Understanding the Enzyme Technology Behind No-Sugar Oat Drinks

The beverage industry faces an evolving challenge: consumers desire great-tasting beverages without sugar. Market research indicates a rising demand for drinks that satisfy strict labelling requirements while still offering pleasing flavours (Mintel’s Global New Products Database, 2022).

To meet this demand, product developers and food scientists now have access to a powerful innovation—Veramax™ G3 enzyme technology. This advanced solution enables the creation of oat-based drinks that achieve the sought-after ‘no sugar’ label (≤0.5g sugars per 100ml) without compromising taste.

Veramax™ G3 precisely manages sugar content by:

For manufacturers looking to innovate competitive no-sugar oat drinks, Veramax™ G3 provides an effective, market-ready solution that satisfies both technical and consumer expectations.

Careful management of sugar profiles in oat-based beverages is critical for accurate labelling and regulatory compliance. Understanding sugar classification is essential for successful product development and effective marketing.

Sugars: Glucose, Maltose

Not Classified as Sugar: Maltotriose

Products can claim a “no sugar” label only when containing ≤0.5g sugars per 100ml. Standard oat drinks typically contain around 5g of sugars per 100ml due to uncontrolled starch hydrolysis during production.

Achieving both regulatory compliance and a satisfying taste requires precise management of the starch hydrolysis process.

Veramax™ G3 enzyme technology leverages precision hydrolysis control, transforming oat starch into targeted carbohydrate profiles. This innovative technology emphasises the selective production of maltotriose while maintaining minimal glucose and maltose levels.

Breaks complex starch molecules into smaller units

Directs hydrolysis to specifically produce maltotriose

Restricts excessive glucose and maltose formation

Maltotriose predominates, enhancing taste naturally

Glucose and maltose levels stay below 0.5g per 100ml

Total carbohydrate content remains consistent

This precise control allows manufacturers to meet regulatory requirements while maintaining the superior taste profile expected by consumers.

Common industry methods for reducing sugar content, such as limited hydrolysis and dilution, often present several challenges:

Restricts starch breakdown

Results in bland, uninspiring flavours

Poor consumer acceptance

Lower concentration of oat base

Produces a watery texture and compromised taste

Weakens natural oat characteristics

Maintains optimal consistency

Preserves authentic oat flavours

Delivers balanced sweetness perception

Achieves regulatory sugar compliance effortlessly

The precise hydrolysis approach gives manufacturers a clear advantage, consistently delivering products that align with market demands.

Veramax™ G3 enzyme technology significantly advances oat drink formulation by delivering precise sugar profile control. It allows manufacturers to:

Enhanced Taste: Maltotriose provides subtle well-balanced sweetness without being classified as added sugar, offering market-leading products with excellent mouthfeel

Compliance: Consistently keeps sugar levels below required thresholds, supporting reliable achievement of ‘no sugar’ labelling requirements.

Efficiency: Ensures consistent product quality without additional ingredients or steps.

This innovative enzyme solution empowers manufacturers to confidently create appealing beverages that meet the growing consumer demand for no-sugar options while maintaining strict compliance and superior taste.

To learn how Veramax™ G3 can support your next product development cycle, contact our team.