Catalyzing New Opportunities for Oat Ingredients

Limited space available. This workshop is only available to those who submit their interest. Contact Mehmet Tulbek to reserve your spot.

The MBOLD Protein Catalyst is collaborating with the Saskatchewan Food Industry Development Centre to explore new processing and valorization pathways to fuel the market success of oat proteins and associated side-streams. We’ll share our research on oat ingredient innovation, focusing on transforming oats into high-value food, feed, and bio-based ingredients. We’ll cover key processing pathways, including dry milling and fractionation, wet extraction, enzymatic hydrolysis, and integrated biorefinery approaches. Special attention will be given to side-stream valorization, including oat hull utilization, dry fractionation, and the conversion of oat okara into protein, fibre, and fermentation feedstocks. Attendees will gain insights into ingredient functionality, cost-value relationships, and commercialization strategies. This session is for industry professionals, researchers, and entrepreneurs to gain practical knowledge to accelerate product development, scale up, and value maximization in oat-based systems.