Bulk Edible Oil Blog

Why It’s Better For Manufacturers To Use Any Origin of Bulk Olive Oil

Posted by Hannah Broaddus

Product of where?  And does it matter?  

Bulk olive oil buyers around the country are forced to answer this question for themselves as they’re procuring oil.  Depending on your intended use for the oil and who you ask, you’ll find many different answers.  

Here’s Our Opinion

In the manufacturing realm, the intended use for olive oil is most often an ingredient.  It goes into a final product and slight differences in taste and color are usually undetectable.  The grade of olive oil is the biggest factor that affects taste and color. So, if the quality and grade is similar across a few different countries of origin, it’s likely that more than one variety could work for you.

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7 Supply Chain Lessons from Steve Jobs

Posted by Hannah Broaddus

Apple Inc is regarded as the best company in the world for its cutting-edge supply chain management practices. What's the secret behind its success? This article will explain to you what we can learn from the co-founder of the company.

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Olive Pomace Oil Advantages

Posted by Hannah Broaddus

This article is part 2 of last weeks blog, Olive Pomace Oil Disadvantages. Last week, we discussed why people -- either home chefs or manufacturers -- wouldn't want to use olive pomace oil. There's lots of reasons why you would or wouldn't want to, and they all vary based on what you're trying to accomplish.

This week, we aim to answer the question: Why would anyone want to use olive pomace oil? When would it be the right fit?

Well there's a lot of reasons, whether you're a manufacturer or not. Let me explain. 

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Olive Pomace Oil Disadvantages

Posted by Hannah Broaddus

When it comes to food manufacturers who are debating if they should use olive pomace oil, this oil is a great fit for some, but not for others.

If you are a home chef and looking for oils to use in your kitchen, you may have heard of olive pomace oil as a cheaper option in comparison to other oils. So is it bad or is it good?

There's a lot of information out there, whether you're a home chef or if you're a food manufacturer. Today I'll try to lay down some objective clarity and you can make your own path.

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The Health Benefits of Olive Oil

Posted by Hannah Broaddus

Olive oil is touted all over the world as a healthy, good-for-you oil.  Benefits range from the prevention of cancer, heart disease and diabetes to lowering blood pressure to reducing levels of obesity.  They go on and on from there.

So what exactly is it in olive oil that makes it so healthy?  Well, there's a number of chemical components that do your body good.  

But first it's important to understand which type of olive oil you should be eating to get all of these benefits.

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Is Olive Oil Paleo Friendly?

Posted by Hannah Broaddus

If you are producing a product that is paleo (or eating a paleo diet yourself) you'll want to know exactly which oils you can use that are acceptable on a paleo diet.

Today, we'll review which oils you should focus on and which you should stay away from. As we work primarily with food manufacturers, we will focus primarily on companies producing paleo food products.

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Safflower Oil vs Canola Oil: What’s The Difference?

Posted by Hannah Broaddus

Safflower and canola are both commonly used oils in the natural food industry. They’re both light in color and flavor, and you’ll find them used in baked goods, snacks, granolas, bars and used for frying.

However, as similar as they are, they also have their differences. Today, I’ll give you the rundown of what's the same and what’s different when it comes to these two oils. 

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Pomace Meaning: What Is The Pomace In Olive Pomace Oil?

Posted by Hannah Broaddus

What is 'pomace' anyways? And what makes it Pomace Olive Oil (or better said, Olive Pomace Oil)? We'll tell you. 

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Safflower Oil: Good or Bad?

Posted by Hannah Broaddus

Safflower oil has gained popularity in recent years in the natural food industry. Though it’s not quite as prevalent as it’s cousin sunflower oil or the food industry main-stay of canola oil, brands are starting to use it more and more.

Without much experience with safflower, many people question if it’s an oil that they should be using in food production or eating in their own kitchens. Is it good or is it bad?

It’s hard to know much about safflower instinctively: the name doesn’t mean much to us — after all, what is a safflower anyways? To make things a little bit more confusing, this oil is often used interchangeably with sunflower oil as well.

Today, I’ll start at the beginning to give you the low down on safflower oil. Why people do or don’t like it, and whether you should be eating it. 

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The Rise of Variety Bread and How to Meet Consumer Expectations: Q&A with Baking Industry Expert

Posted by Alchemy Systems

The popularity of variety and artisan bread has been on a steady rise for the past several years, due to consumer expectations and their growing interest in health trends. Because the process of producing variety and artisan bread differs from pan bread, training for baking professionals is paramount. David Bauman, Baking Professional for AIB International who specializes in bread and rolls, explains how learning the art of popular variety and artisan bread will help companies capture a valuable market.

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