Bulk Edible Oil Blog

How Long Will It Take My Olive Oil To Defrost?

Posted by Hannah Broaddus

Picture this: it’s February and you plan to use the olive oil that’s been sitting in your warehouse for a week. You plug the pump into your drum and… nothing happens. You can’t actually GET to your oil to use it. It’s completely solid, like cold butter. Now what?

This is an all too real situation that happens to many a food manufacturer. Anyone who has a cool warehouse in the winter or is located in the northern half of the US can expect to experience this at some point.

As we head into November (and officially the colder months of the year) I want to make sure we talk about this today.

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How To Taste Olive Oil

Posted by Hannah Broaddus

Olive oil has a specific way that it should be tasted to get the full effect of the oil -- just like you would taste wine. I do a lot of olive oil tastings in meetings with customers, along with training our staff internally.

Here's a quick run down if you've never officially been taught how to taste olive oil.

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The Difference Between Solvent Expelled, Expeller Pressed and Cold Pressed Oil

Posted by Hannah Broaddus

It’s hard to know exactly what you’re getting when it comes to oil. Oils are produced in lots of different ways — some are expelled using solvents like hexane, some are expeller pressed with a mechanical press that physically squeezes the oil out.

How an oil is produced isn’t always “clearly marked” either. Sometimes the descriptors are in the title, sometimes they’re in abbreviated form (so you’ve got to know the lingo), and sometimes they’re only in the description on the spec sheet. We’ve even found that some vendors are not so adept at quality control, so sometimes you will find no mention of how the oil is made on any documents — and it will be in your hands to make sure you ask the right questions and get the proper documentation.

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FDA Changes Nutrition Facts Label Requirements

Posted by Hannah Broaddus

This last year the FDA officially updated the nutrition fact label requirements for all retail products. This means that if you manufacture a food product, your design and quality assurance teams will have to update the information that you include in the nutrition facts on the back of your product package.

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What Does RBD Mean, In Relation To Bulk Oils?

Posted by Hannah Broaddus

“RBD” is a term that you will hear commonly used when people are talking about oils of many different types. But what does it mean?

RBD is an acronym, which stands for Refined, Bleached and Deodorized. This acronym describes how the oil is processed, and whether it is a refined or unrefined product. It is used to describe a myriad of oils from canola to soy to olive to sunflower to grapeseed and more. However, the refining process is probably very different than you may be picturing, so I’ll tell you a little bit more about it.

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Building a Culture of Food Safety - Three Simple Reminders

Posted by Lone Jespersen

This article was originally published by our friends at Alchemy Systems on their blog, The Feed, and was written by Lone Jespersen.  

Did you know that 46% fewer mistakes are made in companies that have a strong culture of quality*? One of the ways that leaders tap this potential is through their focus on building employee trust. The biggest impact on culture strength is employee trust, for example, on average as many as 63% of employees trust their leaders**, however, up to 83% of employees trust their leaders when it is earned through credible and trustworthy recognition of employee performance. So, as leaders, how do we drive fewer mistakes in food safety through employee trust? I suggest three simple reminders that you can apply today.

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How to Be Audit Ready All the Time – Q&A with Experts

Posted by Alchemy Systems

This article was originally published by our friends at Alchemy Systems  on their blog, The Feed.

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Edible Oil Smoke & Flash Points [TEMPERATURE CHART]

Posted by Hannah Broaddus

The smoke points of oils are important. These temperatures indicate at what temperature a particular type of oil will begin to smoke at, and they are key for allowing manufacturers to choose the right oils for their production process.

But depending on who you ask, you may get different smoke point temperatures from different suppliers, even when they are supplying the same type of oil.

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Are You Suffering From Undeclared Allergens?

Posted by Brent Heldt

Many of us have either a family member or friends that suffer from a food allergy. 

Listening to their stories of how disciplined they must be on a daily basis in order to avoid injury is absolutely amazing.  The things that I take for granted, such as walking into a convenience store to pick out a quick snack for my son aren’t so simple and quick if you have a loved one that suffers from a food allergy. 

Everyone working in the food industry from the plant manager to the temporary employee truly needs to have the same level of discipline each and every day because we are responsible for the well-being of our consumers in preventing undeclared allergens.

 

Approved Supplier Systems To Avoid Allergens

Approved supplier systems often get either overlooked or viewed as a system just to collect documentation. 

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What’s The Difference Between The USDA Organic and the Non-GMO Project Verification Seal?

Posted by Hannah Broaddus

The USDA Organic and the Non-GMO Project Verification are two distinctly different quality seals, though they both address somewhat related quality control concerns.

 

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