Plant-based drinks are easily adopted by consumers who for various reasons demand non-dairy alternatives that can replace milk. Soy, hemp, almond, rice and oat are common types of commodities used for plant-based drinks but differ in their organoleptic and nutritional qualities.
In this study, importance of processing parameters on shelf-life and protein quality will be explored in a lab-scale model system mimicking industrial processes taking point of origin in requirements and ingredients relative to oat drinks. This could involve the influence of process parameters (decanting/centrifugation, homogenization, UHT treatment parameters) on protein quality and shelf life. The activities are part of the project VegMilk and will be a collaboration project between Department of Food Science and SPX Flow.
