Plant-based stabilisers, decoded.
If you’ve ever flipped over one of our cans and checked the ingredients (legend), you might’ve spotted a few big, science-y names like microcrystalline cellulose, sodium carboxymethyl cellulose, or gellan gum.
Yeah, they sound a bit like something you'd find in a chemistry lab. But here's the thing — these aren’t weird artificial nasties. They’re plant-based stabilisers, and they help give our drinks their smooth, consistent texture, especially since we don’t use dairy.
Let’s break it down.
🌱 Microcrystalline Cellulose
This one’s basically super-fine plant fibre. It’s usually made from wood pulp — think trees, not test tubes — and it helps keep all the good stuff (like the oat milk and coffee) from separating.
🌾 Sodium Carboxymethyl Cellulose
Okay, long name, but stay with us. This is another plant-derived ingredient, made from cellulose (yep, the stuff in plant walls). It works to stabilise texture and helps stop the coffee from clumping or doing weird things when it’s been sitting on a shelf for a while. It’s also used in lots of other everyday plant-based foods.
🍮 Gellan Gum
This one sounds the weirdest, but it's actually made through fermentation. Gellan gum is often used in plant-based milks to keep everything silky and suspended — so you don’t get that weird watery layer at the top when you open the can.
Why We Use Them
Because we want our drinks to stay consistent, creamy, and shelf-stable without added sugar, preservatives or dairy. These ingredients let us do that.
They’re the quiet achievers. You won’t taste them, but you’ll notice their work in the smooth, steady sip of every can.
No weird stuff. Just good stuff.
And now you know what’s behind those big names.
Any other ingredients you’re curious about? Hit us up. We’re always happy to spill the (plant-based) beans.