Why would a natural food manufacturer choose something other than Extra Virgin Olive Oil? Especially something like a blend — a mix of EVOO and other milder oils like canola, soybean, or sunflower?
If you are in the food manufacturing world, you will understand that there’s a lot at play when it comes to these decisions: it’s not just about consumer perception and which oil is the highest quality. It’s also about the taste profile of the oil and how it affects your final product. It’s about about the price of your ingredients, and about quality certifications available (like Non-GMO Project Verified or Organic Certified). There’s a lot of things at play!
So why do some manufacturers opt for a blend of olive oil and canola, or olive oil and sunflower, over something like 100% Extra Virgin?Continue Reading