Innovation is constrained
Oat milk has already proven consumer demand, but the powder format needed to scale it across food and beverage is still missing.
Liquid oat milk is expensive to ship, difficult to store, and poorly suited to many automated and dry-line manufacturing systems, while current oat powder alternatives fail on texture, dispersion, stability, and performance.
The result is slower innovation, costly reformulation, and products that launch below standard - or never launch at all.