Bioeconomy
Teesside University is partnering with MOMA Foods as part of a Knowledge Transfer Partnership (KTP) to help develop a sustainable, oat-based milk alternative. The project focused on improving product quality and reducing food miles by using locally sourced ingredients, supporting the growing demand for plant-based dairy substitutes.
Consumer demand for dairy alternatives is rising, driven by environmental concerns and dietary preferences. However, many plant-based milks are either imported or of inconsistent quality, limiting their environmental benefits and market competitiveness. MOMA Foods needed to develop a high-quality, locally sourced oat milk product that could compete with traditional dairy on taste and sustainability.
Through the KTP, researchers from Teesside University worked with MOMA Foods to optimise the oat milk production process, focusing on refining the enzymatic breakdown of oats to create a smooth, high-quality product. The collaboration also explored ways to make the product foamable for use in coffee, a key consumer requirement. Using British-grown oats, the company was able to launch a premium oat milk product that met high consumer standards while reducing environmental impact.
MOMA's oat milk quickly became one of its best-selling products, surpassing expectations and winning multiple industry awards. Using locally sourced ingredients has reduced food miles and supported British agriculture, making the product more environmentally sustainable. This project demonstrates how industry-academia collaboration can drive product innovation and sustainability in the fast-growing plant-based food sector.
