Global consumption of oils and fats has grown steadily over the last two decades. Statistics show that in the last 10 years alone, the consumption of oil has nearly doubled. World average per capita consumption of all oils and fats has also grown progressively each year during the last decade from a level of 22 kg in 2006 to 28 kg in 2016.*
Founding a company that works primarily with businesses which use oil daily, such as restaurants and other commercial food preparation outlets, means you need know the ins and outs of the product and always be up to date with developments in this industry which is estimated to be worth £2bn.**
Eating healthily is a primary consumer demand and a high priority on the political agenda. In March this year, Public Health England published its latest report on UK’s diet; concluding that the nation’s population continues to consume too much saturated fat and not sufficient amounts of fruit, vegetables, and fibre.
It is a duty of the food industry to ensure that everyone should have access to healthy and safe food, even when it’s fried. Vegetables, fish and animals are the three main sources of oils and fats and some types are used more frequently than others for cooking purposes. Most UK households cook with vegetable oils such as olive and sunflower oils, whereas restaurants, pubs and bars tend to use sunflower, soyabean oil etc.
When it comes to fried food production, there is really one main area that commercial food businesses can look to make a difference in: to ensure the food they serve contains less fat and grease and as such is healthier, fresher and with less calories. The type of oil they use and its quality should be of primary concern in this case; a ‘cleaner’ and ‘lighter’ oil will generally compliment what a chef is trying to accomplish. If a kitchen uses an oil that is light in colour and flavour, the quality of the food being produced will be able to ultimately shine through without any tainting of flavour or fancy food presentation.
So how can oil affect the working of your kitchen? It’s no secret that delicious and healthy food will ensure that customers keep returning or buying your fried product. The cooking oil you choose, has a massive part to play in this journey. However, it’s not only about the type of oil but its frying temperature too, as both these factors will impact the taste and texture of the food you will serve. In kitchens today there are many people who don’t necessarily agree; whether that is chefs, kitchen management or policies on acrylamide. Some oils are simply better than others but it’s also a matter of preference, as these opinions differ so much.
High quality oil and well-managed oil use can also greatly impact the costs of the kitchen and therefore the overall business profits.
Customer satisfaction and high earnings are key goals for any business. Often you can’t have one without the other, at least not for long! Once you have secured good quality oil for your kitchen, you need to make sure it stays this way. Invest in tech devices such as an oil tester that can ascertain how good your oil is and if it needs changing; or a top quality filter that will help reduce calories and chemicals in the food whilst at the same time saving your business money.
The market for oils will, without a doubt, continue to grow and it’s our responsibility to keep the cooking oils we use clean and healthy. Ensure you’re always aware of the oil’s origin and of the impact its sourcing has on the environment and human health.
Notes
- * http://www.rea.co.uk/markets/oils-fats/world-consumption-oils-fats
- ** https://www.gov.uk/government/news/phe-publishes-latest-data-on-nations-diet
By Sam Wilbraham, director of award-winning filter, FriPura
