It can be extremely hard to know exactly what you're getting when it comes to oil. Oils are produced in many different ways: some might be extracted using solvents like hexane, and others are expeller pressed with a mechanical press that physically squeezes the oil out. 

How oil is produced may not be clearly marked on a retail or bulk label, which makes things even more confusing.  Sometimes descriptors about production methods can be found in the title, other times clues are left in an "abbreviated form", or the details may be found only in the description on a spec sheet. To make matters worse, some vendors make no mention at all on how the oil is made on any QA or Marketing documents, so you may just have to know what's "industry standard".  This puts it in your hands to ask the right questions and get the proper documentation. 

Centra Foods always tries to be as clear as possible. That's why, today, we will explain what the solvent extracting, expeller pressing, and cold pressing methods all look like in detail. When explaining these processes, we will be referring to canola oil specifically because it's one of the oils that is commonly expelled in all three variations. You will notice these processes are going to look very similar for many different type of other seed oils too, so you can apply these general ideas across the board with vegetable oils.

In recent years the popularity of coconut oil has sky-rocketed and still continues. However, there is a lot of different variations of coconut oil, so it can be hard sometimes to understand exactly what you are getting. 

When you are walking through aisles at the grocery store and scan the shelves for each brand of coconut oil provided you will notice every jar will have differences in description on the labels. Some brands you have chosen to highlight the fact that the oil inside is unrefined, sometimes that it's a superfood, or even perhaps that it is cold-pressed. Some are organic and, of course, some are not.

There is one rather big difference between the types of coconut oils, and this one you will see over and over again on the labels: whether the oil is "virgin" or not. Unrefined oil is typically called out using the word "virgin", meaning, "the grade of coconut oil that is not refined".

Product packaging will play a huge role in the success in sustainable food industry operations. However, it can be extremely tough for manufacturers to choose the right packaging materials according to their business needs, even with huge variety of choices that are offered these days. 

Cost is the primary concern for most purchasing managers, but the packaging material you choose should also be well-suited for protecting products during their transportation, storage and delivery. Visual appeal and branding are also important to consider as well, especially in sectors with extremely high competition. 

Sunflower and safflower oil are both extremely popular in the natural food industry right now.  As brands look for healthier options (and move away from conventional GMO oils like soybean, corn, cottonseed and canola) sunflower and safflower become the next logical choice that many brands opt for.

Sometimes we see products that use one of these oils, and other times we see products that use BOTH interchangeably with an "and/or" statement on their ingredient list. If you had to choose between them, which is a better fit for you?

Today, we will take a closer look at these two oils to discuss how they are similar and how they are different. Of course, if you can use both, then do it! Both are good quality, naturally non-GMO oils perfect for use in snack foods, breads and frozen products.  However, if you'd rather choose only one oil, let's dive into some information on each to help you decide. 

When it comes to cooking with oil, smoke points are very important. These numbers indicate at what temperature a particular type of oil will smoke at. If your cooking process goes above that, your oil may impart an unwanted burned flavor into your product.  This is key for allowing manufacturers to choose the right oils for their production. 

The accurate smoke point for each type of oil may depend on who you ask.  You may get different smoke point temperature information from different suppliers -- even when they are supplying the same type of oil.  Smoke points can also vary based on if the oil is high oleic, if it's refined, if it's expeller pressed vs. solvent, and many other characteristics.  

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.

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.

Many chefs and home cooks ask if they can cook with pomace oil.  Short answer: Yes you definitely CAN. But should you? Are there better options available to you that you should use instead?

There are so many opinions about Olive Pomace Oil floating around that today I'd like to break down the pros and cons specifically for consumers, chefs and those cooking in their home kitchens.

The term "high oleic" can be applied to many different types of oils: canola, sunflower, safflower, and more. High oleic oils continue to see a spike in popularity, especially in the natural food manufacturing industry. 

Why high oleic oils?  High oleic oils are a premium option that have a healthier fat composition, a longer shelf life, a higher heat tolerance and an extended fry life. For these reasons and many more, this ingredient is a perfect fit for natural chips, popcorn, and other baked or fried snacks. 

One debate for food manufactures is whether or not they should use pomace olive oil. This oil is a great fit for some, but it's not for everyone.

Looking at a different sector, let's pretend you are home chef and looking for oils to use in your kitchen.  You may have heard of pomace olive oil as a cheaper option in comparison to other oil types; so is it a good or bad choice?

There is tons of information out there, whether you're a home chef or if you are a food manufacturer. Today,our goal is to try and lay out some objective clarity and then allow you to make your own path. 

Canola and sunflower oil are both commonly used oils in the natural food industry. They are light in color and flavor, and you'll find them used in products like baked goods, snacks, granolas, bars and used for frying. 

Similar as they are they also have their differences. Today we will dive into the rundown of what is the same and what the difference is when it comes to these two oils. 

The grades of olive oil that are commonly used in manufacturing are not the same names you may recognize from a retail shelf.  On a retail shelf, you typically see Extra Virgin Olive Oil as the most common type available -- as you should!  But if you are not familiar with the lower grades and new to purchasing bulk olive oil for food/body care production, it can be confusing. 

Here is a review of Olive Oil vs. Olive Pomace Oil -- two common grades used in food and body care manufacturing.  Plus one more!

People are always wanting to know about the different grades of olive oil: how they are made and what they are used for. Let's really dive in and talk about the specific grade of Organic Extra Virgin Olive Oil. Sometimes it can seem so straight forward when you hear about organic EVOO this it's easy glance over. 

To really understand, we've outlined some basics below about Organic Extra Virgin Olive Oil that you should know. 

Safflower is an oil that has gained a quite a bit of popularity in recent years.  It's now found in baked goods, cookies, bars, chips and other natural snacks.  That said, it's not quite as prevalent as it's cousin, sunflower oil, or the main-stay food industry, canola oil. But, many brands are starting to use this oil more and more. 

For those of you without much experience with safflower you may wonder if it's an oil that should be used in food production if it's ideal for cooking in your own kitchens. Is it good or bad?

What do you mean different types of sunflower oil?  I thought there was just one -- sunflower oil!

There are, in fact, a number of different types of sunflower oil.   The types (or grades) are differentiated based on what type of fat makes up the oil, as well as how the oil was produced.  

Sometimes it is hard to know exactly what kind of oil will work best for you and your product lines. If you're in the R&D stages of new product development, you will be faced with decisions about choosing the the right ingredients.  Let's pretend you have finally made the decision to use Sunflower Oil. You will next be immediately be presented with the next question: What kind of Sunflower Oil would you like?

Sunflower Oil is a type of seed oil that comes in a few different varieties. There are three main types: high oleic, mid oleic, and linoleic.