It may surprise you that plenty (if not most) plant-based milks contain industrial seed oils like canola, rapeseed or sunflower oil. It helps them taste, well, more milky, and create the creamy texture we love in our coffee.
But we’re on a mission to make a plant-based milk that does the right thing by you, your coffee, and the environment. So we’ve proudly embraced Aussie olive oil in our oat milk, as an industrial seed oil alternative. After all, everything we do is for the sake of goodness.
Our Ingredients
Fresh Clean Water - This one is pretty self-explanatory. We use some of Australia's finest spring water as the base to our oat milk.
Aussie Oats - With some of the best oats in the world grown here in Australia, why would we get oats from anywhere else? They are also really sustainable crops to grow and we have a plentiful supply.
Aussie Olive Oil - Plant-based milks need a little fat to create that creamy texture we all love. To do this, you can either use industrial seed oils (AKA canola, rapeseed, sunflower oil etc.) or Australian liquid gold (better known as olive oil). We choose olive oil. Naturally.
Acacia Gum - Gums are added to help create a better mouth feel and prevent separation. Many plant-based milks contain vegetable gums (like guar gum or gellan gum) but we choose to use acacia gum which is a prebiotic.
Mineral - Dipotassium phosphate is a water-soluble salt that is used to balance the pH of OMG to ensure it works particularly well with coffee. It's also a source of potassium. Calcium carbonate also helps to balance the acidity for coffee and provides calcium as a dietary supplement.
Sea Salt - Everything is better with a bit of salt. We use a minimal amount to round out the flavour of OMG.
