The Science Behind Oat-Based Beverages Hear how plant-based dairy alternatives are made, straight from the experts

Published on: Oct 21 2019

Ever wonder how you make beverages out of plants like oat or soy? Whether it’s called oat milk, milked oats, or oat-based milk alternative, depending on which part of the world you’re in, there’s no denying that it’s a trend that’s front-and-center in the food and beverage world. In this podcast, Kerry Health and Nutrition Institute experts walk through the science that occurs behind-the-scenes to bring you dairy alternative beverages.

Learn insights into:

  • Why the oat beverage market is growing so quickly
  • The science behind why some oat-based beverages taste better than others
  • The reason plant-based beverages can be gritty, and how it can be reduced
  • How technologies like enzymes are key to a great-tasting product
  • What the future will bring for the plant-based beverage space

Press play to listen or click this link

Dairy beverage close up


In conversation with Anne-Marie O’Sullivan, Kerry Health and Nutrition Institute.

Liz Lalor, MSc is the Global Marketing Lead for Kerry’s enzymes team. She holds a Bachelor’s degree in Pharmacology from the National University of Ireland, Galway and a Master’s degree from the UCD Michael Smurtfit Graduate Business School.

Josh Taylor, PhD joined Kerry in 2016 as part of the enzymes research and development team developing new enzyme systems to improve yields and quality for customers in food and beverage products all over the world. Prior to joining Kerry, Josh completed a BSc (Hons) in biotechnology in National University of Ireland Galway. Josh also worked in European Molecular Biology Laboratory (EMBL) Grenoble, France on the structure of Piwi Proteins during his BSc. Josh then completed a PhD in Food Science and Technology from University College Cork, Ireland. The PhD research was focused on developing a toolbox of methods for reducing levels of gluten in beer and managing the University research brewery.

Billy Ryan, PhD joined Kerry’s team in 2014 and has since held roles in RD&A, technical sales support and business development within Kerry’s Enzymes business.  Dr Ryan is responsible for Kerry’s Business Development activities for enzymes globally.  Dr. Ryan completed his PhD and BSc degrees in University College Cork, Ireland where he specialised in Microbiology.

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