Turning oats into more than milk: ingredient innovation project

SPX FLOW has joined a Danish partnership to explore oat fractionation using its APV membrane technology — aiming to scale up ingredient innovation for improved dairy-free products.

The Danish Agricultural Agency recently launched the Green Development and Demonstration Program’s (GUDP) LinkingOat project, which will span three years, focusing on advancing knowledge and technology in oat-based product development.

SPX FLOW is contributing pilot-scale oat fractionation expertise to help obtain key oat fractions for further processing in downstream product testing.

“This partnership represents a meaningful step in our ongoing commitment to innovation and sustainability in the food and beverage industry,” said Pranav Shah, Global Market Director at SPX FLOW. “We look forward to collaborating with leading researchers and industry players to unlock the full potential of oats as a high-value, functional plant-based ingredient.”

In addition to providing technical support and pilot production, SPX FLOW will facilitate knowledge-sharing support during lab-scale testing and participate in workshops, trials, knowledge development and collaboration with other consortium members. These members include: Teknologisk Institut, Aarhus Universitet, Dragsbæk A/S, Skarø Is and TRAITOMIC.

“We are excited to build a dynamic partnership with SPX FLOW, where we can combine our expertise with their technological capabilities,” said Karin Loft Eybye, Project Manager at the Danish Technological Institute. “Together, we believe we can set new standards in fractionation technologies and provide insights into how individual protein fractions contribute to the final food product’s functionality.”

This publicly funded project, running until 2028, involves breeders, researchers, and brands like Arla and Naturli’. It is designed to unite food scientists, producers and manufacturers to advance clean-label innovations.

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