There is growing opportunity for oats to move beyond traditional breakfast cereals and baked goods into emerging consumer markets for plant-based, healthy, fibre-enrichedfermented spoonable snacks
In this podcast episode, Guisella Yarasca from SARDI shares her work developing clean-label, dairy-free fermented oat snacks. She discusses product development, sensory testing and optimisation, and explains how this innovation could create new opportunities for Australian oat growers, while meeting the rising consumer demand for convenient, nutritious and gut-friendly plant-based foods.
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On average, SAGIT invests $2 million a year in supporting research crucial to advancing South Australia’s $4.6 billion grain industry.
These projects deliver real improvements in countless areas of grain growing, farming systems, soil management, harvesting, storage, processing and marketing, and they also provide technical information to growers.