High-end Interview: Oats Change the Nutrition Market

recently, we interviewed
Jos

Amorim de Sousa
, CEO of
5ensesinfood
, to talk to him about the company's founding and innovation in the food industry.
5ensesinfood
is the developer of
Oatvita
, a new functional food ingredient that has already been available in Spain and Portugal and is now about to enter other European countries.although the
Oatvita
concept dates back as early as
2006
, it was not until

2012 that
5ensesinfood
was formally established with the support of a Portuguese start-up programme. Recently, however, the company has begun to attract investment with full horsepower to ensure that it can mass-produce the
in its
.Oatvita
-
5ensesinfood
's first and only product, made from fermented oats, is a functional food ingredient for ice cream, yogurt, beverages, juices and desserts.Speaking in more detail about the product with
NrtritionInsight
, Amorim de Sousa
said,
Oatvita
is an oat fermented water-based cream. He further explained: "This feature distinguishes our ingredients from the competitive products available on the market, and we know that there are no fermented oat milk substitutes on the market." Existing similar products are usually dehydrated. Amorim de Sousa
tells us that the product has unique functions and benefits in lowering cholesterol and maintaining intestinal bacterium balance by extracting the characteristic ingredients of oats into creams during the processing of
Oatvita
, which is rich in fiber.added:
Oatvita
is also a soluble fiber with low calories, clean labels, gluten-free and lactose-free. Because of its special texture and milky properties, it can also be used as an tissue formation agent.Amorim de Sousa
explains that because of its composition,
Oatvita
is naturally beneficial to the production of healthy and delicious foods, which is closely linked to trends in today's market.In the end product manufacturers can use
Oatvita
more widely in a variety of formulations to develop products that meet market trends such as digestive health, weight control, food insatiability, and cholesterol reduction," he said. Thiscream is sold in tons and can be used in ice cream, yogurt, dessert and juice beverage formulations.
Amorim de Sousa
tells us that the company now has recipes for seasonings and sauces, but he stresses that these areas are the real value of this ingredient in the food industry.in Portugal and Spain,
Oatvita
has been used to make an oat drink, but the company hopes to expand further in

2017 and
in

2018."We look forward to bringing our products across Europe. Although our initial orders and producers are located in Portugal and Spain, we hope to be able to break back into other markets such as France, Germany and the Uk. " process of expanding the business will take place in the existing test plant, increasing production from the current low speed to full speed, " he explained. We hope to
this
in

years from 2 to
, and to bring the plant to full
production within
years. "" after this, the company's business is expected to expand further systematically, as this is a new ingredient, and the process and products have been patented. This means that we may take a variety of ways, including authorized partnerships, so any expansion will need to be organized or conducted in partnership with potential partners. " although the company's focus so far has been on further roll-out of
Oatvita
,
Amorim de Sousa
does not shy away from discussing the innovative projects that the company will be implementing in the coming years.""We believe
Atvita
is a unique ingredient and we look forward to being a leader in oat pre-products and ingredient innovation," he said. That's why we're very focused on the development of this ingredient and related products in this area. ", for example, we have plans to develop a derivative product in
2017/2018
that will add microcapsule probiotics to
Oatvita
," he explains. Similar
Oatvita
, this derivative can also be used in end products such as beverages, ice cream or yogurt. However, as a derivative, the addition of probiotic ingredients will make it blue. This is also the most significant innovation in our production line.To demonstrate that these plans are a well-thought-out enterprise development strategy,
Amorim de Sousa
added: "However, in order to complete the development of the series, we must first bring the initial product,
Oatvita
, to market clearly and clearly." "" once this product is as successful as we expected in the next few years, we will start the probiotic project.confirmed: "Our production line and patents already include that project, it has been carefully considered."it is clear that the start-up has given careful consideration to how to adapt to this mature, competitive and well-funded industry, but
Amorim de Sousa
is aware of the challenges his company faces at first glance." As a start-up, our primary challenge is to develop a clear and healthy business plan and how to get accurate information about market trends, financial resources, and market penetration, especially sales. Finding the talent resources to manage your company's development projects is also one of the challenges. "" but after these problems are solved, the only challenge is to open up the market, and by then all the challenges will have become opportunities. That's why it's so important to be sensitive to the market, because it adapts the product to those challenges. believes that the growing demand for health, clean labels, low sugar and convenience foods is one of the opportunities for the food industry today, and that it is now more important than ever to understand what consumers think about their products. "Safe, reliable and accurate communication and labeling has become critical," he said. We this in mind and are currently developing a functional healthy food formula for ice cream and yogurt
Oatvita
. We hope that in the near future, this formula will be acceptable to most end-product manufacturers. "'s what we want to do,"
Amorim de Sousa concluded. We want to adapt to the trends captured in the market and overcome all the challenges with these formulations. The of this article is
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