Bulk Edible Oil Blog

How To Calculate or Convert The Price / Weight Of Olive Oil

Posted by Hannah Broaddus

Different suppliers -- whether they're located in the US or around in the world -- price oil differently. Sometimes it is priced per pound, per kilogram, per liter, per metric ton, or per gallon. It can be confusing to get pricing from so many different suppliers for bulk oils.

This means that as a buyer, you'll need to be prepared to convert both english to metric values AND volume to weight. Of course to do the latter, it depends on the density of the material (in this case olive oil).

To help avoid the confusion, we've written some conversion calculations you can follow rather easily.

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What To Do With Your Used IBC Totes

Posted by Alexa Ketterling

If you use IBC caged aluminum totes in your food production, you may not have the space to keep them once they have been emptied of edible oil inside. We often get questions from customers about what do to with these totes once they are emptied. 

Empty totes can take up a lot of space in a warehouse or plant facility. You may be asking yourself, “What can I do to get rid of these empty totes and have room to continue doing business and pack jobs that need to be done”?

Here a just a few helpful ideas and suggestions if you find yourself wondering what to do with your IBC tote. 

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Extra-Extra Virgin Olive Oil: Does It Exist?

Posted by Hannah Broaddus

I recently got a fun question: “Is there an Extra-Extra Virgin Olive Oil? Is there a higher grade than the Extra Virgin?”

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Euro Strengthens Over 2017 Further Affecting Olive Oil Prices

Posted by Hannah Broaddus

When it comes to the constant market fluctuations of bulk olive oil, global production (aka, how much olive oil is available in the world) plays a central part. However, there’s one more important thing to factor in: the strength of the euro.

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4 Steps To (Internally) Plan For A Bulk Olive Oil Contract

Posted by Hannah Broaddus

If you are thinking about contracting for your olive oil, you’ll need to do some preparation before signing on the dotted line. There’s a lot of internal review that typically goes on before you will be ready to pull all of your information together and work with your supplier to lock in any guarantees on supply and pricing.

If you’re gearing up for a contract in the near future, here’s the internal steps you’ll need to take to prepare.

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How Much Less Is Olive Pomace Oil Than Other Olive Oils?

Posted by Hannah Broaddus

 

Olive Pomace Oil is the lowest grade of olive oil. As opposed to a more expensive first, cold pressed Extra Virgin Olive Oil, Pomace is produced using a solvent-expel process (similar to conventional canola or soybean oil) to get the last of the oil out of the olive.

That said, when I discuss all of the oil options with customers, I often get asked, “how much less is olive pomace oil than the other options available”? My answer is usually, “pretty substantially”, but today I’ll try to be a bit more clear than that.

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The Benefits Of Choosing A High Oleic Oil

Posted by Hannah Broaddus

 

High Oleic Natural Oil Supplier

High oleic oil is a term that you will see applied to many different types of oil: canola, sunflower, safflower and more. High oleic oils have seen a recent spike in popularity, especially in the natural snack food manufacturing industry.

Why is this so? High oleic oils are premium options that have a healthier fat composition, a longer shelf life, a higher heat tolerance and an extended fry life. 

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Refrigerated and Frozen Foods: Staying Cool, Calm, and Compliant

Posted by Alchemy Systems

This article was originally posted by our friends at Alchemy Systems, and is shared here with permission.

There’s a lot of cool things happening in refrigerated and frozen foods. Consumers are enjoying more diversified breakfasts and snacks, which means more options for frozen foods. Chips and dips are making a comeback, with refrigerated dips reigning as a number one snack.

We’ve also seen more restaurants taking menu favorites to the frozen foods aisles of grocery stores. And don’t forget ice cream, America’s favorite treat. Both dairy and non-dairy ice cream are popular, thanks to organic and low fat products, and sales remain high year-round — not just during summer.

But not all industry news is sweet. You might be facing FSMA deadlines, additional compliance standards, or new program implementation. Refrigerated and frozen foods manufacturers must make sure the entire supply chain, including shippers and distribution centers, meets current federal regulations. No matter where you are in the process, having an educated and confident workforce remains a strong approach to meet rising regulations and consumer demands.

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Small Businesses: Comparing A Local Distributor vs A National Supplier For Your Bulk Olive Oil

Posted by Hannah Broaddus

You’re buying olive oil in bulk you say? What type of supplier is going to be the right fit for your needs? It all comes down to how much you’re buying.

What’s the difference between these two kinds of businesses: distributor vs. supplier? There’s actually a lot, and based on how much you’re buying, and if you’re ordering any other ingredients, it will help you to find the right fit.

Here’s a quick review to start with.

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Strengths and Opportunities for Bakery and Snacks

Posted by Alchemy Systems

This article was originally posted by our friends at Alchemy Systems, and is shared here with permission.

Things are looking pretty sweet in Bakery and Snacks. Bread is back, and the sandwich is enjoying a bit of a renaissance in all its glorious forms: burgers, bahn mis, tortas, gyros. Enriched and sprouted grains are also on the rise, ensuring the low-carb craze has finally cooled off.

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