ice cream scoops in bowl

Dairy Alternative Ice Cream

Oat-Standing™ Functional Oat Flour can help manufacturers deliver a range of dairy alternative ice creams, from luxurious and indulgent to a more economical product.

Oat-Standing™ Functional Oat Flour is available in gluten free or organic and is milled through a proprietary process, providing a consistent viscosity throughout heating and cooling cycles. It is an ideal ingredient when you are looking for functional benefits in dairy alternative ice cream.

Manufacturing Challenges

ice cream scoops in bowl

Aging of Mix

Oat-Standing™ Functional Oat Flours deliver different viscosity profiles over a range of addition rates supporting optimum texture formation in the finished product.

ice cream scoops in bowl


By using Oat-Standing™ Functional Oat Flour, you can achieve at least 40% overrun rendering it suitable for multiple product ranges from luxurious and indulgent to a more economical product.

ice cream in cones

Melt & Texture

Dairy alternative ice cream made with Oat-Standing™ Functional Oat Flour shows good resistance to melt over time and firm textural properties, maintaining the thick, creamy consistency in the tub and a desirable sensory experience for the consumer.

Get in Touch

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Teresa Kelly

Senior Sales Manager
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Tommy Maher

Business Development Manager
Kate Lennon

Kate Lennon

Business Development Manager