The Ingredients Experts is now the exclusive distribution partner of Livoo, a Swedish foodtech company that turns oat pulp from oat drink production into functional food ingredients, for Germany, Austria and Switzerland. Through the partnership, customers gain direct access to the OATup® product line, including: OATup® protein powder, a fine oat protein concentrate with around 40% protein and 20% fibre for protein and nutritional enrichment; and OATup® fibre, a coarse, functional oat ingredient with high water and oil holding capacity for muesli, bars and extruded products. For customers in research and development as well as procurement, this means direct access to upcycled oat ingredients with comprehensive technical support.
Livoo: By-Products as a Source of Raw Material
Livoo AB is based in Växjö, Sweden, and specialises in turning by-products of the food industry into high-quality ingredients. The starting material for OATup® is the pulp that remains after the liquid has been separated in oat drink production. It still contains protein, fibre and minerals. Livoo gently dehydrates the pulp using proprietary technology and stabilises it into a storable ingredient. According to the company, the pulp is recovered close to the beverage producers' sites, which reduces the transport of wet biomass.
Both OATup® variants are non-GMO and plant-based. They offer a mild oat flavour and fit into a formulation without adding complexity to the ingredient list. This clean-label profile meets the growing demand for transparent and sustainable ingredients.
“Livoo was built on a simple idea: valuable food resources should be used to their full potential. After several years of development, we are now producing OATup at industrial scale, with the capacity to serve manufacturers that need significant volumes and consistent quality. We help food producers turn side streams into high-quality ingredients, improve process efficiency and create new sources of revenue. At this stage of our growth, choosing the right distribution partners is essential, and The Ingredients Experts will help us bring that vision to the DACH market.”
– Stefan Ekstrand, CEO of Livoo
The Product Portfolio at a Glance
OATup® protein powder is a fine powder with a particle size below 50 microns. It contains around 40% protein and 20% fibre, roughly three times the protein of conventional oats, with a low content of digestible carbohydrates. Per 100 g, Livoo reports 620 mg magnesium, 19 mg iron and 15 mg zinc. The light brown powder disperses completely in water, has a very good, fine mouthfeel and a milder inherent taste than many other plant proteins. It is particularly suited to sports nutrition, plant-based dairy alternatives, bakery, food supplements and meat alternatives. For extrusion, Livoo recommends the fine powder for expanded products such as balls, rings or curls.
OATup® fibre is the fiber variant with a particle size above 600 microns. It has a high water and oil holding capacity, a light brown colour and a light oat flavour. It suits products in which texture matters alongside nutrition: muesli, granola, cereals, energy bars and porridge. In extrusion trials, Livoo recommended the coarse variant for crunchy clusters, dense protein bites and granola-type inclusions. It creates a rustic, high-fibre texture but raises torque in the extruder because of its stronger water binding.
Livoo points out that OATup® does not behave like starch. In extruded recipes, expansion and crispness have to come from the starch system. A pilot recipe has already been successfully tested.
Protein Quality and Carbon Footprint
Oat protein contains high levels of branched-chain and sulfur-containing amino acids, but its lysine content of 44 mg per gram of protein sits just below the FAO/WHO reference value of 45 mg. Pairing with lysine-rich proteins closes this gap: according to Livoo, a 50:50 blend of OATup® and pea protein (based on protein) reaches a PDCAAS of 1.0. In meat alternatives, the combination can also improve texture.
Livoo puts the carbon footprint of OATup® at 0.87 kg CO₂ per kg. As comparison values, the company cites Carbon Cloud data (2025): 4.5 kg for pea protein, 5 kg for soy protein, 4 kg for wheat protein and 10 kg for whey protein. These are manufacturer figures that should be checked against the specific recipe and system boundary.
A Partnership with a Long-Term Perspective
Juan Carrillo, VP of Ingredients at Livoo, has set out the company's expectations for the collaboration:
“We believe The Ingredients Experts is the right partner to bring OATup® to more food manufacturers across Germany, Austria and Switzerland. Their knowledge of the market, close relationships with product developers and shared commitment to more sustainable ingredients make this a strong fit. OATup® turns a side stream from oat drink production into a versatile source of protein and fibre. Together, we can help manufacturers explore what it makes possible in their next products.”
For The Ingredients Experts, this means a concrete task: not only securing availability and logistics, but actively bringing the technological profile of the products to the market.
"Partnering with Livoo is an important step in diversifying our portfolio. Every day, our goal at The Ingredients Experts is to proactively offer our customers solutions and, above all, genuine innovations. OATup® is exactly that: an upcycled ingredient that combines protein and fibre, is available at industrial scale and gives product developers new room to create. We are proud to work with Livoo and look forward to bringing OATup® to food manufacturers across Germany, Austria and Switzerland."
– Tino Heiden, Managing Director
Interested?
Customers from research and development as well as procurement can request product information and technical data for OATup® protein powder and OATup® fibre directly from The Ingredients Experts, along with information on availability, specifications and applications.
