Food manufacturers face a problem. Consumers want clean labels, high protein, and sustainable sourcing. But most plant proteins come with trade-offs—off-flavors, incomplete amino acid profiles, or sustainability questions.

Oat protein concentrate offers a different path. AvenaPro™ delivers 60% protein from upcycled oat byproducts, with a neutral flavor profile and a nearly complete amino acid profile. It's organic, non-GMO, allergen-free, and requires minimal flavor masking.

Here's what you need to know about formulating with this emerging ingredient.

What Makes Oat Protein Concentrate Different

AvenaPro™ starts as a byproduct from oat sweetener and maltodextrin production. Through enzymatic processing, the protein gets isolated and purified into a 60% protein concentrate.

The taste profile is mild and toasted, like cereal grain. The texture is smooth. The color runs tan to light brown.

This matters for formulation. You're not fighting bitter notes or chalky textures. You're starting with a neutral base that fits into baked goods, bars, and confectionery without heavy flavor masking.

The ingredient is GRAS status. It's certified organic and non-GMO. It's gluten-free and free from all major allergens. Sweet Additions is currently pursuing Upcycled Certification to validate the circular economy approach.

The Amino Acid Profile: Strong But Not Complete

AvenaPro™ delivers a nearly complete amino acid profile. The composition is comparable to soy and milk proteins. It provides the essential amino acids needed for muscle growth and overall health.

The gap is lysine. That's the only deficient amino acid.

This isn't a problem. It's a formulation opportunity. Pea protein provides what oat protein lacks. Blend the two and you create a nutritionally complete protein solution.

The PDCAAS score is anticipated at approximately 0.6, with certified lab testing currently underway. By PDCAAS standards, a 1.0 score indicates a complete protein. The 0.6 reflects the lysine limitation.

But digestibility is high. The protein absorbs and gets utilized efficiently. This makes it suitable for active individuals and those with dietary restrictions.

Functional Properties: Where It Works and Where It Doesn't

AvenaPro™ has clear functional strengths and limitations. Understanding both helps you decide where to use it.

What it does well:

• Enhances texture in baked goods
• Improves moisture retention
• Increases chewiness in confectionery
• Extends shelf life in multiple applications
• Provides protein fortification without flavor issues

What it doesn't do:

• Poor solubility
• Poor foaming properties
• Does not gel

If your application requires whipping, foaming, or gel formation, oat protein won't deliver. But for baked goods, bars, and confectionery, the functional properties align well with product needs.

The 60% protein concentration also includes 20% dietary fiber. That fiber stimulates probiotic growth, adding a secondary nutritional benefit beyond protein alone.

Application-Specific Formulation Guidance

Baked Goods

Oat protein concentrate works in cookies, cakes, and muffins. It enhances texture and acts as a humectant to retain moisture.

The neutral flavor profile means you're not reformulating around off-notes. The smooth mouthfeel integrates cleanly into batters and doughs.

You get protein fortification without compromising the eating experience.

Nutritional Bars

Bars benefit from improved particle adhesion. The protein provides a chewy texture and extends shelf life.

The real-world demonstration shows what's possible. Sweet Additions developed protein balls with 11 grams of protein at just 80 calories per ball. That's high protein density with low calorie impact.

The mild flavor allows the other ingredients to shine through. You're not masking oat protein. You're building around it.

Confectionery

Chewiness improves in soft candies. Shelf life extends in hard candies.

The protein adds structure without adding unwanted flavors or colors. The tan to light brown color works in many confectionery applications where pure white isn't required.

Pharmaceutical and Nutraceutical Applications

Beyond food, oat protein functions as a binder, carrier, and encapsulation aid. It works in capsules, tablets, and dry blends.

It also enhances frozen foods by controlling ice crystal growth and improving texture.

Building Complete Protein Blends

Single plant proteins rarely deliver complete amino acid profiles. Blending solves this.

Oat protein's lysine deficiency pairs perfectly with pea protein's strengths. Pea provides the amino acids that oat lacks.

The blend creates functional and nutritional completeness. You get balanced nutrition and improved functionality in a single ingredient system.

Soy protein also works as a blending partner, though pea is the primary complement.

This blending strategy matters for products targeting active consumers, athletes, or anyone seeking complete plant-based protein sources.

The Upcycling Story: Sustainability With ROI

AvenaPro™ isn't grown specifically as a protein crop. It's refined from the byproduct stream of existing oat processing.

Sweet Additions manufactures oat-derived sweeteners, maltodextrins, and oat base. The protein comes from what would otherwise be waste in that production process.

This is circular economy in action. Minimize food waste. Reduce carbon footprint. Maximize value from existing production infrastructure.

The sustainability story resonates with consumers. But it also makes business sense. You're extracting value from a waste stream rather than creating new agricultural demand.

Domestic manufacturing adds another layer of supply chain reliability. The ingredient is produced in the United States, reducing shipping distances and import complexity.

Manufacturing Timeline and Scale-Up Progress

AvenaPro™ moved from concept to continuous processing in just over a year.

Trials started in May 2023. The first scale-up trial ran in June 2024, marking a major milestone. The team established continuous processing capability rather than small batch production.

Process parameters are now optimized for the best possible product quality.

