Understanding the NOVA Classification System
To determine if Oatly is an ultra-processed food, one must first understand the NOVA classification system, a framework developed to categorize foods based on their degree of processing.
- Group 1: Unprocessed or minimally processed foods. These are foods altered slightly without adding ingredients that change their fundamental nature. Examples include fresh fruits, vegetables, whole grains, and plain yogurt.
- Group 2: Processed culinary ingredients. This group includes substances derived from Group 1 foods, such as oils, flour, sugar, and salt, which are not meant to be eaten on their own but are used to prepare and season meals.
- Group 3: Processed foods. Foods made by combining Group 1 and Group 2 ingredients, usually involving methods like cooking or fermentation. Think of items like canned vegetables, simple cheeses, and basic breads.
- Group 4: Ultra-processed foods (UPFs). This category includes industrial formulations with numerous ingredients, often with five or more, including additives not typically used in home cooking. These products are designed for convenience, hyper-palatability, and long shelf life.
The Oatly Production Process: A Step-by-Step Breakdown
Oatly openly shares its production process, which is a key factor in its classification.
- Milling: Oats are mixed with water and milled into a slurry.
- Enzyming: Natural enzymes are added to break down the oat's starches into smaller sugars, like maltose, which creates the milk's sweet flavor and creamy texture.
- Separation: The resulting liquid oat base is separated from the solid oat fibers.
- Ingredient Addition: This is a crucial step where fortifying minerals and vitamins are added, along with other functional ingredients such as rapeseed oil, salt, and acidity regulators like dipotassium phosphate.
- Heat Treatment and Homogenization: The liquid is heat-treated to extend its shelf life and then homogenized to ensure the ingredients remain uniformly mixed.
This process, particularly the enzymatic hydrolysis and the addition of oils, vitamins, minerals, and acidity regulators, goes far beyond minimal processing and places Oatly firmly within the ultra-processed category according to the NOVA criteria.
Why Oatly is Classified as an Ultra-Processed Food
Despite Oatly's marketing as a wholesome product, its manufacturing methods and ingredients meet the definition of an ultra-processed food (UPF).
Key characteristics of Oatly as a UPF:
- Industrial Ingredients: The presence of low erucic acid rapeseed oil, dipotassium phosphate, and various fortifying vitamins (A, D2, B12) and minerals (calcium, phosphorus, iodine) are key indicators. While some additives like vitamins are for fortification, their industrial inclusion is a UPF marker.
- Extensive Processing: The enzymatic breakdown of oat starch into simple sugars like maltose is a significant industrial process not achievable at home. This chemical transformation is a core element of ultra-processing.
- Designed for Palatability: Ingredients like oil and maltose are added to achieve a specific creamy texture and sweet taste that is designed to be highly palatable and imitate cow's milk.
- Long Shelf Life: The UHT heat treatment and homogenization processes are industrial techniques that ensure a long, unrefrigerated shelf life, a hallmark of many UPFs.
A Comparison of Oatly and Homemade Oat Milk
| Feature | Oatly (Commercial Oat Milk) | Homemade Oat Milk | Reason for Difference |
|---|---|---|---|
| Processing Level | Ultra-processed (NOVA Group 4) | Minimally Processed (NOVA Group 1) | Industrial enzymatic breakdown, homogenization, and addition of multiple additives vs. simple blending and straining. |
| Ingredients | Oats, water, oil, salt, acidity regulator (dipotassium phosphate), and fortified vitamins/minerals. | Oats and water (optionally with a pinch of salt). | Commercial products use additives to improve flavor, texture, and stability for mass production. |
| Added Sugars | Contains naturally derived maltose from enzymatic process, labeled as 'added sugars' per FDA guidance. | Contains only the natural sugars found in oats, with no added sweeteners. | The industrial enzymatic process breaks down complex starches into simple sugars. |
| Texture & Stability | Creamy, smooth, and stable. Special barista versions resist curdling in hot coffee due to additives. | Thinner, can become slimy or separate, especially when heated. | Additives and homogenization prevent separation and ensure a consistent mouthfeel. |
| Shelf Life | Can be shelf-stable for months due to Ultra-High Temperature (UHT) treatment and aseptic packaging. | Lasts only a few days in the refrigerator due to minimal processing and no preservatives. | Industrial heat treatment and sterile packaging are used to extend shelf life. |
Implications of Consuming Ultra-Processed Foods
While Oatly's UPF classification is a point of concern for some, it is important to contextualize this. Not all UPFs are created equal, and many fortified plant-based milks offer nutritional benefits that traditional milks may lack for specific dietary needs.
