Oat protein
Oat protein suppliers and sourcing guide
Oat protein is the protein-rich fraction of oats (Avena sativa). It is usually a co-product of oat processing: oat flour is treated with enzymes and water to dissolve the starch for oat drinks, syrups or beta-glucan, and the insoluble protein fraction is separated and dried. Brands buy oat protein concentrates as a light tan powder for drinks, bars, cereals and baked goods.
- Category
- Proteins and amino acids
- Also known as
- Avena sativa protein · Oat protein concentrate
- Facts checked
- November 2026
Forms and grades of oat protein
Suppliers sell different products under the same name. Specify the one you need.
Protein concentrate
Powders of roughly 50% to 80% protein on a dry basis, the main commercial form.
Gluten-free grades
Oat protein made from oats grown and handled to avoid wheat, barley and rye cross-contact, tested for gluten.
Organic
Concentrate made from certified organic oats.
Hydrolyzed or soluble grades
Oat protein treated with enzymes for better solubility in drinks.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Protein
- Crude protein by Dumas combustion or Kjeldahl (N x 6.25), on an as-is and dry basis; this is the main number you pay for in oat protein.
- Moisture and ash
- Moisture by loss on drying and total ash, which together with protein and fat close the proximate analysis.
- Fat, fiber and carbohydrate
- Fat and dietary fiber by AOAC methods for the nutrition panel; residual fat also affects flavor stability.
- Heavy metals
- Lead, arsenic, cadmium and mercury by ICP-MS; plant proteins concentrate metals from the seed, so check results against your own limits.
- Microbiology
- Total plate count, yeast and mold, Enterobacteriaceae or coliforms, E. coli and Salmonella.
- Gluten
- Gluten by an R5 ELISA method for gluten-free grades; this tests for wheat, barley and rye cross-contact.
Storage, lots and expiry
Storage and shelf life
Store oat protein sealed in its multiwall bag or lined container in a cool, dry place away from strong odors, and reseal opened packs, since the powder picks up moisture and odors. Warm storage speeds off-flavor development from residual fat. Shelf life is set by the supplier's specification, and moisture, micro and a taste check are the usual retest points.
Lots and expiry dates
Record protein, moisture and, for gluten-free grades, the gluten result for each lot. Rotate stock FEFO, since residual oat fat can go stale in older stock.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
GRN 575, for oat protein notified by Tate & Lyle, closed on September 18, 2015 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)The intended use in GRN 575 is as a protein source in foods generally, including meat and poultry.
Source: hfpappexternal.fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Oat protein suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking oat protein suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell oat protein? Request a listingFrequently asked questions
What forms of oat protein can brands buy?
Common forms include protein concentrate, gluten-free grades, organic and hydrolyzed or soluble grades. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for oat protein include?
Expect protein, moisture and ash, fat, fiber and carbohydrate, heavy metals, microbiology and gluten, each with its method, specification and result for that lot.
How should oat protein be stored?
Store oat protein sealed in its multiwall bag or lined container in a cool, dry place away from strong odors, and reseal opened packs, since the powder picks up moisture and odors. Warm storage speeds off-flavor development from residual fat. Shelf life is set by the supplier's specification, and moisture, micro and a taste check are the usual retest points.
What is the regulatory status of oat protein?
GRN 575, for oat protein notified by Tate & Lyle, closed on September 18, 2015 with FDA having no questions. The intended use in GRN 575 is as a protein source in foods generally, including meat and poultry.
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Sell ingredients to brands?
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