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MIYOKO'S CREAMERY
Oat Butter Spreads the Vegan Trend
The plant-based milk market shows no sign of slowing down and is expected
to reach $21.5 billion in 2024, according to ResearchAndMarkets.com, growing at a
CAGR of 10.2 percent from 2020 to 2024. Oat dairy products are keeping the segment fresh.
Award-winning vegan chef Miyoko Schinner recently introduced Miyoko's organic cultured vegan
oat butter, crafted entirely from plants with the same consistency as European-style butter.
Schinner explains, "Our oat butter is a spreadable butter, so it's lighter than traditional butter.
We start with oat milk, inoculate it with dairy cultures to create an oat 'buttermilk' flavor profile,
then churn it with coconut and sunflower oil to create a light, fresh, spreadable butter in a tub."
She notes that it has a subtle cultured flavor. Customers are interested. "They tell us they love the
fresh flavor and ease of spreading," she says. Also available in Garlic Parm.
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