Singapore-based brand OATSIDE has taken a bold stride in diversifying its product offerings by introducing a line of ice creams, strategically advancing its expansion strategy following the soaring demand for its oat milk products across Asia.
Describing the move into ice cream as a “natural progression,” Sabriel Melo, Commercial Director at OATSIDE, highlighted the brand’s commitment to catering to consumers seeking delectable plant-based alternatives. The three new ice cream flavors – Chocolate, Coffee with Mini Chocolate Chips, and Peanut Butter Cookie Dough – all utilize oat milk as a base ingredient.
Melo emphasized the distinctive qualities of OATSIDE’s ice creams, pointing out their creamy texture and superior flavors, aiming to bridge the gap between plant-based options and traditional dairy treats. The oat milk used in these creations is derived from roasted Australian oats through a specialized enzyme treatment process, resulting in a rich, malty, and milky profile.
“The inspiration behind our ice cream flavors derives from our well-received oat milk products,” Melo explained to FoodNavigator-Asia. “Each flavor is carefully crafted not only to tantalize taste buds but also to resonate with the diverse culinary preferences of Asian consumers, who are increasingly embracing plant-based dairy alternatives due to health, environmental, and ethical concerns.”
OATSIDE strategically aligns its goals with the thriving plant-based dairy alternatives market, projected to reach USD 43.6 billion by 2028, with a compound annual growth rate (CAGR) of 10.1%. With only 15% of the Asian dairy market comprising plant-based milk, the brand sees significant potential, especially considering the high prevalence of lactose intolerance among up to 90% of Asians.
The key to OATSIDE’s success lies in its commitment to crafting rich flavors and meeting evolving consumer demands through innovation, improved nutrition, and sustainable practices. Employing a “full-stack approach,” the brand exercises control over its entire production process, from sourcing oats in Western Australia to utilizing natural spring water from Bandung, Indonesia, and manufacturing in-house.
“We aim to evolve from a sustainable milk option to the most flavorful choice by tailoring each step of our production process, ensuring a unique flavor profile,” Melo expressed. “Our rapid expansion in Asia is fueled by targeted marketing, strategic collaborations, and an unwavering dedication to quality, while also adapting to local consumer preferences.”
The newly launched ice cream range in Singapore has seen a positive reception, swiftly selling out during its initial release. OATSIDE’s presence extends beyond Singapore, with products available in various Asian countries such as Malaysia, Indonesia, Thailand, Japan, and South Korea, in major retailers like FairPrice and Cold Storage, as well as through online platforms such as ReedMart and Pandamart.
Looking ahead, OATSIDE eyes further expansion into new markets, having recently entered China and the Philippines, with aspirations to satisfy the growing demand for flavorful, healthy, and planet-friendly milk alternatives. “We are excited about our product launches and aim to continue meeting consumer demands by broadening our reach while staying committed to the quality that defines our brand,” Melo concluded.
