Brose Oats
Scotland is globally recognised for its high-quality food and drink – and increasingly, for its innovative food producers. Brose stands out as the country’s only oat milk manufacturer, committed to combining traditional values with forward-thinking sustainability.
The name Brose could not be more Scottish – it's a reference to the mix of fresh oats and spring water that has been sustaining farmers at harvest time for centuries – and the company's connection to Scotland’s agricultural roots is a key differentiator, particularly in a market dominated by international brands.
In this Q&A, CEO Josh Barton shares how Brose integrates innovation across its operations – from production and research to partnerships – while championing local supply chains and environmental responsibility.
Scottish Food & Drink September
The theme of Scottish Food & Drink September 2025 is innovation – what does that mean for you and your business?
For us, innovation means rethinking how a modern food business can work – not just improving efficiency, but creating real value for people, place, and planet.
Even our decision to build an independently-run manufacturing model is innovative in a market dominated by contract production and imports. It allows us to stay agile, maintain quality, and support local jobs and suppliers – creating a more resilient system that’s deeply rooted in the community.
Innovation is at the heart of our day-to-day operations. We’re focused on building a lean, local, and sustainable supply chain, where every stage adds value and reduces impact. Our oats are grown in Scotland, supporting nearby farmers and significantly cutting food miles. Production is kept close to the source, ensuring freshness and quality while keeping our environmental footprint low.
How does innovation play a role in your production process, especially around streamlining and waste reduction?
While we’re still working toward a zero-waste model, we’re already putting research and partnerships into action – reducing inputs, reusing materials, and making the most of every grain.
A great example of this mindset comes from one simple but powerful question: “How can we turn our oat milk by-product into a source of income, rather than an expense to dispose of?”
That question sparked our collaboration with Heriot-Watt University’s Institute for Infrastructure and Environment, where researchers developed a prototype “Brose Brick” – a sustainable building material made from our oat milk by-product, now entering its second phase.
It also led to our ongoing partnership with Revive Eco, a Scottish green biotech company revolutionising how industries approach waste. It transforms materials once considered waste into high-performance, upcycled skincare ingredients – and will soon be doing just that with our oat milk by-product.
How do you blend tradition with innovation, and are there any tools or techniques you use to maximise ingredients?
At Brose, we blend tradition with innovation by building on Scotland’s proud legacy of growing some of the world’s best oats. According to European Union Food Regulation, the general standard of Scottish oats is significantly higher than those from other regions – thanks to our unique growing conditions and slow-ripening climate, which produce bold, nutrient-rich grains.
Oats have been a cornerstone of the Scottish diet for centuries, long before global supply chains and ultra-processed foods became the norm. We believe they still have a vital role to play in a healthy, modern lifestyle.
Our production methods are designed to preserve the full nutritional value of every grain while keeping environmental impact to a minimum – a true combination of traditional food values with modern sustainable techniques.
All of our products are gluten-free, supporting the growing number of people (as many as one in 10, according to Coeliac UK) who are gluten intolerant or living with coeliac disease. By working directly with local farmers and operating a fully Scottish supply chain, we maximise freshness, minimise waste, and reinvest in our local economy.
We’re constantly exploring new ways to innovate and push boundaries. For example, we’ve collaborated with Queen Margaret University to develop an allergen-free oat milk powder. While not yet in full production, this project shows how even by-products can open up exciting new ideas, markets, and sustainable solutions.
And this is only the beginning – we’ve got plenty more in the pipeline. One of the most exciting is a top-secret innovation in collaboration with our good friends at Equi’s Ice Cream. We can’t say more just yet... but watch this space in Q2 2026!
