Not all seed oils are created equal

Hi-oleic sunflower oil, which is grown in New Zealand. 

Contains more monounsaturated fat (the good fat), and less polyunsaturated fat than bog standard sunflower oil. 

Enough to improve texture and performance, not enough to dominate anything.

So while it’s still sunflower oil, it behaves a bit differently.

Oats are naturally low in fat. When you turn them into milk, something needs to do the job fat usually does, giving it body, creaminess, and helping it behave properly in coffee.

That’s where oil comes in - around 1.5% in Original and up to 3% in Barista. That’s roughly half to one teaspoon per serve.

In a 150ml glass there is 1/2 teaspoon in Original and 1 teaspoon in Barista.  

Most plant milks use oil in some form.

We use a small amount of a locally grown oil, because it does the job well. Like most ingredients, it’s best thought of as part of a balanced diet, rather than something to judge in isolation.