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Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp.

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Title: Oat Milk By-Product: A Review of Nutrition, Processing and Applications of Oat Pulp.
Authors: Le, Minh Son1 (AUTHOR), Hermansen, Christian2 (AUTHOR), Vuong, Quan V.1 (AUTHOR) vanquan.vuong@newcastle.edu.au
Source: Food Reviews International. 2025, Vol. 41 Issue 5, p1538-1575. 38p.
Subjects: Sustainability, Protein fractionation, Dairy processing, Milk yield, Food waste, Oats
Abstract: Oat milk production is increasing due to consumer demand for nutritious dairy alternatives. Oat pulp is an insoluble residue and the main by-product of oat milk production. Approximately 0.2–0.45 kg of oat pulp is generated from every 1 kg of oat milk, and an estimated 228 kilotons is produced annually on a global scale, which is projected to increase to 500 kilotons by 2030. Oat pulp is rich in protein, dietary fibre, β-glucan, lipids, and bioactive compounds, but rapidly degrades due to microbial activity, and this byproduct is currently discarded to landfills with an associated negative impact on the environment. To promote the valorisation of oat pulp, it is important to understand the nutritional profile, oat milk processing, and its current applications. This review outlines and discusses oat milk production, nutrition, functionality, and food applications of oat pulp, and then proposes research trends for the valorisation of oat pulp, including fractionation into protein, dietary fibre, starch, and bioactive-rich fractions with potential use for various purposes. Cost-effective utilization of oat pulp and similar by-products is vital in tackling both environmental issues and the escalating need for sustainable food production. [ABSTRACT FROM AUTHOR]
Copyright of Food Reviews International is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Data: <searchLink fieldCode="AR" term="%22Le%2C+Minh+Son%22">Le, Minh Son</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hermansen%2C+Christian%22">Hermansen, Christian</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Vuong%2C+Quan+V%2E%22">Vuong, Quan V.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> vanquan.vuong@newcastle.edu.au</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Reviews+International%22">Food Reviews International</searchLink>. 2025, Vol. 41 Issue 5, p1538-1575. 38p.
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  Data: <searchLink fieldCode="DE" term="%22Sustainability%22">Sustainability</searchLink><br /><searchLink fieldCode="DE" term="%22Protein+fractionation%22">Protein fractionation</searchLink><br /><searchLink fieldCode="DE" term="%22Dairy+processing%22">Dairy processing</searchLink><br /><searchLink fieldCode="DE" term="%22Milk+yield%22">Milk yield</searchLink><br /><searchLink fieldCode="DE" term="%22Food+waste%22">Food waste</searchLink><br /><searchLink fieldCode="DE" term="%22Oats%22">Oats</searchLink>
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  Label: Abstract
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  Data: Oat milk production is increasing due to consumer demand for nutritious dairy alternatives. Oat pulp is an insoluble residue and the main by-product of oat milk production. Approximately 0.2–0.45 kg of oat pulp is generated from every 1 kg of oat milk, and an estimated 228 kilotons is produced annually on a global scale, which is projected to increase to 500 kilotons by 2030. Oat pulp is rich in protein, dietary fibre, β-glucan, lipids, and bioactive compounds, but rapidly degrades due to microbial activity, and this byproduct is currently discarded to landfills with an associated negative impact on the environment. To promote the valorisation of oat pulp, it is important to understand the nutritional profile, oat milk processing, and its current applications. This review outlines and discusses oat milk production, nutrition, functionality, and food applications of oat pulp, and then proposes research trends for the valorisation of oat pulp, including fractionation into protein, dietary fibre, starch, and bioactive-rich fractions with potential use for various purposes. Cost-effective utilization of oat pulp and similar by-products is vital in tackling both environmental issues and the escalating need for sustainable food production. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
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  Data: <i>Copyright of Food Reviews International is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1080/87559129.2025.2450263
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      – Code: eng
        Text: English
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        PageCount: 38
        StartPage: 1538
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        Type: general
      – SubjectFull: Protein fractionation
        Type: general
      – SubjectFull: Dairy processing
        Type: general
      – SubjectFull: Milk yield
        Type: general
      – SubjectFull: Food waste
        Type: general
      – SubjectFull: Oats
        Type: general
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            NameFull: Hermansen, Christian
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            NameFull: Vuong, Quan V.
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            – D: 01
              M: 06
              Text: 2025
              Type: published
              Y: 2025
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