Facebook post by University of Helsinki

Reetta Kivelä, Doctor of Food Sciences, has developed a protein derived from Northern beans and oats, intended to challenge minced meat, the mainstay of Finnish everyday cooking. “We intend for this completely new product, pulled oat, to take its place alongside fish, meat, eggs, soy and wheat as a meal ingredient,” explains Kivelä, who wrote her doctoral dissertation on the properties of beta-glucan in oats at the University of Helsinki in 2011. The new product is based on the experiences Kivelä acquired during her dissertation process. Reetta Kivelä was also voted the young researcher-entrepreneur of 2015, an award granted to a researcher who has generated a business based on research.
Pulled oat to become every kitchen's plant protein | University of Helsinki helsinki.fi