Bulk Edible Oil Blog

The Difference Between Solvent Expelled, Expeller Pressed and Cold Pressed Oil

Posted by Hannah Broaddus

It’s hard to know exactly what you’re getting when it comes to oil. Oils are produced in lots of different ways — some are expelled using solvents like hexane, some are expeller pressed with a mechanical press that physically squeezes the oil out.

How an oil is produced isn’t always “clearly marked” either. Sometimes the descriptors are in the title, sometimes they’re in abbreviated form (so you’ve got to know the lingo), and sometimes they’re only in the description on the spec sheet. We’ve even found that some vendors are not so adept at quality control, so sometimes you will find no mention of how the oil is made on any documents — and it will be in your hands to make sure you ask the right questions and get the proper documentation.

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Organic Canola Oil — Isn’t That An Oxymoron? Nope, It Exists.

Posted by Hannah Broaddus

Recently I have read a myriad of misinformation on organic canola oil on the internet. There’s also a myriad of truthful information out there, but sometimes it’s hard for the average consumer to know what is correct, because everyone — on both sides — is only trying to share the truth as they know it.

As food manufacturers, it is our duty to our customers to be able to explain the ingredients used, so if you’re using organic canola (or thinking about it) here’s how to answer one of the more common questions you’re going to get.

Or if you’re a consumer reading this, here’s the background to your burning question.

I’ve gotten this one multiple times myself: how can organic canola oil exist, if certified organic products can’t be genetically modified, and canola oil is — by its very nature — genetically modified from the rapeseed plant?

That is right where we will start, because that’s right where the first misunderstanding begins. Because canola was never actually genetically modified from rapeseed to begin with.

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8 Olive Oil Desserts For Your July 4th Holiday

Posted by Hannah Broaddus

I know what today REALLY is… a prep day for the holiday tomorrow! With that in mind, I’ve compiled a bunch of delicious recipes using olive oil (of course, what else did you expect?!), for all of you last-minute chefs out there.

Here’s the catch: they’re all desserts. Two reasons: 1) I love dessert. Enough said. And 2) when you center your desserts around olive oil, people usually consider it special and exotic — and that perhaps you are an absolutely incredible chef. So delight your fellow party-goers!

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How Is Fry Oil Different Than Salad Oil?

Posted by Hannah Broaddus

Have you ever heard of a “canola salad oil” versus a “canola fry oil”? What is so different about those oils that makes the fry oil good for frying and the salad oil good for, well, salads — and just about everything else.

It’s pretty simple, because there’s only a few factors at play here.

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The Pros & Cons To Unrefined Coconut Oil

Posted by Hannah Broaddus

Unrefined Coconut Oil is one of the top selling oils in manufacturing and on retail shelves today. It’s been a rising star only over the last couple of years, but it’s in the height of it’s popularity right now.

That said, people often run into a lot of confusion when it comes to buying coconut oil — which one is right for what you’re looking for? Which one will fit the products that you’re making, or the cooking that you’re doing?

Unrefined coconut oil is a top choice in quality and nutrition, so if you’re cooking at home I highly recommend it. That said, there are still some pros and cons when you’re thinking about using this oil for manufacturing — you have to really decide if it’s the right fit for your product.

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Is Olive Pomace Oil Good For Cooking?

Posted by Hannah Broaddus

Many chefs and home cooks have wondered if Olive Pomace Oil is ideal — or even okay — to cook with.

There are so many thoughts and opinions floating around that I thought I’d weigh out all the pros and cons — specifically for consumers, chefs and moms cooking in their home kitchens. 

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Debunking 5 Myths About Organic Canola Oil

Posted by Hannah Broaddus

Some whole foods consumers have expressed concern about the use of canola oil for a few years. Much of this concern, however, is due to confusion and misunderstanding on how canola oil is made and what it is actually made from.

There are numerous articles shared on the internet that are aiming at explaining the “truth”, but end up pulling information that is either misinformed, related only to conventional canola oil, or based on information from decades past when organic and non-GMO oils were not so readily available.

Unfortunately, when it comes to the internet it’s hard to know what is correct. So I’d like to address a few myths and truths related to Organic Canola Oil with answers directly from the source.

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An Open Love Letter To My Customers

Posted by Hannah Broaddus

Dear Customers,

If I haven't told you yet, I should: what drives me is you. What gives my job purpose is you.

I want to see your young brain-children, your start ups, your little natural brands succeed with all of my heart. You are builders, creating things from scratch, trying to bake a brand-new award winning business-recipe. Or sometimes, you are children taking your parents legacy on, and transforming it, and making it even greater.

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Safflower vs. Sunflower Oil — Which Should You Pick?

Posted by Hannah Broaddus

Sunflower and safflower oil are very similar oils; in fact, they’re so much alike that they’re often used interchangeably.

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FDA Changes Nutrition Facts Label Requirements

Posted by Hannah Broaddus

This last year the FDA officially updated the nutrition fact label requirements for all retail products. This means that if you manufacture a food product, your design and quality assurance teams will have to update the information that you include in the nutrition facts on the back of your product package.

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