Oat bran is a part of oat grain that is processed to remove the inedible exterior part of the oat grain. This processing separates the oat groat and oat bran leaving the oat grain kernel and other inedible grain portion of the grain. The oat bran is separated such that its fraction is not more than 50% of the original material that is whole oat grain. It consists of total beta-glucan content of around 5.5% (dry-weight basis) and the total dietary fiber content of at least 16% (dry-weight basis) such that at least one-third of the total dietary fiber is soluble fiber. There are various oat bran types namely coarse, medium, fine and micro-ground oat bran that are used widely in bread, cereals, cookies, even in animal feed and in other food items.
- Increasing Demand for Nutritious Food Products Around the World
- Growing Demand for Easy to Make Snacks, Food and Beverages
- Rising Use of Oat Bran Among Health Consisous Working Class people for Breakfast
- Emerging Use of Oar Bran in Livestock Industry as Animal Feed
- Concerns Involved with Consumption of Oat Bran by People with Celiac Diseases
- Regulatory Compliance with Labeling and Packaging of Oat Bran
The key Vendors profiled in the report are Bobís Red Mill Natural Foods (United States), Grain Millers, Inc. (United States), Mornflake (United Kingdom), NOW Foods (United States), Hodgson Mill, Inc. (United States), E. Flahavan and Sons Limited (Ireland), Nestle S.A (Switzerland), Bagrrys India Limited (India), Aussee Oats Milling Pvt. Ltd (Sri Lanka), Richardson International Limited (Canada) and Glucanova AB (Sweden).