In this episode, PhD researcher Jennifer (Jenny) McLauchlan explores how oat proteins and beta-glucans interact to shape the future of plant-based foods. Discover how less-processed oat extracts can improve texture, stability, and nutrition while supporting sustainable food systems.

Learn why fibre matters just as much as protein, and how understanding the “oat matrix” could transform next-generation food design.

Read the paper here: https://www.sciencedirect.com/science/article/pii/S0268005X25007167

Connect with Jennifer McLauchlan here: https://www.linkedin.com/in/jennifermclauchlan/