Livoo, a Swedish food tech startup, has introduced Eco-Oatup, a protein- and fibre-rich ingredient made from oat milk pulp. The company uses a proprietary drying technology to stabilize the oat okara, which is high in protein, fibre, and micronutrients, into a shelf-stable ingredient suitable for various applications such as baked goods and meat and dairy alternatives. Livoo's sustainable approach not only transforms a low-value byproduct into a high-value food ingredient but also helps in reducing the environmental footprint by upcycling waste.

Livoo's oat pulp protein, with 40% native oat protein and 20% fibre, has a low climate impact compared to other protein sources, generating only 0.87kg of CO2e per kg. The company's modular drying systems enable flexible deployment at production sites, reducing transportation and waste. Livoo's oat protein is already being shipped to B2B partners in Europe, and the company is expanding its operations to support growing demand and exploring new applications for the ingredient in various industries such as skincare and pet food.