Exploring sustainable fruit processing for Oat & Mill’s dairy-free ice cream
Evaluating alternative fruit processing methods to support sustainability, product quality, and future product innovation
Tracy Butt and Nicole Detlor, Conestoga Food Research & Innovation Lab
About Oat & Mill
Oat & Mill is a Canadian manufacturer of dairy-free ice cream products made from oats, with a focus on quality ingredients and sustainable practices.
The challenge
Following the launch of a product featuring locally sourced fruit, Oat & Mill wanted to identify processing methods that could reduce energy use while better preserving the flavour and texture of fresh fruit. The company also needed solutions that were practical and accessible for a growing manufacturer.
Approach
- Evaluated multiple fruit processing and preservation methods
- Tested selected approaches using locally sourced fruit
- Assessed flavour, texture, and overall product quality
- Considered energy use, accessibility, and cost as part of the evaluation
- Collaborated with Oat & Mill to identify the most suitable processing option
Results
- Identified a fruit processing approach that supports product quality and operational needs
- Demonstrated improved preservation of fresh fruit characteristics
- Provided data to support future production and scale-up decisions
- Created opportunities to expand the use of locally sourced fruit in new products
- Delivered insights to guide future product development initiatives
Why it matters
This project helps Oat & Mill continue growing its product portfolio while maintaining its commitment to sustainability and quality. The work supports:
- More sustainable production practices
- Enhanced flavour and product quality
- Greater flexibility for future product innovation
- Increased use of locally sourced ingredients
- Long-term growth and product diversification
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We acknowledge the support of the Natural Sciences and Engineering Research Council of Canada (NSERC).
