Hannah Broaddus

Bulk edible oil advisor to the manufacturing and distribution industries. Lover of inbound marketing, good conversations and great coffee.

Recent Posts

How Is Olive Pomace Oil Different Than Extra Light Olive Oil?

Posted by Hannah Broaddus

Olive Pomace Oil and Extra Light Olive Oil are two different types of olive oil with a lot of similarities and cross-over.  But how are they different? Today, we’ll tell you exactly how they are both similar and different from each other, along with what they are best used for.

Before we begin comparisons, let’s go through a quick rundown of the olive oil grades and how they are made.

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Is Cooking Oil The Same As RBD?

Posted by Hannah Broaddus

We recently received this question on our blog: Is cooking oil the same as RBD?

First, let me explain what this question means, for anyone unfamiliar with the acronym “RBD".  RBD stands for “Refined, Bleached and Deodorized” and it is the process of refining an oil.  The RBD process involves a number of steps, which we will go through in more detail below. 

To summarize, this person asked — is a cooking oil the same thing as a refined oil (or an RBD oil)?  The answer is a little bit gray: usually yes, but it also depends on your definition of cooking oil.  I will explain more below.

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Understanding Tricky Marketing & Adulteration In Olive Oil Blends

Posted by Hannah Broaddus

Olive oil blends are a common oil option in both the food manufacturing and food service industries.

Blends can have a lot of advantages.  In the manufacturing world, they are a great option for a mild-tasting oil: they still allow you to use olive oil and have it on your label, but without the strong flavor.  They also help you meet lower raw-ingredient costs.  On the foodservice side, olive oil blends typically have higher smoke points (from the added canola oil) and help keep your kitchen costs down.

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The Small Business Challenge: Transitioning From Local Buying To Bulk

Posted by Hannah Broaddus

If you run your own small food company, you are in a unique situation as you begin to grow and expand. When you are a small company, buying your ingredients from a local supplier like Costco or even a grocery store can suffice. As you grow and begin to expand your product lines, you will need look for alternative, larger suppliers that are set up to fit your business needs.

As I’ve worked with small businesses over the last 10 years, I’ve seen the same challenges over and over again in their transition process. The challenge comes in the initial growth phase, when small businesses are starting to look for larger ingredient suppliers, but are not quite yet ready to buy the larger volumes that a bulk supplier requires.

For example, as a start-up you may be buying from your local wholesale store a few gallons at a time. As your production increases you will need more and more — now you are using 40 gallons a week, and you start to look for a cheaper option that doesn’t have you running to the store all the time.

As you dig into this sourcing process, you are going to find a few different challenges that you’ll need to navigate. Today, we’ll be reviewing all of the things that you — a small business owner — need to be thinking about as you are comparing ingredient suppliers.

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Which Oil Should You Choose For Your New Keto Food Product?

Posted by Hannah Broaddus

If you are producing a new food product and marketing it as a healthier option that meets the keto diet guidelines, there are specific oil ingredients that you will need to choose to stay with in the bounds of the keto definition.

Here are each of your options (and what we recommend).

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Comparing Ingredient Supplier Models: Which Fits Your Business?

Posted by Hannah Broaddus

Oil suppliers can look very different, each with their own unique strengths and business models. They can be very large or very small, set in their ways or very flexible. They may only supply oils — or even just one type of oil — or they may supply lots of different products.

Each type of supplier will serve your company’s needs differently and bring their own pros and cons to the table. To do a truly helpful comparison, it’s important to first understand the different types of suppliers and how their different business models work.

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Top 8 Allergens and How They Relate To Oils

Posted by Hannah Broaddus

Worried about allergens when you’re choosing an oil ingredient for your natural food product? You’re not alone. This is something that multiple departments within your company will have to weigh in on: Purchasing, R&D, QA and Marketing. They will all play a part in this discussion when you’re producing a food product.

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What Makes Expeller Pressed Canola Oil Different?

Posted by Hannah Broaddus

Canola Oil is commonly used in food manufacturing. But did you know that there are a few different kinds of canola oil available? If you’re overseeing the procurement for your next manufactured food product, you’ll need to compare each type of canola oil to decide which is going to be the right fit.

Today we will compare the two common options -- expeller pressed canola oil vs. regular (often called ‘conventional’) canola oil. We’ll look at how they’re made, along with what makes expeller pressed canola oil different, especially for healthy companies like yours.

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Organic Canola Oil Myths & Truths

Posted by Hannah Broaddus

There’s so much misinformation about canola oil out there. Part of the problem is that the issues people find with it are only sometimes true. To understand the full story, you have to know when the claims about canola oil are actually true and when they are false.

Today, I’ll be tackling some myths and truths about organic canola oil in particular, and how they relate to their conventional (GMO) vs. organic counterparts.

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How To Know When You’ve Found The Right Bulk Oil Supplier

Posted by Hannah Broaddus

Whether you’re a natural food manufacturer or a food service distributor, finding the right supplier for your goods can be a tedious process.

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