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Oat Bot

11 Messages

Thursday, June 23rd, 2022 9:52 AM

Do Oatly products contain Phytic acid?

If you are here to find out if there is phytic acid in our products, because you read an article that was all “phytic acid inhibits the absorption of minerals like calcium”, you’re in the right place, as this text is here to tell you: “Don’t worry!”. Not satisfied until you read more? Fine, fine: Phytic acid is a natural component in grains and is found in in the outer bran parts of the seeds. In our process, this insoluble bran part is separated and thereby most of the phytic acid goes away​. Great news for that calcium intake, isn’t it? Find more about our process on our web site here.  

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Updated 

9 months ago

1.8K

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adele_powell

2 Messages

1 year ago

Thank you for sharing this, as there’s a lot of conflicting information online. 

May I ask, does this apply to other oat milk brands, or is it unique to Oatly products only?

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Asa

142 Messages

You're most welcome, Adele! 

 

We haven't heard about a wholegrain oat drink out there. Let's clarify though that wholegrain products (where nothing is removed from the grain) are a great source of fiber and super nutritious, but perhaps better suited for bread or rolled oats than oat drink (as it wouldn't be smooth).

 

Love,

 

Åsa at Oatly

 

 

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1 year ago

adele_powell

2 Messages

Thanks. So, to be clear, most (if not all) oat milk drinks out there remove parts of the grain (through the milling, enzyming & separation processes), which removes most of the phytic acid. Is that correct? Is the process for manufacturing oat milk similar across companies? 

I’m interested to know what parts of the manufacturing process are unique to Oatly products? There’s mention of a patent…?

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1 year ago

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Asa

142 Messages

Yes, it seems most oat drinks don't use whole grain oats for their products. But when it comes to how other oat drink makers do it you'd better ask them. All we know is that we were the first oat drink company on earth (we started way back - in the early 90's) and we also found a way to retain the beta-glucans (oat fibers) intact during our production process. And it's true we hold several patents on the technology behind our products. 

 

Here's a deep dive and interview snippets with our founder Rickard Öste and the very innovative lady behind the product development of our Barista oat drink - Sofia Ehlde. If you're feeling extra curious! 

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1 year ago

Stamnes

1 Message

1 year ago

Good info. Have Oatly ever done tests yo see how much phytic acid there actually is in their oat milk, and if that non-zero amount is enough to block the absorption of the added calcium? Might be a very technical study to carry out, but it's kind of important for your customers to know. Thanks!

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Asa

142 Messages

Hi Johannes!

 

Understand the question, but since we don't use the full oat grain (and also heat treat our oats) any phytic acid would fall below the general detection levels. If you're worried about phytic acid blocking the uptake of vitamins and minerals, there are foods that are rich in phytic acid to rather avoid (your national food standards agency is usually able to offer such information). 

 

Hope this was useful!

All the best, 

Åsa at Oatly

 

 

 

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1 year ago

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izabella_baranowska_krberg

2 Messages

Hi, are you planing to investigate how much of the calcium in your products is absorbed by the gut/intestine? It would be very interesting to know how reliable calcium source oatlys enriched products are. Thanks 

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9 months ago

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izabella_baranowska_krberg

2 Messages

May I also ask if you have measured oxalates? I really like the taste of your products I just want to know how bioavailable the Ca is. Thanks

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9 months ago

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