The last few years, regular milk has often been replaced with non-diary milks such as soy milk and almond milk. Although there are some other non-diary milks, none of them has been successful as much as the soy and almond milk. Some were too thin, too bitter or have some artificial thickeners and preservatives. And then, out of nowhere, there was this sudden ‘Oatly’ milk that you are about to see everywhere from now on.
Oatly was founded in 1990 by a food science professor named Rickard Oste. Back in university in Sweden, he had done some research on the prevalence of lactose intolerance and the food system challenges of the diary industry. As oats are mostly a abundant crop in Sweden and are very unique, Oste came up with his own food science technology in order to get a creamy, rich milk that still includes their healthy fibers and nutrients. And all of this from Sweden oats, uniquely.
In order to have some ‘Oatly’ in your coffee, it has to go through a whole technical process. From milling, to enzyming, to separation of the bran, to the addition of different ingredients, to a heat treatment that is followed by the sterile tank to be finally packed and sold.
