Bulk Edible Oil Blog

Hannah Broaddus

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

Recent Posts

The Small Business Challenge: Transitioning From Local Ingredient 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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7 Basics You Should Know About Organic Extra Virgin Olive Oil

Posted by Hannah Broaddus

We talk a lot about the different grades of olive oil: how they’re made, what they’re used for. But, it’s been a while since we talked about Organic Extra Virgin Olive Oil in particular. Sometimes, organic EVOO seems so straight forward that it’s easy to glance over.

This week, I’d like to bring it back to this classic, premium (and my personal favorite) oil. Here’s some basics about Organic Extra Virgin Olive Oil that you should know.

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Why Are Safflower and Sunflower Oil So Popular In The Natural Food Industry?

Posted by Hannah Broaddus

The popularity of safflower and sunflower oil have skyrocketed in natural food products in the last five years. Of course, before then, these were always oils that were both used occasionally — they just weren’t as popular to the same extreme that they are now.

With the recent trend towards natural and premium ingredients, these two oils have struck a chord with the natural food crowd.

They both contain characteristics that natural food manufacturers want to include in their products. Below, we’ll review each of the different features of these oils that makes them so likable.

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Non-GMO 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 non-gmo canola oil in particular, and how they relate to their conventional and organic counterparts.

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