Oat proteins – An emerging ingredient in Food formulation 
                     OAT PROTEINS AS A FOOD 
INGREDIENT
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, 
FoodResearchLab
Group: www.foodresearchlab.com
Email: [email protected]
Table Of Contents
01. 03.
Introduction Health benefits 
of oat proteins 
02. 04.
Market trends Applications of 
oat proteins 
Introduction  • Protein-rich diets are gaining importance since they are 
considered healthier, with an emphasis on the source of 
protein. However, with increasing concerns about 
health, environment and animal welfare, many 
consumers are interested in plant-based proteins. 
• Many plant-derived proteins have been studied for their 
nutritional profile and sensory properties. In addition, 
recent studies and commercial interest have focused on 
oat as an excellent and economical high-protein source 
derived from cereals. 
• Oat proteins derived from oats have a relatively higher 
essential amino acid content, like lysine, than other 
cereals, creating interest among people to consume 
them and leading to a market of their own.
Oat Proteins Market 
Trends 
• The global market for oat protein is estimated to 
grow at a Compound Annual Growth Rate (CAGR) of 
1.22% between 2019 and 2022. The factors leading 
to the growth are as follows: 
• As more consumers adopt flexitarian, vegetarian and 
vegan diets, they increasingly opt for plant-based 
proteins such as oats.  
• Oat proteins do not have any off flavor's, such as soy 
and pea proteins [1]. 
• Other plant proteins such as soy, peas and nuts are 
implicated as allergenic substances, and oats are 
relatively hypoallergenic in nature [2].  
Health Benefits of Oat 
Proteins 
• Studies on the effectiveness of oat proteins and 
hydrolyzed oat protein revealed that swimming 
endurance was enhanced after consumption. Oat 
proteins also demonstrated an anti-fatigue activity, 
although the exact mechanism remains unclear. 
• Moreover, consuming about 25g oat proteins every day 
enabled muscle recovery post-exercise and decreased 
the adverse effects on the knee and joint motion, 
making it an ideal post-exercise supplement.  
• Substances called oligopeptides are derived from 
hydrolyzed oat proteins and have biological functions 
such as antioxidant, anti-inflammatory, antidiabetic and 
antihypertensive properties.  

Applications of Oat Proteins 
• Oats have been conventionally consumed as hot cereal in the 
form of oatmeal, where hot milk is added to oats. Fruits, dry 
fruits, chia seeds and honey are added to enhance the taste of 
oatmeal [1]. 
• Other products made from oats include muesli, bread, cookies, 
infant food and granola bars. Oat is suitable for infant food 
owing to its nutritional profile, hypoallergenic nature and taste. 
• Infant food based on high-protein oats can facilitate healthy 
weight gain in infants sensitive to lactose [2].  
Contd.
.

• With advancements in food technology, oat proteins 
can be isolated. 
• These protein isolates can be dry or wet-extracted, 
and peptides with bioactive properties can be released 
with subsequent hydrolysis. 
• However, the application of oat protein as an 
ingredient is limited among 
food and beverage manufacturers.  
A recent study revealed that meat 
analogues could be formed from oat Oat proteins can act as alternative 
proteins after pretreatment, followed by ingredient for dairy-free yoghurt; 
extrusion cooking. The resulting product however, the effect on amino acid 
had lower antinutrient content, making content due to fermentation was 
it more nutritious, and improved sensory negligible [3]. 
characteristics such as appearance, 
chewiness and flavor [1]. 
Since oat proteins are relatively heat 
stable, they are the preferred food Owing to its antioxidant activity, oat 
ingredients for those that need proteins could be used to 
structural stability after heat formulate nutraceuticals [2].  
treatment. 
Conclusion 
• Oats have been valued for their nutritional profile, and 
oat proteins could be a suitable ingredient for preparing 
food and beverages. 
• However, more research needs to be done on 
developing oat proteins as an ingredient for greater 
application in the food and nutraceutical industry. 
How the Food Research Lab can help 
• The Food Research Lab specializes in developing ingredients that add value to 
food, beverages and nutraceuticals. 
• In addition, it guides its client at every stage of product development, from 
researching markets to formulation to marketing, to ensure that every product 
developed is successful. 
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