Oatly was developed to feed people who couldn’t drink milk.
Rickard Öste, a Lund University food scientist researching lactose intolerance, turned oats into a milk-like liquid in the early 1990s. For nearly two decades it sold slowly, in health-food shops and under a supermarket’s label. Then Oatly took a barista version to specialty coffee shops, and in 2021 the company went public on Nasdaq at a valuation of $10 billion.
Oatly on Brandseum