Canola Oil is commonly used in food manufacturing. But did you know that there are 4 different kinds of canola oil available?

If you’re overseeing the procurement for your next manufactured food product, you’ll need to compare each type of canola oil to decide which is going to be the right fit.

This article will compare the two most common options-- expeller pressed canola oil vs. regular (often called ‘conventional’) canola oil. We’ll compare how they’re made, along with why you might want to choose one over the other.

Olive Pomace Oil is the lowest grade of olive oil. It is used by manufacturers across the US and Canada.

Here’s an overview of how it’s produced. This will help you understand how the oil is made and decide if it is the right ingredient for your product.

Are you sourcing organic soybean oil?

Many manufacturers are these days. With the trend towards healthy, non-GMO and organic foods, many mainstream food manufacturers are sourcing organic alternatives for new clean product lines. With soybean oil being one of the top edible oils used in the food manufacturing industry today, it’s no surprise that this organic alternative is growing in popularity – and fast.

It’s also an easy switch for many manufacturer to change to. Here’s the top 4 reasons food manufacturers are switching from conventional soybean oil to certified organic soybean oil.

Finding an easy way to dispense out of your industrial totes can be a challenge.  It's one of the #1 questions we get from manufacturers who are considering this new packaging size.

We've seen a whole variety of things that are used as pumps, from home-made to professional:  PVC piping to hoses to automatic pumps.  Some food manufacturers actually make the switch to totes, but still never quite find a dispensing attachment that they like.

Because of this, we built a dispenser that we knew would work great for our customers.  Luckily, we have a president who likes to "tinker"-- if you have a problem, he'll find a way to fix it!  

You know that when it comes to choosing bulk ingredient suppliers, getting the lowest price isn’t everything.

In the last 10 years, the procurement industry has focused more on getting value-- real value-- from their vendors and suppliers. Most would even list this as a top priority when choosing a new partner.

How do you define value? A valuable supplier is one that partners with you, rather than just trying to sell you something. They bring something to the table that helps you improve your own business.

When it comes to choosing an edible oil supplier, here’s the 4 most important traits we think every oil supplier needs to bring to the table to prove their own worth.

A few years ago, the owners at Centra Foods and I started going to food shows.

Lucky for me, I got to choose which shows to go to. Unlucky for me, I had no knowledge of food shows.

In typical Hannah fashion, I turned on my search skills, reached out to colleges, talked to customers and spoke with the show’s event leaders.

I ended up with about as much information as one person could compile. I had charts and comparisons, but most helpful was Rachel Zemser’s insight, a food consultant who reviewed these shows for people like me (and maybe you too). She spoke about the heart and soul of each event, which gave me a feeling of what it really felt like to attend. In the end, her insight helped me make the best decisions.

This article was originally featured on the K3S Blog, and is published here with permission.

Over the last few years, wholesalers have been blessed with paying historically low interest rates on their inventory. But according to a top official at the Federal Reserve, all of that is about to change. Is your inventory ready? Even a small increase in these interest rates will have a dramatic effect on your bottom line.

Smarter inventory replenishment is one solution to help shield you from these potentially catastrophic effects.

Here are 5 relatively simple steps you can take to ensure your inventory does not become a liability as these rates increase.

Food manufacturers across the country are switching from conventional oil ingredients to their non-GMO alternatives right now.

If your brand is making this same switch, how do you know which oil is right for you?

Well there’s a lot of different facets to that decision, including flavor, price, availability and consumer perceptions of quality. If you serve the natural foods market, your consumers are judging the quality of your end product, in part, by the quality of your ingredients.

The way to find out which oil to use is to talk to your target market and do some research. 

Are you looking for the right oil for your food production? We know that the features of an edible oil can make it the perfect fit or throw it out of the running in the blink of an eye.

The smoke point of an oil is always a key feature if you’re cooking, baking or frying your product.

The smoke point indicates the oil’s tolerance to heat. If an oil is heated beyond it’s smoke point, it will produce smoke (hence the name). Not only is this a fire hazard for your facility, it will create an off-flavor in the oil and make your products taste burned and smokey.  

Non-GMO Canola Oil is a common ingredient in food manufacturing, especially now as non-GMO products are becoming more and more popular.

If you’re in charge of purchasing for a food manufacturing company, you will probably end up at this question sooner or later in your non-GMO oil search:

How is non-GMO canola oil made?

Good question. Canola oil comes from the seeds of the canola plant. But it’s got to be more complex that just squeezing it out, right? Yes, the process is a little bit less intuitive than how, say, olive oil is made, so we’ll go through all the details.

Have you heard the term Expeller Pressed Canola Oil lately? Probably so. That’s because it’s a popular edible oil right now, as the food industry is leaning more and more towards healthy and natural ingredients.

Let’s first define expeller pressed canola oil, so you can decide if it’s right for your manufactured food product.

Are you searching for non-GMO ingredients for your next food manufacturing project?

Whether you’re looking for bulk non-GMO edible oils, browsing other GMO free ingredients, or you’re just trying to understand issues that your customers are passionate about, we want to help.

Here’s a resource listing of our favorite education and tools for industrial food manufacturers going non-GMO.

If your manufacturing company is making the switch to non-GMO oil ingredients for your food products, you’re not alone.

Right now, food manufacturers across the US are busy swapping out the raw ingredients they’ve become familiar with for their non-GMO alternatives.

Others are in the midst of getting their products Non-GMO Project Verified™. To top it off, the majority of Whole Foods vendors are also making the switch to non-GMO ingredients, due to their 2018 cut off date for GMO labeling transparency.

We work with many Whole Foods vendors who manufacture their own natural or specialty food, so we’ve walked through this non-GMO transition process many times already with business just like yours. We also know it can be a bit of a complex change.

To make your new product development process a little bit easier, here’s a step-by-step guide for food manufacturers on how to swap your conventional ingredients out for their Non-GMO counterparts.

Interest in non-GMO oils is on the rise in the food manufacturing industry. Even in restaurants, the use of non-GMO oils is becoming very popular.

Non-GMO Canola Oil is one of the most popular options, given that it’s an easy switch if you’re already using conventional canola or soybean oil.

But did you know there’s a few different kinds of non-GMO canola oil that you’ll need to choose between? The right one for you depends on HOW you’re using it. If you’re using it as an ingredient, regular Non-GMO Canola Oil works great. But, if you’re frying, there’s a premium quality alternative that is (gasp!) actually cheaper in the long run. 

Here’s a few good reasons you will want to switch to this new premium (and healthier) fry oil, High Oleic, Expeller Pressed Non-GMO Canola Oil.

Non-GMO Canola Oil is in high demand by food manufacturers across the US right now. If you’re in purchasing or R&D, you’ve probably noticed this oil’s growth in popularity in the last 2 years.

Why is it so big right now? The non-GMO movement is in full swing in the specialty and natural foods industry, and non-GMO foods are in high demand. Food manufacturers are responding to this demand by building out new organic or non-GMO food lines, or changing the recipes to their much-loved products to make them GMO-free.

Non-GMO Canola Oil is so popular because it’s an easy switch from your current GMO oils, and in comparison, it’s one of the cheapest non-GMO options.