Is Oat Cream Ultra-Processed? A Comprehensive Guide

According to the NOVA classification system, which categorizes foods by their degree of processing, many store-bought oat products, including oat cream, fall into the ultra-processed category. This designation is based on industrial processing and the inclusion of additives, not just the base ingredient.

Quick Summary

Store-bought oat cream is often categorized as ultra-processed due to industrial manufacturing processes and the use of additives. Examining ingredients is key to determining a product's processing level and identifying healthier alternatives. Homemade versions, requiring minimal processing, are generally not considered ultra-processed. Different brands and formulations vary widely.

Key Points

• Definition of Ultra-Processing: According to the NOVA classification, store-bought oat cream is often considered ultra-processed due to industrial techniques and the use of cosmetic additives.

• Key Additives: Commercial oat cream frequently contains added oils, emulsifiers (like lecithin), and stabilizers (like xanthan gum) to achieve a creamy texture and prevent separation.

• Homemade vs. Store-Bought: Homemade oat cream is minimally processed, containing only simple ingredients like oats and water, while industrial versions undergo enzymatic hydrolysis and UHT treatment.

• Health Implications: While oats have health benefits, additives in ultra-processed products, such as emulsifiers, can potentially affect gut health in some individuals.

• Ingredient Transparency: The best way to identify the processing level is by carefully reading the ingredient list, looking for additives that aren't typically used in home cooking.

• Informed Choice: For those prioritizing a minimally processed diet, homemade oat cream is the healthiest option, but some commercial organic versions may have fewer additives.

What is Oat Cream and How is it Made?

Oat cream is a plant-based alternative to traditional dairy cream, made primarily from oats and water. While the homemade version is simple and minimally processed, the store-bought variety involves a more complex, industrial manufacturing process to achieve its creamy texture, shelf stability, and long shelf life.

To create commercial oat cream, manufacturers first mill whole oats into a fine flour, which is then mixed with water. This slurry undergoes enzymatic hydrolysis, a process where natural enzymes break down the oat starches into smaller, simpler sugars, which provides a naturally sweeter taste. After this, the liquid base is often combined with other ingredients. Industrial methods use homogenization to create a smooth, consistent texture and ultra-high temperature (UHT) treatment to kill bacteria and extend shelf life.

Key Ingredients in Commercial Oat Cream

An examination of commercial oat cream ingredient lists reveals several components that define it as ultra-processed under the NOVA classification system. The presence of these additives, which are used for cosmetic rather than culinary purposes, is the primary factor.

• Oils: To replicate the richness of dairy cream, manufacturers add oils like rapeseed or sunflower oil. This helps with emulsion and creates a creamy mouthfeel.
• Emulsifiers: Substances like lecithin are used to blend the oil and water and prevent them from separating over time.
• Stabilizers and Thickeners: Gums such as xanthan gum, gellan gum, or locust bean gum are added to provide a thicker consistency and to prevent settling.
• Acidity Regulators: Ingredients like calcium carbonate are sometimes included to control pH levels, which helps prevent curdling in acidic liquids like coffee.
• Fortification: Many brands fortify their products with vitamins and minerals, including B12, vitamin D, and calcium, to boost the nutritional profile.

Homemade vs. Industrial Oat Cream Processing

The difference in processing levels between homemade and industrial oat cream is significant. Homemade versions are simple and minimally processed, while industrial versions are, by definition, ultra-processed.

• Homemade: This typically involves soaking rolled oats in warm water, blending them, and then straining the mixture through a fine-mesh sieve or nut milk bag. A small amount of oil and salt can be added for flavor and texture. The process is simple, and the final product contains only a few whole-food ingredients.
• Industrial: Commercial oat cream undergoes a multi-step process. It includes milling, enzymatic hydrolysis, homogenization, and UHT treatment. Additives are incorporated at various stages to ensure stability and mimic the properties of dairy cream.

Understanding the Ultra-Processed Food Classification (NOVA)

The NOVA food classification system groups foods according to the extent and purpose of the processing they undergo.

1. Unprocessed or Minimally Processed Foods: These are natural foods altered very little, like fresh fruits, vegetables, grains, and meats.
2. Processed Culinary Ingredients: Substances like salt, sugar, and oils that are derived from Group 1 foods.
3. Processed Foods: Simple industrial products made by adding Group 2 ingredients to Group 1 foods, such as canned vegetables or certain breads.
4. Ultra-Processed Foods (UPFs): Formulations of food substances often containing little to no intact Group 1 food. Their creation involves multiple industrial processes and includes cosmetic additives like emulsifiers, thickeners, and artificial flavors.

Commercial oat cream, with its added emulsifiers, stabilizers, and oils, fits squarely into the NOVA Group 4 classification of Ultra-Processed Foods.

