EXPLORING THE CHALLENGES & OPPORTUNITIES OF OATS FERMENTATIONS

/ Eline Lambrechts (KU Leuven) & Michiel Baumers (De Broodenier)

Oats stand out from other cereals due to their unique nutritional properties, making them an appealing raw material for food fermentation. Despite this, fermented oat products are still scarce. This presentation will delve into the challenges associated with oat fermentations and how to tackle them.