For our Oat Original, we use natural enzymes to cut whole grain oats. During this process, the natural carbohydrates are “cut” into smaller chain carbohydrates which is actually sugar. Long story short, we don’t add any sugar into our Oat M*lk but some natural sugar results from our processing. For our gluten-free Oat Zero Sugar, we use oat flour instead of whole grain oats, which means no hefty work to break down the oats and no sugar is created in the process. 

They both taste great in our (humble!) opinion. The Oat Zero Sugar has a refreshing mouthfeel and the taste is more neutral! Our Oat Original is more creamy, slightly sweet with delicious oaty notes. 

Excellente question! Nous avons pu fabriquer l’Avoine Zéro Sucre sans gluten en utilisant de la farine d’avoine sans gluten. L’approvisionnement en farine d’avoine sans gluten est plus stable que les grains d’avoine entiers sans gluten. C’est aussi ce qui nous a permis de le fabriquer ce la*t avec 0g de sucre, et nous savons c’est quelque chose d’important pour nos consommateurs.