Oat milk sales are primarily being driven by the exploding popularity of veganism and the booming gluten-free trend globally.
Growing consumer awareness of the celiac illness, lactose intolerance, and other conditions have recently pushed the penetration of dairy-free and vegan food categories.
In food labs, the butter can be cultivated through fermentation, but only using plant-based sources.
Only the Lactobacillus genus is represented in the cultures created during fermentation, and they were grown on vegetable or vegan substrates rather than dairy substrates.
The aforementioned cultures can use the fermentation process to modify several distinct cultures’ flavors for the particular product, all of which are plant-based dairy substitutes like cream cheese, butter, dips, and brie.
To mimic the texture and flavor of genuine butter, the goods may also contain various other components, such as emulsifiers, salt, natural or artificial flavors, and colorings, but they will never contain any ingredients derived from animals.
The Global Cultured Oat Milk Butter market accounted for $XX Billion in 2021 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2022 to 2030.
Miyoko’s Creamery, a manufacturer of vegan dairy products, has announced the statewide debut of their Organic Cultured Oat Milk Butter in US Walmart stores.
The product, dubbed the “world’s greatest” cultured oat butter, is created using coconut oil, whole-grain oat milk, and sunflower oil.
A practical and allergen-friendly spread without gluten, lactose, soy, cashews, or palm oil is offered by the brand, 12 oz. butter.
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