Insights for buyers
Blog: vegetable oil, feed and grain
Practical guides from our sales and production team on oil types, frying, feed ingredients, private label bottling and delivery terms.
Crude, cold pressed or refined sunflower oil: what buyers should knowWhat separates crude, cold pressed and refined sunflower oil: how each is made, how they differ in taste, smoke point and shelf life, and who buys which.Read article 
How to choose a deep frying oil for a restaurantFrying stability, flavour, smoke point, menu fit and packaging: a practical guide to choosing the right deep frying oil for a professional kitchen.Read article 
High oleic sunflower oil and its frying lifeWhy high oleic sunflower oil holds up longer at frying temperatures, how frying life is measured, and when the higher price per litre pays back.Read article 
Sunflower meal and soybean cake in livestock and poultry feedHow sunflower meal and soybean cake differ in protein, lysine, fibre and energy, which animals they suit, and what to check in a specification before you buy.Read article 
Launching a private label cooking oil, step by stepHow a private label cooking oil goes from idea to shelf: choosing the oil and bottle, label rules, samples, quality checks, packing and delivery terms.Read article 
Incoterms 2020 for vegetable oil buyers: FCA, CFR, CIF, DAP and DDPFCA, CFR, CIF, DAP or DDP? How Incoterms 2020 split cost, risk and customs work on bulk and bottled vegetable oil shipments, and what to add to the contract.Read article Get an offer
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