At the University of Manitoba laboratories in Canada, Lovemore Malunga, a master's student, Vanessa Alexander, and Agriculture Canada research scientist Sijo Joseph are exploring the significance of oat protein. The substance in focus could potentially challenge soy, whey, casein, and pea protein in the global market, which is estimated at £15bn.
The research highlights the novelty of oat protein, emphasizing its neutral flavour that allows for diverse applications in formulations. In December, Agriculture Canada experts convened at the Richardson Centre for Food Technology and Research at the University of Manitoba to discuss the prospects of oat protein.
Building upon the research of retired scientist Nancy Ames, who focused on beta-glucan fibre in oats, researchers delved into the compounds in cereals, specifically examining oat protein's potential benefits for heart health. Despite its relatively new status, oats, already recognised for their health benefits, might become a central figure in the protein market.
In the late 1990s, the U.S. Food and Drug Administration said that beta glucan lowers blood cholesterol in humans, making oats the first food with an official health claim.
Health Canada followed up with a similar decision in 2010.
As the market for plant-based protein evolves, oats, with their gluten-free nature, neutral taste, and potential cholesterol-lowering properties, are well-positioned to compete with dairy and soy proteins. The combination of pea and oat protein may create a more comprehensive amino acid profile, appealing to consumers looking for both nutrition and taste.
In 2022, Roquette, a French firm, received $4.1 million in funding from Protein Industries Canada to collaborate with Oat Canada in developing Canada's first oat protein ingredient. The partnership aims to explore new and exciting plant-based food options, leveraging the potential of oat protein.
As the global market for protein supplements continues to grow, oats, with their established popularity in various food products, could find a significant place in this industry. With potential uses beyond protein, such as starch noodles, oats might offer diverse applications yet to be fully explored.
While the University research team expressed caution about the commercialisation details, he remains optimistic about the opportunities oat protein could unlock. In the coming years, as demand for plant-based foods rises, oats might carve out a distinct and substantial niche in the evolving protein market.
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