New plant-based innovation
OATGOODS combines the best qualities of oats and rapeseedoil in a healthy, innovative and tasteful way! MYLLYN PARAS OATGOODS® is sourced from pure Finnish fields; our oats and rapeseed are among the best in Europe.
Our long summer nights and clean nature guarantee the high quality of Finnish ingredients.We have over 10 patents pending for this innovation.
What is Oatgoods?
OATGOODS is made from wholegrain oats, rapeseed oil and rice protein. This plant based innovation if full of health benefits!
Wholegrain oats are rich in fiber and include betaglucan which takes care of cholesterol values and thanks to rapeseed oil OATGOODS is rich in Omega-fatty acids which are protected from oxidation.
In addition to health and nutritional benefits brought by whole grain oats and omega - when added to food products OATGOODS improves their sensory properties in several ways:
- No layer separations
- No E-codes
- Smooth mouthfeeling
- Rich taste – no watery
Food Industry applications
For the food industry Myllyn Paras offers a range of OATGOODS ingredients.
OATGOODS is suitable for multiple food product applications, such as non-dairy, meat, bakery and various ready-to-makefood products.
OATGOODS is a good base for variety of product groups from drinkable, spoonable and spreadable products. OATGOODS is suitable for example to drinks, puddings or yogurths and spreads.
Variate with concentrations, process conditions and flavors like berries, fruit and cacao.
The new ”Myllyn Paras OATGOODS Breading” brings the flavor of lightly toasted oats to breading, and improves breading properties. Based on the OATGOODS innovation, this breading reduces frying losses, while keeping the breaded product juicy and adding body.
OATGOODS Breading is ideal for breading a wide range of foods. It is suitable for the breading of beef, pork, chicken, fish and vegetables. It adds a mild toasted flavor and has twice the dietary fiber of wheat-based bread crumb. Breading is also vegetarian and GMO-free.
The breading is available from fine to coarse structure.