Oat Cream vs. Homemade Oat Cream

Feature	Commercial Oat Cream	Homemade Oat Cream
Processing Level	Ultra-processed (NOVA Group 4)	Minimally processed (NOVA Group 1 & 2)
Ingredients	Water, oats, added oil, emulsifiers, stabilizers, acidity regulators, fortified vitamins	Oats, water, optional oil, and salt
Texture & Consistency	Consistent, smooth, and specifically formulated for use like dairy cream due to additives	Can be slightly less uniform; texture varies with blend time and straining method
Shelf Life	Long-lasting when unopened due to UHT treatment and packaging	Short shelf life, typically around a week in the refrigerator
Control	No control over ingredients or additives	Full control over every ingredient and additive, or lack thereof
Nutrient Integrity	Many native nutrients are lost or altered during industrial processing and then added back through fortification	Retains more of the whole food nutrients from the oats

The Health Implications of Additives

While oats themselves offer potential health benefits, the additives in commercial oat cream can raise health concerns for some individuals.

• Emulsifiers and Gut Health: Some research in rodents suggests that emulsifiers and other food additives may negatively affect the gut microbiome and potentially contribute to inflammation. For individuals with inflammatory bowel diseases like Crohn's or colitis, choosing products without these additives may be beneficial.
• Thickeners and Gut Sensitivity: Common thickeners like carrageenan have been subject to controversy. While approved for use, some animal studies and anecdotal reports suggest it could trigger intestinal inflammation in sensitive individuals.
• Oils and Inflammation: Some commercial oat creams use oils that are higher in omega-6 fatty acids. An imbalance between omega-6 and omega-3 fatty acids can promote inflammation. However, fortified options or those using healthier fats, like rapeseed oil, are available.

Is there a healthy option for oat cream?

Yes. Choosing homemade oat cream over store-bought versions is the best way to ensure you are consuming a minimally processed product. The healthfulness of store-bought oat cream largely depends on the specific ingredients and the individual's sensitivities. Reading ingredient lists carefully and opting for brands with minimal additives is recommended. Products labeled as 'organic' may have fewer additives, but they can still be ultra-processed due to heat treatments and other methods.

Conclusion

Based on the widely accepted NOVA classification system, most commercially produced oat cream is considered ultra-processed because of the industrial methods and cosmetic additives used in its production. While oat as a raw ingredient is a whole food with health benefits, the journey from oat grain to shelf-stable cream involves significant modification. For those seeking to avoid ultra-processed foods, making homemade oat cream from simple ingredients like oats, water, and oil is the most direct and transparent option. Ultimately, understanding the difference in processing is key to making informed dietary choices. It highlights that not all plant-based products are created equal and that a food's classification depends on more than just its core ingredient.

Authoritative Outbound Link

Learn More with Our Sources:

• Ultra-processed foods: what they are and how to identify them - PMC
• Is Oat Milk a UPF? - Overherd
• Oat cream, oat cuisine, oat cream (raw?, organic?) - Diet and Health
• Oat Cream - Occasionally Eggs
• How is oat milk made: A Simple Guide - OATENTIK
• Nova classification - Wikipedia

Frequently Asked Questions

What is the NOVA classification system?

The NOVA system is a framework that classifies foods into four groups based on the extent and purpose of the processing they have undergone, ranging from unprocessed (Group 1) to ultra-processed (Group 4).

Why is store-bought oat cream considered ultra-processed?

Store-bought oat cream is considered ultra-processed because of the multiple industrial processes involved in its creation and the addition of ingredients like emulsifiers, stabilizers, and oils for cosmetic purposes, such as achieving a specific texture and shelf stability.

Does being ultra-processed make oat cream unhealthy?

Not necessarily, but it can be less nutritious than its minimally processed counterpart. The health implications depend on the specific additives and an individual's sensitivities, with some additives potentially impacting gut health in some people. The overall diet is the most important factor.

Are all oat products ultra-processed?

No. The level of processing depends on the product. Rolled oats are minimally processed, while commercial oat milk and cream, with added emulsifiers and stabilizers, fall into the ultra-processed category.

How can I tell if an oat cream is ultra-processed?

Check the ingredient list. The presence of emulsifiers (e.g., lecithin), stabilizers (e.g., xanthan gum), and other additives that are not standard culinary ingredients is a strong indicator of an ultra-processed product.

Is homemade oat cream ultra-processed?

No, homemade oat cream is considered minimally processed. It typically uses only whole food ingredients like oats, water, and optional oil and salt, without the industrial treatments or cosmetic additives found in commercial versions.

Are organic oat creams less processed?

Organic oat creams can still be ultra-processed. While they may avoid certain artificial ingredients, the use of industrial processes like UHT and approved organic additives such as gums can still classify them as ultra-processed.