To achieve a smooth and creamy oat milk, we process our oats in order to allow them to fully mix into water which results in additional sugars being created. The FDA recently changed the regulations as to what qualifies as “added sugars” on nutritional labels. Hydrolysis of oats now has to be declared as “added sugars” because it creates sugar in the process of breaking down the oats. A more scientific explanation is: some additional sugars are created in the hydrolysis of organic oat flour. Hydrolysis is a natural process that breaks apart a bigger molecule in combination with water into smaller molecules -- it allows our organic oat flour to break down enough to mix well with water and make a smooth, creamy organic oat milk.