more extended product shelf life.<\/p>\n
\n– A specially balanced combination of water-soluble and insoluble fibers.
\n– It is extracted from the rye kernel by using dry methods.
\n– It can be added to a wide range of products to achieve fiber and nutritional value without compromising taste.
\n– It has health claims approved by the EFSA.<\/p>\n
\nA natural product that includes versatile carbohydrates, proteins, fiber, and unsaturated fats. It has an ideal particle size that minimizes sedimentation in liquid-type solutions.<\/p>\n![\"\"](\"https:\/\/disproquima.com\/wp-content\/uploads\/2024\/01\/743d5ee01.png\")
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\n– Paudel D., Dhungana B., Caffe M., Krishnan P.\u00a0A Review of Health-Beneficial Properties of Oats<\/b>\u00a0(2021).\u00a0<\/b>Foods, 10, 2591. Available on:\u00a0https:\/\/doi.org\/10.3390\/foods10112591<\/a>
\n– Shvachko N.A., Loskutov I.G., Semilet T.V, Popov V.S, Kovaleva O.N, Konarev A.V.\u00a0Bioactive Components in Oat and Barley Grain as a Promising Breeding Trend for Functional Food Production<\/b>\u00a0(2021). Molecules, 26, 2260. Available on:\u00a0https:\/\/doi.org\/10.3390\/molecules26082260<\/a>
\n– Innova database<\/b>. Available on:\u00a0https:\/\/innovadatabase.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"