Farmers hope Australian oats could help provide a low-sugar alternative in bubble tea, the popular Asian desert beverage, which is estimated to be worth more than $4 billion globally.
Scientists have blended beta-glucan, a healthy soluble fibre found in oats, with tapioca pearls to reduce the drink's sugar content.The bubble tea industry in Australia is expected to grow by 10 per cent annually over the next six years.
The tea is made with sweet tapioca pearls, giving the drink its bubbly name, but their high-sugar content can also lead to a range of health problems including diabetes, obesity, and poor dental health.Scientists from the Australian Export Grains Innovation Centre have successfully blended oat-derived beta-glucan, a healthy soluble fibre, with tapioca, reducing the drink's sugar content.
The domestic market was expected to grow by 10 per cent annually over the next six years, growth Mr King said would benefit Australia's cereal producers — if the oat-based bubbles made their way to market.
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