Mr Viral
The Singaporean beverage brand is known for its oat milk series in Asia.
The firm believes matcha’s deep cultural roots and mental wellness benefits will appeal to increasingly health-aware Asian consumers.
With Asia ranking among the most stressed regions globally, functional wellness products are gaining traction. According to Statista, revenue in Asia’s broader mental health market – encompassing products and services – is projected to reach US$10.24bn by 2025.
This inspired Oatside to create a beverage that promotes “calm and clarity”, said Oatside CEO Benedict Lim.
“The naturally occurring L-theanine in matcha is widely studied for its anxiety-reducing and cognitive-enhancing effects, especially in combination with caffeine.
“With work stress to digital fatigue on the rise – with Singapore being one of the most stressed-out societies – we saw an opportunity to create a beverage that helps people reset and move through their day with a little more calm and clarity,” shared Lim.
A “clean energy” alternative to traditional caffeine fixOatside positions its matcha oat latte as a “clean energy” alternative to coffee or sugary drinks. Each 250ml pack contains 3,750mg of real matcha blended with its signature Barista Blend oat milk – chosen for its neutral taste and creamy texture that complements matcha’s earthy profile.
According to Lim, a standard 200ml matcha drink in the market contains an average of 2,000mg matcha. Oatside’s higher matcha content therefore delivers a higher dosage of L-theanine in each serving.
“We spent months sourcing and testing different matcha varieties to find one that offered the right flavour complexity – slightly grassy and with just the right amount of earthiness. There was also a functional element we were determined to get right. By using a high dosage of real matcha, we are able to deliver 20mg of L-Theanine in every 250ml pack,” said Lim.
He also explained the challenges of achieving a good quality matcha drink.
“We didn’t want a ‘matcha-flavoured’ drink, but a real matcha oat latte,” said Lim. “Unlike other flavour launches, matcha presented a unique challenge because a big part of the experience of a rich, good-quality matcha lies in the suspended insoluble tea solids in the liquid – something that’s technically challenging to achieve in a beverage production line.”
Oatside believes tackling these technical hurdles is essential to delivering both taste and function.
Focus on functional beveragesThe firm observes that consumers across Asia Pacific are becoming increasingly intentional about what they consume, with a growing understanding of functional health benefits.
“It’s important to deliver on taste, even for functional products. That’s why oat milk continues to be our hero ingredient. It offers a creamy, comforting foundation that makes functionality feel less clinical and more craveable,” said Lim.
Lim added that functional innovation will remain a key focus for Oatside.
“We recently launched our OATSIDE Protein range, which was well received by the fitness community. Each 250ml pack served 20g of plant-based protein, with no added sugar, low fat, and no lactose.
“We’re also testing a variety of ideas featuring other ingredients that can deliver meaningful functional benefits – all in a convenient, ready-to-drink format,” Lim shared.
