Fermented Oat Based Ingredient to Address Natural and Healthy Food Demands
05 Oct 2015 --- The food industry market has been witnessing different innovation processes in recent years and the latest product fitting this category is Oatvita. Oatvita is planning to introduce a new ingredient that increases the benefits of naturally tasty and healthy food.
Developed according to a proprietary process (PCT PT2007/000042), this ingredient aims to break into the industry of beverages, yoghurts, ice cream and desserts contributing to a new range of food products.
Because of its organoleptic and nutritional characteristics, and in addition to the benefits of added flavor and creaminess that it lends to food, Oatvita also may contribute to reducing cholesterol, balancing the intestinal flora, increasing satiety as well as being low in calories and suitable for lactose or gluten intolerant people.
This product has attracted considerable attention and recognition, namely by the Portuguese Association of Nutritionists via the 1st Honorable Mention in the Innovation category, under the Nutrition Awards 2010, and in the European Food Venture Forum in 2012.
Consumers are becoming more informed, more demanding and more health-conscious than ever, which helps boosts the food industry economy and create a more global, dynamic and innovative market. Nowadays, consumers are more interested and aware of nutritional information; conscious that a healthy diet associated with a balanced life style enhances the quality of life and life expectancy.
5ENSESINFOOD, SA, the owners of the trademark Oatvita, is a startup originally supported by COTEC which aims to lead innovation and the development of oat-based functional foods in an open and collaborative environment with its stakeholders, following the market trend in the demand for tasty, healthy and functional foods. Their factory is in a “preparation for production start-up phase”, targeting the beginning of Oatvita commercialization before the end of the year.
Oatvita is a food ingredient composed by a fermented oat base (aqueous extract), soluble and adjustable to multiple applications with nutritional (lactose and gluten free, rich in fiber and beta-glucan, low calorie/fat/sugar) and soft claims (cholesterol reduction, equilibrium of intestinal flora). This ingredient integrates easily into most manufacturing conditions and can be used in a wide variety of applications (ice-creams/ sorbets, yoghurts/liquid-type yoghurts (liquid and solid), desserts, drinks, smoothies, sauces, etc).
Derived from the manufacturers proprietary process, Oatvita has unique organoleptic and texture properties; namely clean taste, neutral colour, no graininess, smoothness and creaminess. When it is incorporated in an end-product Oatvita supposedly enhances and reinforces its taste and nutritious properties. The manufactures say that Oatvita is considered as a stabilizer, possessing strong water-binding and emulsifying properties. “It thickens and stabilizes creamy emulsions, creating a smooth texture and indulgent creamy mouthfeel in reduced-fat products.”
The manufacturing process and composition of Oatvita are clean label, and it does not use any chemical or enzymatic treatment or artificial additives.
Considering the current stage of negotiations with B2C producers, its expected that the first consumer products incorporating Oatvita will be commercialized in the market within the first trimester of 2016.
By Coriander Stone
