Oat Flour: export from Canada to ASEAN

Oat flour is milled from groats and is bought both as a functional ingredient and for its nutritional positioning, principally beta-glucan content where the destination permits a related claim.

The specification points are particle size distribution, moisture, and beta-glucan where it is being claimed. Particle size governs water absorption and mouthfeel, and a fine flour behaves very differently from a coarse one in the same recipe.

Stability is the operational risk. Oat lipids oxidise, and flour has far more surface area than groats, so a heat treatment that deactivates lipase before milling is what gives the product a workable shelf life. Confirm it has been done.

Canadian milling capacity runs off the domestic oat crop with year-round supply. For gluten-free positioning, confirm both the segregation regime and whether the destination permits the claim, because the two are separate questions.

Milled oat products classify separately from groats and whole oats, and a gluten-free claim carries its own destination requirements on top. Confirm the classification and the claim position together rather than in sequence.