this post was submitted on 08 Oct 2023
1334 points (95.0% liked)

Memes

45899 readers
1789 users here now

Rules:

  1. Be civil and nice.
  2. Try not to excessively repost, as a rule of thumb, wait at least 2 months to do it if you have to.

founded 5 years ago
MODERATORS
gary_host_laptop@lemmy.ml
sexy_peach@feddit.de
cyclohexane@lemmy.ml
cypherpunks@lemmy.ml
1334
May as well buy burgers in the US, since you already paid for most of it through taxes! (lemmy.world)
submitted 1 year ago by ericbomb@lemmy.world to c/memes@lemmy.ml
105 comments fedilink hide all child comments
 
you are viewing a single comment's thread
view the rest of the comments
[–] ForgotAboutDre@lemmy.world 33 points 1 year ago (4 children)

Oat milk is just oats blended in water. The research is minimal. The marketing is where they put most of their money.

[–] ILikeBoobies@lemmy.ca 5 points 1 year ago

Jokes on them, I’ll still only refer to it as oatmeal

[–] tja@sh.itjust.works 0 points 1 year ago (1 children)

I think there is a huge difference in the thing you are describing and e.g the oatly barista.

There are a lot of oat milks that taste very different or not at all. To get the right taste and consistency, you need some research.

[–] zalgotext@sh.itjust.works 3 points 1 year ago

You're the only one talking about niche/specialty products though. Not denying that those products require extensive research, but I doubt that those products alone are responsible for the considerable markup on the typical alternative milk products, which truly are closer to "oats blended in water", and probably make up a majority of sales.

[–] jasondj@ttrpg.network -1 points 1 year ago (1 children)

Most retail nut milk is actually mixed with a variety of gums and other texture enhancers.

Fresh, homemade oat milk is actually really easy to make by that process, but store-bought oat milk needs to have consistent flavor and texture/mouth-feel. So there is a bit more that goes into it.

This is also true of other non-dairy milks. That’s why I only use Trader Joe’s or Westsoy shelf-stable soy milk for making yogurt. No gums.

[–] ForgotAboutDre@lemmy.world 4 points 1 year ago

These are industry standard additives, that are trivial to develop recipes for. The research involved is minimal, and wouldn't represent a significant portion of the business.