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This oat discovery could change your breakfast—and the future of plant-based food

Scientists in Australia have uncovered the biological triggers behind oil production in oats, a discovery that could revolutionize how oats are processed and marketed. By using advanced imaging and molecular techniques, researchers identified key enzymes that drive oil synthesis in oat grains. This opens the door to developing low-oil oat varieties that are easier to mill and better suited for high-demand markets like plant-based foods and oat flour.

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