Oat, rice, malt, almond… The question is no longer whether to develop a plant-based beverage, but which base can deliver the taste, texture, nutritional profile and positioning each project requires. At MAK, we bring different plant-based solutions together in one portfolio, enabling manufacturers to formulate, compare and scale without multiplying suppliers.
What does the ingredient need to do within the formulation?
That is exactly where we start at MAK.
As a plant based concentrate supplier, we have developed a portfolio capable of addressing different product briefs through a single partner: from Oat Concentrate Standard and Oat Concentrate Low Dextrose to solutions with almond, malt, cocoa, coffee, pistachio, hazelnut and peanut, as well as our rice-based developments.
Because there is no single perfect plant-based base.
There is a right base for each product.
Why Use Concentrates Instead of Starting with a Finished Plant-Based Beverage?
For an industrial manufacturer, a plant-based beverage concentrate is not simply a plant-based drink with less water.
It is a formulation tool.
With our oat concentrate, for example, 200 g of concentrate + 800 g of water can produce 1,000 g of oat beverage.
This means transporting a concentrated base and adding water later in the process, rather than moving large quantities of water throughout the supply chain.
But the industrial value goes further.
A concentrate provides greater flexibility to adjust the final formulation and use the same platform to develop multiple product concepts.
The B2B market report analysed for this guide identifies innovation in concentrated formats, sustainability and functionality among the key development areas within the category.
For procurement and R&D teams, the implication is clear:
less interest in purchasing a standard finished beverage and greater value in having a flexible base from which to build the final product.
Oat Concentrate: When Texture and Versatility Come First
Oat is one of the most versatile bases for plant-based beverage development.
Our Oat Concentrate Standard is produced from the edible part of the oat grain through hydrolysis using natural enzymes, followed by a physical concentration process. Its ingredient list is simple: oat and water.
It offers 63–66°Bx, a Brookfield viscosity of 10,000–16,000 cps, and 9.2 g of protein according to MAK’s published specifications.
Where does it add value?
In projects where manufacturers are looking for body, creaminess and a versatile plant-based foundation suitable for multiple applications.
Plant-based beverages, dairy alternatives, smoothies, shakes, coffee applications, breakfast products, snacks and culinary developments can all be built around an oat base.
But the profile of that base can also be adapted.
Our Oat Concentrate Low Dextrose, for example, undergoes a lower degree of hydrolysis than the Standard version, enabling formulations with lower sweetness and a more pronounced oat character.
The question, therefore, should no longer simply be:
“Do we want oat?”
But rather:
“Which oat solution does our product need?”
Rice Concentrate: When the Formulation Objective Changes
Rice plays a different role.
While oat is particularly valuable for building body and texture, Rice Concentrate opens opportunities for projects requiring a different plant-based profile and high technological versatility.
At MAK, our rice concentrate is produced through a controlled enzymatic process, followed by filtration and concentration to approximately 65°Bx.
And its potential goes far beyond plant-based beverages.
It can be used in vegan ice cream, bakery, gummies, energy and cereal bars, as well as other food formulations, making rice particularly interesting for manufacturers operating across multiple product categories.
Our development also contains 0% fructose and has been designed for projects where manufacturers are looking to combine plant-based functionality with a clean-label formulation strategy.
In other words:
oat and rice do not necessarily compete to perform the same job.
They can solve different formulation briefs.
Oat & Nuts: When the Sensory Profile Needs to Go Further
What if the objective is not simply to build a plant-based base, but to differentiate it?
That is where blends become particularly interesting.
Almond brings a distinctive sensory profile and can take an oat base into more indulgent or premium territory.
At MAK, Oat & Almond Concentrate forms part of our range of oat concentrates combined with other ingredients.
From a B2B perspective, the advantage is straightforward:
manufacturers do not have to start from scratch combining separate ingredient systems to create the desired profile.
They can work from a concentrated base designed to bring both components together.
This can be particularly relevant for premium plant-based beverages, coffee applications, smoothies, shakes and concepts where the nut profile is part of the product’s value proposition.
Malt takes the sensory profile in another direction.
Here, the goal is not necessarily to create the most neutral plant-based base possible.
It is to create character.
Combining oat and malt provides an opportunity to explore more cereal-forward and toasted profiles, particularly for manufacturers looking to move beyond conventional dairy alternatives and establish a more distinctive product identity.
MAK’s plant-based portfolio includes Oat & Malt Concentrate, alongside other developments such as Oat & Coffee, Oat & Cocoa, Oat & Pistachio, Oat & Hazelnut, Oat & Peanut and Oat & Caramel.
This changes the R&D conversation considerably.
We are no longer simply talking about replacing dairy.
We are talking about using a plant-based platform to create entirely new product profiles.
Oat, Rice, Almond or Malt: Which One Should You Choose?
We would not choose based on which ingredient is “better”.
We would choose based on the product brief.
That means looking first at the final formulation: What texture does the product need? How sweet should it be? What sensory profile are you targeting? Should the base remain relatively neutral or become part of the product’s identity?
These questions help determine whether oat, rice or a blended plant-based concentrate is the most suitable starting point.
If the priority is body, creaminess and maximum versatility, oat is an obvious starting point.
If the project requires lower sweetness and a stronger cereal character, we would consider our Oat Concentrate Low Dextrose.
If the formulation calls for a different plant-based base with versatility beyond beverages, Rice Concentrate opens another development route.
For a more premium, nutty profile, Oat & Almond can be explored.
And when a more distinctive cereal and malted character is required, Oat & Malt takes the formulation in another direction.
That is precisely the advantage of having multiple solutions within the same portfolio:
instead of forcing the product brief to fit the ingredient available, you can select the ingredient that best fits the brief.
MAK: A One-Stop Shop for Plant-Based Innovation
This is where our proposition becomes particularly valuable.
We do not want to be simply the supplier manufacturers call when they need oat concentrate.
We want to be the partner they call with a question:
“This is the product we want to develop. Which plant-based base makes the most sense?”
Our portfolio includes Oat Concentrate Standard, Oat Concentrate Low Dextrose, Rice Concentrate and a broad range of oat blends, including almond, malt, cocoa, coffee, pistachio, hazelnut, peanut and caramel.
And when a project requires something beyond the existing portfolio, our Tailor Made Solutions approach enables us to develop ingredients around specific sensory, technical and production requirements.
For our customers, this means being able to compare alternatives, develop new concepts and expand product ranges through a single point of contact.
R&D gains flexibility.
Procurement reduces complexity.
And brands can accelerate the journey from concept to industrial production.
Looking for a Plant-Based Concentrate Supplier? Start with the Product, Not the Ingredient
Choosing the right plant-based concentrate starts with the finished product you want to create.
Texture, sweetness, sensory profile, nutritional positioning and final application all influence which base makes the most sense. An oat concentrate may be the right solution for one project, while rice, oat & almond, oat & malt or another blended concentrate may be better suited to another.
At MAK, we help manufacturers translate these product requirements into industrially viable and scalable plant-based solutions, combining standard concentrates, blended formulations and tailor-made developments within the same portfolio.
This allows R&D and procurement teams to select the right ingredient for the brief rather than adapting the brief to the ingredient available.
Because the value of a plant-based concentrate supplier is not simply the number of products in its catalogue.
It is the ability to provide the right solution for each product concept.