The Holland headquartered Royal DSM, among others developing and producing enzymes and other ingredients for food has launched an enzyme that simplifies the production of oat-based products by enabling manufacturers to perform the liquefaction and saccharification process by breaking down the oat starches into glucose and maltose in one step. This enables a shorter and more efficient process, reducing hydrolysis time by up to 30 percent and saves energy and water when producing oat drinks.