"I am proud that we have turned a by-product into a nutritious main ingredient, thus avoiding waste!"

Oatelli: from oat bran to pasta

When processing oat grain into flour, the oat bran, the membrane, is created as a by-product. Oatelli was looking for an application for this by-product, which has a lot to offer.

Oatelli: from oat bran to pasta

Oats. A grain that is used in more and more products. From oatmeal to oat milk and from oat cookies to smoothies. When processing oat grain into flour, the oat bran, the membrane, is created as a by-product. Oatelli was looking for an application for this by-product, which has a lot to offer. It is the most fiber-rich component of the oat grain. And not just any fiber, but a type of fiber (beta-glucans) that can lower your cholesterol levels. In addition, it contains all essential amino acids and is rich in vitamins and minerals.

Despite being so nutritious, the bran is often discarded or used as animal feed. And that can also be explained. The oat bran is a raw, fibrous raw material that is difficult to process in a product. Oatelli was not deterred by this and investigated the possible applications of oat bran within the Food from Food project in collaboration with Keep Food Simple. The requirements: it had to be a healthy product that could be produced with a simple production process and a low footprint.

After many experiments, the application of a healthy pasta emerged. The recipe for this oat paste has been optimized. Taste and texture have been worked on. The pasta contains more than 25% oat bran and therefore enough beta-glucans to carry the claim of being high in fiber and cholesterol-lowering. With the help of HAS students, a marketing message and a first packaging design were made.

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