Let’s explore the science behind it.

During the production of oat drinks, starch is broken down into two sugars: glucose and maltose. These sugars determine the overall sugar content and play a crucial role in the drink’s sweetness. Glucose, comparable to table sugar, delivers a powerful sweet taste. In contrast, maltose offers a milder sweetness akin to lactose found in milk.

Consumer preferences for sweetness vary across regions. In Northern Europe, oat drinks with low sweetness are preferred, while Central Europe leans towards a mild sweetness primarily influenced by maltose. In Southern Europe, oat drinks with a higher sweetness level, primarily driven by glucose, are favoured. There is also a rising demand for sugar-free oat drinks, which must contain less than 0.5% sugar content.