The patented production process is essentially very natural and simple. Oats and water are mixed and ground. In step one of the process, a patented enzyme mixture consists of a number of different naturally occurring enzymes is added. The choice of enzymes is critical to preserve the healthy soluble oat fibre, beta-glucan, when the oats are in a liquid form.

To achieve a milk-like consistency, the insoluble fibre is removed and the water-soluble fibre (beta-glucan) is retained.  

Finally, the mixture is homogenised to produce a uniform, smooth product made simply of water and oats. Oatly’s production process is patented precisely because it makes it possible to preserve the soluble fibre (beta-glucan) in the liquid product.

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