R&D continues. The current 60% protein concentration is the commercially available product. Ongoing work focuses on increasing this to 80% protein concentration.

Cost Considerations for Formulation Teams

Pricing runs approximately $2 to $3 per pound.

This positions oat protein concentrate as a mid-range ingredient. It's more expensive than commodity proteins like soy, but less expensive than many specialty proteins.

The cost equation includes more than price per pound. Factor in the clean-label appeal, the sustainability story, the allergen-free status, and the minimal flavor masking required.

For brands targeting premium positioning or sustainability-focused consumers, the price point supports the value proposition.

When Oat Protein Makes Sense (And When It Doesn't)

Use oat protein concentrate when:

• Clean label is a priority
• You need allergen-free protein
• The application is baked goods, bars, or confectionery
• Sustainability messaging matters to your brand
• You want organic and non-GMO certification
• You're formulating high-protein, low-calorie products

Consider alternatives when:

• Your application requires solubility, foaming, or gelling
• Cost is the primary driver and functionality is secondary
• You need a complete protein without blending
• Your product requires pure white color

The functional limitations are real. Don't try to force oat protein into applications where it won't perform.

The Market Opportunity

Consumer demand for plant-based, sustainable, and clean-label proteins continues to grow. Oat protein sits at the intersection of these trends.

It's one of the first oat protein products on the market. Early adoption gives brands a differentiation story.

The upcycled production process provides a sustainability narrative that goes beyond "plant-based." You're not just avoiding animal products. You're turning waste into value.

For food manufacturers seeking high-protein solutions without the typical plant protein trade-offs, oat protein concentrate offers a viable path forward.

Frequently Asked Questions

What is the protein concentration of AvenaPro™?

AvenaPro™ currently offers a 60% protein concentrate. The remaining 20% provides dietary fiber that stimulates probiotic growth. R&D work is ongoing to increase protein concentration to 80%, though the 60% product is what's commercially available now.

Which amino acid is missing from oat protein?

Lysine is the only deficient amino acid in AvenaPro™. The protein offers a nearly complete amino acid profile that's comparable to soy and milk proteins. To create a nutritionally complete protein blend, combine oat protein with pea or soy protein, which provide the lysine that oat protein lacks.

What is the PDCAAS score for AvenaPro™?

The PDCAAS score is anticipated to be approximately 0.6, with certified lab testing currently underway. By PDCAAS standards, a 1.0 indicates a complete protein. The 0.6 score reflects lysine as the limiting amino acid. The protein shows high digestibility for efficient absorption and utilization.

Does oat protein concentrate work in beverages?

No. AvenaPro™ has poor solubility and poor foaming properties. It does not gel. These functional limitations make it unsuitable for beverage applications. The ingredient works best in baked goods, nutritional bars, confectionery, and applications where solubility and foaming are not required.

What does oat protein taste like?

AvenaPro™ has a neutral, mild, toasted cereal grain flavor profile. The taste is not bitter or chalky like some plant proteins. This allows for easy formulation with limited flavor masking in most applications. The smooth mouthfeel and mild taste make it ideal for clean-label products.

Is AvenaPro™ allergen-free?

Yes. AvenaPro™ is gluten-free and free from all major allergens. It's also certified organic and non-GMO verified. This makes it suitable for products targeting consumers with dietary restrictions or allergen sensitivities.

How is oat protein different from other plant proteins?

AvenaPro™ is produced through an upcycling process that transforms oat byproducts from sweetener and maltodextrin production into protein concentrate. This circular economy approach minimizes waste while creating value. The neutral flavor profile requires minimal masking compared to pea or soy proteins. It's also allergen-free, unlike soy.

What applications work best for oat protein concentrate?

Baked goods such as cookies, cakes, and muffins benefit from texture enhancement and moisture retention. Nutritional bars gain improved chewiness and shelf life. Confectionery products see better texture and extended shelf life. The protein also functions as a binder and carrier in pharmaceutical applications.

Can oat protein be used alone or does it need to be blended?

Oat protein can be used alone for protein fortification in many applications. However, blending with pea or soy protein creates a nutritionally complete amino acid profile. The blend provides better overall nutrition for products targeting active consumers or those seeking complete plant-based protein sources.

What is the cost of AvenaPro™?

Pricing runs approximately $2 to $3 per pound. This positions it as a mid-range plant protein ingredient. The cost reflects the organic certification, non-GMO verification, allergen-free status, upcycled production process, and domestic manufacturing in the United States.

Key Takeaways

• AvenaPro™ delivers 60% protein from upcycled oat byproducts with a neutral flavor profile and minimal masking requirements.
• The amino acid profile is nearly complete, with lysine as the only deficiency. Blend with pea or soy protein to create nutritionally complete solutions.
• Functional properties favor baked goods, bars, and confectionery. Poor solubility and foaming limit use in beverages.
• The 20% dietary fiber content provides a secondary nutritional benefit by stimulating probiotic growth.
• Certified organic, non-GMO, gluten-free, and allergen-free status supports clean-label positioning.
• Upcycled production from oat processing byproducts creates a circular economy sustainability story.
• Pricing at $2 to $3 per pound positions oat protein concentrate as a mid-range specialty ingredient.

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