Exploring sustainable fruit processing for Oat & Mill’s dairy-free ice cream

Tracy Butt and Nicole Detlor, Conestoga Food Research & Innovation Lab

Oat & Mill is a dairy-free ice cream manufacturer that develops their product from oats. Oat & Mill partnered with the Conestoga Food Research & Innovation Lab (CFRIL) to explore alternative fruit processing methods that align with the company’s commitment to sustainability and product quality. Following the national launch of their strawberry variety using locally sourced fruit, the team sought ways to reduce energy use and better preserve the taste and texture of fresh fruit in their products. 

CFRIL evaluated several fruit preparation methods, including various drying and freezing techniques, to determine the most suitable option for small-scale production. The analysis considered flavour quality, energy efficiency, accessibility, and cost. This collaborative research supported Oat & Mill in selecting an approach that enhances the fruit’s fresh characteristics while remaining practical for future product development. 

The results have helped inform Oat & Mill’s plans for scaling up production and exploring new local fruit flavours. With a flexible, low-energy processing solution in hand, the company is well positioned to grow its product line while staying true to its sustainability values. 

We acknowledge the support of the Natural Sciences and Engineering Research Council of Canada (NSERC).