Research and innovation in plant-based ingredients are at the heart of Cereal Docks Group’s commitment, recently reinforced through a collaboration with the University of Bolzano on a study dedicated to protein-enriched oat beverages.
The research, featuring contributions from Enrico Costanzo, Head of Innovation, and Giulia Centonaro from Cereal Docks’ R&I Department, explored the use of soy protein isolates and hydrolysates to enhance the nutritional, functional, and physical properties of plant-based drinks. Findings revealed that incorporating hydrolyzed proteins significantly improves solubility, stability, and antioxidant activity, creating a higher-performing, nutrient-rich alternative to traditional formulations.
This initiative aligns with Cereal Docks’ sustainable innovation strategy, which focuses on maximizing the value of natural raw materials and optimizing production processes to develop low-impact, high-value food ingredients.
The integration of hydrolyzed proteins into oat-based beverages represents an exciting opportunity for the industry, meeting the growing demand for clean-label, high-protein, and allergen-free products. This project further solidifies Cereal Docks’ position as a strategic partner for food manufacturers seeking to innovate their formulations with functional, natural, and sustainable solutions.
Read the full study here: https://www.sciencedirect.com/science/article/pii/S0023643825003287?via%3Dihub
