{"id":36680,"date":"2023-03-21T16:07:52","date_gmt":"2023-03-21T15:07:52","guid":{"rendered":"https:\/\/www.axfoundation.se\/?post_type=project&p=36680"},"modified":"2025-07-29T14:35:29","modified_gmt":"2025-07-29T12:35:29","slug":"over-n-oat-residues","status":"publish","type":"project","link":"https:\/\/www.axfoundation.se\/en\/projects\/over-n-oat-residues","title":{"rendered":"Over & Oat \u2013 Turning Oat Drink Residues Into New Food and Materials"},"content":{"rendered":"
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The project explores potential uses for oat okara, for food as well as fibers in materials. Photo: The Green Dairy<\/p>\n <\/div>\n<\/section>\n\n\n

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The Issue<\/h2>\n
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The food industry accounts for a large share of global greenhouse gas emissions and causes substantial amounts of residual waste. One growing challenge is residual products from oat drink production \u2013 a food segment that is growing rapidly worldwide. The residue, known as oat okara, is currently mainly downgraded, and used as fertilizer, biogas, or animal feed \u2013 a waste of a resource that could be a valuable nutritious ingredient in food or bio-based products. More and more food producers are beginning to see the environmental and commercial value of upgrading oat okara. However, infrastructure and large-scale solutions for using the oat okara are lacking as the market is underdeveloped.<\/p>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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To reduce the climate impact of food production and achieve a resource-efficient food system, the food produced simply needs to be eaten.<\/p>\n

\u2013 Johan Sidenmark, Project Manager Future Materials, Axfoundation<\/p><\/blockquote>\n\n <\/div>\n <\/div>\n<\/section>\n\n\n

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A crispbread made from oat okara, based on residual products from oat drink production.<\/p>\n <\/div>\n<\/section>\n\n\n

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Did You Know…?<\/h2>\n
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