​​Angeliki Triantafyllou​

Initial attempts to create oat-based milk alternatives often resulted in a grainy texture and low soluble protein content. To increase solubility, some methods used proteinase, which frequently caused bitter off-flavours and unwanted browning during high-temperature processing. These enzymes broke the oat proteins into small fragments, compromising the drink's stability and taste.

Triantafyllou’s solution was a more precise enzymatic approach. She used a protein deamidase alongside amylases to solubilise the oat protein without breaking it into smaller, bitter fragments. The process typically runs at 55°C, resulting in a whiter liquid base, improved protein content and a finer, more stable foam. This smooth mouthfeel elevated the consumer experience and made the drink not only suitable for everyday use, but also appealing to a broader audience beyond those with dietary restrictions.

Moving from niche to mainstream

In the 1990s, food scientist Rickard Öste and a team at Lund University set out to answer a practical question: could oats become a nutritious, digestible alternative to cow’s milk—especially for those with lactose intolerance—while adding value to low-cost oat by-products typically sold as animal feed? The project began as a collaboration with the Swedish Farmers’ Association but quickly gained momentum. Angeliki Triantafyllou joined during her PhD in biotechnology and soon became a driving force behind the enzymatic process.

Early prototypes, produced on modified soy milk equipment, faced scepticism. Some in the industry dismissed the drink as “undrinkable” due to its unfamiliar taste, but the team persisted. In 1994, Triantafyllou and Öste co-founded Cereal Base Ceba AB, the predecessor to Oatly. Securing intellectual property was crucial: “We were very small, and we would have stood no chance against the large multinational food companies if we hadn’t pursued the patent path.” Triantafyllou helped defend the original 1993 patent, and her later enzymatic innovation proved transformative. It enabled Oatly to launch its Barista range, moving oat-based drinks from a niche alternative to a mainstream choice.

Triantafyllou continues her work developing and refining enzymatic processes through her company, Cerealiq AB, focusing on high-quality oat- and legume-based drinks. “We live in a changing world, with more people and fewer resources everyday. We need to make our basic food production systems smarter and more efficient.”

About the inventor

Angeliki Triantafyllou is a biotechnology scientist and long-time food innovation leader. She earned a PhD in biotechnology from Lund University (1996) after a chemistry degree from the University of Ioannina (1987), and also trained in cheesemaking at Reaseheath College. She worked at Oatly AB from 1996 to 2016 in senior R&D and research leadership roles, helping guide the company’s product development over more than two decades. Since 2019, she has been Chairman of the Board at Cerealiq AB, continuing to develop solutions for high-quality oat and legume-based drinks.