Oatly has introduced Barista Cold Foam to the UK market, a shelf-stable, oat-based topping designed for cold coffee and specialty drinks in foodservice settings. The company says it is the first plant-based cold foam of its kind available in the UK.
The product sits on top of iced coffee, cold brew, and other beverages as a light, less-dense alternative to whipped cream that does not melt into the drink. It can be customised with flavourings, syrups, or food colouring, and is compatible with handheld frothers, spindle mixers, blenders with an aerating disc, and siphons. Foam stability holds for approximately one hour on the drink, while pre-batched foam lasts up to eight hours when refrigerated.
Cold coffee goes year-round
Bryan Carroll, UK and Ireland General Manager at Oatly, said: “Cold drinks are no longer a seasonal trend, they’re reshaping modern coffee shop, bakery, bar and restaurant culture. The demand for individuality and different flavours and consistencies is growing every day. With Barista Cold Foam, we’re giving the hospitality industry a new way to meet that demand and making it easy to create great tasting, layered, customised drinks that feel both premium and expressive.”
Black Sheep Coffee as first adopter
Quick-service chain Black Sheep Coffee will be the first operator to roll out the product, introducing it as part of a new summer drinks lineup from 13th May. The menu will include an Iced Americano, Iced Latte, and Iced Vanilla Matcha topped with cold foam, with the option to add it to any drink on the menu.
Oatly’s Barista range, built around its original oat drink formulated for steaming and milk-based coffee, has been a staple in the specialty coffee sector for several years. The cold foam extension broadens the professional range into cold formats as operators look to differentiate their menus.
The launch is aimed exclusively at hospitality professionals. Cafes, bars, and restaurants can request access through Oatly’s trade contact page.
Carroll added: “This launch has been years in the making, and we can’t wait for people to get creative with it.”
