The functional foods division of The Enezol Company has succeeded in producing an all-natural vegetable-based fry oils that reduces waste oil and GHG emissions by 50%.
Working alongside Japanese and Australian research firms specialising in advanced food science, the company has created OLICO, a range of high-performance fry oils that demonstrate twice the fry life.
OLICO, an acronym which stands for Oxidative Lipid Inhibiting Cooking Oil, is the culmination of almost 20 years of dedicated research into the immense potential of all-natural oilseed processing and plant-based antioxidants.
David Massey, CEO, said: “The key to OLICO’s performance resides in the unique oilseed extraction and natural purification process, coupled with a proprietary blend of naturally-sourced, vegan-based antioxidants that helps protect the oil from heat-induced degradation and oxidation.”
Extensive fryer testing carried out at the University of Tokyo, along with various food manufacturers and restaurants in Canada, Japan and Australia, confirms OLICO fryer oils last approximately two times longer on average, compared to conventional fryer oils and even high-oleic oils. This means that foodservice professionals can reduce their total fryer oil consumption by up to 50%.
Reducing total oil consumption also reduces GHG emissions. According to a March 2022 study from the University of Nottingham’s Future Food Beacon, the carbon footprint to produce 1kg of vegetable-based fry oil is similar to burning 1kg of diesel fuel. Therefore, reducing total deep fryer oil consumption by 50% effectively results in a 50% reduction in GHG emissions.
OLICO fryer oils are designed specifically for the foodservice industry, as it represents the single biggest consumer of oils for deep frying, and thus a major contributor of GHG emissions. OLICO provides foodservice operators with immediate financial savings, a 50% reduction in total fryer oil consumption and a 50% reduction in GHG emissions.