Potential Concerns:
- Lower Nutrient Density: Despite fortification, some UPFs may have a less favorable nutrient profile compared to their minimally processed counterparts, particularly in terms of fiber and protein.
- High Glycemic Impact: The enzymatic process in some oat milks breaks down starches into simple sugars, which can lead to a more rapid increase in blood sugar compared to whole oats. Oatly, however, notes its glycemic load is low, similar to cow's milk.
- Additives: While approved for consumption, some individuals may prefer to avoid industrial additives like acidity regulators and emulsifiers.
Potential Benefits (often cited by Oatly):
- Fortification: Many Oatly products are fortified with vitamins (D, B12) and minerals (calcium) that are essential for those on plant-based diets or who are lactose intolerant.
- Source of Unsaturated Fats: Oatly's addition of rapeseed oil provides beneficial unsaturated fats, which can help maintain normal blood cholesterol levels.
Ultimately, whether Oatly's UPF status is a deal-breaker depends on individual health goals and dietary philosophy. For some, the nutritional fortification outweighs the industrial processing, while others prefer to seek out minimally processed foods exclusively.
Conclusion: A Nuanced Perspective
In conclusion, based on the widely used NOVA classification system, Oatly oat milk is categorized as an ultra-processed food. The key factors in this classification are the multiple industrial processing steps, including enzymatic hydrolysis of oats and the addition of functional ingredients and fortifying vitamins and minerals. This industrial formulation makes it distinctly different from minimally processed foods and simple homemade oat milk.
While the term "ultra-processed" can carry a negative connotation, it is crucial to look beyond the label. Oatly's fortification can provide important nutrients for those on plant-based diets. However, consumers mindful of industrial additives and potential blood sugar impact may prefer less-processed alternatives or making their own oat milk. The most balanced approach for any diet is to consider the full picture of a product's ingredients and processing, not just a single classification, and ensure overall intake is varied and nutrient-dense.
Frequently Asked Questions
What exactly makes Oatly ultra-processed?
Oatly is classified as ultra-processed due to its industrial manufacturing, which uses enzymes to break down oats into simple sugars, and the addition of ingredients not typically found in a home kitchen, such as acidity regulators, oils, and fortifying vitamins.
Is all oat milk ultra-processed?
No, not all oat milk is ultra-processed. Simple homemade oat milk, made only from oats and water, is minimally processed. Some organic commercial brands may also have fewer additives and industrial processing steps.
Does being ultra-processed mean Oatly is unhealthy?
Not necessarily. While many ultra-processed foods are high in salt, sugar, and fat, the term primarily refers to the manufacturing process, not the nutritional content alone. Oatly is fortified with essential vitamins and minerals, which can be beneficial for some diets, but it also contains added oil and sugars from the enzymatic process.
Is the sugar in Oatly bad for you?
The sugar in Oatly, maltose, is produced during the enzymatic process and is classified as an "added sugar" by the FDA. While it is a simple sugar that can impact blood sugar, the overall glycemic load of a serving is considered low.
Why does Oatly add oil to its milk?
Oatly adds oil, typically rapeseed oil, to its oat milk to achieve a richer, creamier texture and to prevent the separation of ingredients. This creates a smoother mouthfeel that many consumers find appealing.
What is dipotassium phosphate, and why is it in Oatly?
Dipotassium phosphate is an acidity regulator used in Oatly, especially in its Barista edition. It helps balance the pH, which prevents the oat milk from curdling or splitting when added to hot, acidic coffee.
Can I still drink Oatly if I want to avoid ultra-processed foods?
If avoiding ultra-processed foods is a priority, you can choose to make your own oat milk at home, which is a minimally processed alternative. If convenience is important, check labels for commercial brands with shorter, simpler ingredient lists and no added oils or excessive additives.
