MOMA Foods, one of the United Kingdom’s foremost producers of oat milk, is working with scientists from Teesside University’s National Horizons Centre (NHC) on cutting-edge research to optimise its oat milk and explore the potential for new product lines.
The project aims to develop new methods of testing the quality of oat milk on site through the development of a new monitoring tool which will analyse fat and protein content. It will also work with suppliers to optimise ingredients and look at ways of developing new strains of enzymes to break down the oats.
Company founder Tom Mercer said ‘Oat milk has the potential to be an incredibly sustainable alternative to dairy products; helping cut greenhouse gas emissions by reducing methane from dairy herds and using ingredients which can be easily grown in this country.
‘However, it’s still a nascent industry and we want to be at the forefront of knowledge and work with our farmers and suppliers to understand exactly what delivers the best product.
‘To do this it’s vitally important that we bring academic knowledge into the industry and don’t operate in a silo and working with Teesside University will help us to achieve this.”
John Young, Professor of Translational Clinical/Healthcare Research at the NHC added ‘Our ongoing relationship with MOMA has already delivered real impact by helping the company develop an innovative product which is not only creating jobs and new markets for the business but could have a real impact in reducing global emissions’.
By Teesside University