The one I am tasting right now, is a Thailand import. Oat milk is absolutely the closest of plant milks to replicate milk taste, and I can see why the only difference is due to lactose. Mixing a couple teaspoons of powdered sugar makes it sweet fantastic, and the only issue I see is cost.
It’s generally assumed that oat milk will easily become cheaper than cow milk when mass production takes off. It requires fewer resources (no cows consuming energy) and the process is easy to automate.
But yeah, for now, lactose-intolerant and vegan folks need to pay high prices to kickstart that…
I would also argue about oat protein not being as bioavailable as 4 parts whey 1 part casein protein exists in dairy milk. Casein and whey are twice as bioavailable as plant proteins, which brings in the requirement of pairing up a protein rich meal.
Interestingly enough, there are now non-animal whey milks out there (made via fermentation). It’s worth noting that protein bioavailable numbers are pretty misleading because the way they are done overvalues the availability of animal products and undervalues it for plant-based foods
While multiple strengths characterize the DIAAS, substantial limitations remain, many of which are accentuated in the context of a plant-based dietary pattern. Some of these limitations include a failure to translate differences in nitrogen-to-protein
conversion factors between plant- and animal-based foods, limited representation of commonly consumed plant-based foods within the scoring framework, inadequate recognition of the increased digestibility of commonly consumed heat-treated and processed plant-based foods, its formulation centered on fast-growing animal models rather than humans, and a focus on individual isolated foods vs the food matrix. The DIAAS is also increasingly being used out of context where its application could produce erroneous results such as exercise settings. When investigating protein quality, particularly in a plant-based dietary context, the DIAAS should ideally be avoided.
I would prefer going through the study instead of taking the summary at face value. The study is heavily paywalled, and I will retain the findings of DIAAS and PDCAAS being relevant in case of plant proteins.
What a scam. Here in Germany it’s more expensive but not by much
The one I am tasting right now, is a Thailand import. Oat milk is absolutely the closest of plant milks to replicate milk taste, and I can see why the only difference is due to lactose. Mixing a couple teaspoons of powdered sugar makes it sweet fantastic, and the only issue I see is cost.
It’s generally assumed that oat milk will easily become cheaper than cow milk when mass production takes off. It requires fewer resources (no cows consuming energy) and the process is easy to automate.
But yeah, for now, lactose-intolerant and vegan folks need to pay high prices to kickstart that…
I would also argue about oat protein not being as bioavailable as 4 parts whey 1 part casein protein exists in dairy milk. Casein and whey are twice as bioavailable as plant proteins, which brings in the requirement of pairing up a protein rich meal.
Interestingly enough, there are now non-animal whey milks out there (made via fermentation). It’s worth noting that protein bioavailable numbers are pretty misleading because the way they are done overvalues the availability of animal products and undervalues it for plant-based foods
(emphasis mine)
https://link.springer.com/content/pdf/10.1007/s13668-020-00348-8.pdf
I would prefer going through the study instead of taking the summary at face value. The study is heavily paywalled, and I will retain the findings of DIAAS and PDCAAS being relevant in case of plant proteins.