Bunge and Mane co-develop frying oil that cuts oil content in end-product by up to 25%

Frying oil is a mainstay of the foodservice, quick service restaurant (QSR), and par frying industries. It is estimated that more than 15L of cooking oil is used by one typical QSR per day.

Yet, innovation in frying oils for these sectors is ‘very rare’, according to Renne Boerefijn, director of innovation at plant-based oil supplier Bunge Loders Croklaan. Together with French flavor house Mane, Bunge has been working to innovate oils with workplace health and safety in mind.

The result, Boerefijn explained, is a solution with an unexpected health benefit.

Preventing foaming with rosemary extract

While innovation in frying oils may be few and far between, Bunge believes that restaurants and the par-frying industry are ‘constantly’ looking to improve operations and value. “In today’s economy with high inflation, offering healthier, more natural, and less processed food at lower cost is a higher priority.” ​noted the oil supplier.

Specifically, Bunge is interested in making frying oil ‘completely natural’. The company observed that in these industries, and particularly in restaurants channels, a synthetic chemical was being used to supress foaming.

Foaming can occur in the cooking process when food is dropped into hot oil and its moisture rises to the surface to evaporate, causing the oil to bubble. What is left is the associated moisture, starch, and impurities, which can create a foam on the oil’s surface.

“That foaming also comes across as splattering, which is of course a safety hazard for people who work in restaurants and kitchens, who can get skin burns.” ​Boerefijn told FoodNavigator at trade show Fi Europe in Paris last month.


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