If you own a restaurant business, a bakery business, a wholesale cooking oil business, or any other establishment in the dynamic food and beverage industry, then you're no stranger to the ongoing seed oil saga. With all the buzz surrounding seed oils versus their healthier counterparts, no seed oils, you might find yourself pondering - to seed oil or not to seed oil?
Gone are the days when cooking oil was just a medium to transfer heat and flavor. Today, it's a statement, a healthy ally, and a canvas for culinary artistry.
Key Takeaway: Seed oils have held their ground for years, but let's face it – they come with their baggage. Heavily processed and often loaded with unhealthy trans fats, seed oils can inadvertently turn your delectable offerings into a guilt-laden indulgence.
The winds of change have blown in the direction of healthy diets, and with it comes an opportunity for your restaurant business to shine. From kitchens that prioritize innovation to restaurant menus that exude fine dining practices, the shift away from seed oils is more than a trend – it's an industry-wide transformation.
So, why no seed oils? The truth is, with the growing trend and clamor for no-seed oils, it’s most likely that some of your health-conscious customers will look for menu offerings that can satisfy their dietary needs.
Before you decide to incorporate no-seed oils into your digital catalog or menu types, let’s look at what they are and some of their benefits.
What are Seed Oils?
Seed oils are oils that are made from the seeds of different plants. Therefore, most seed oils are different types of vegetable oil. These oils are obtained through an intricate process that involves chemical solvents, high temperatures, and mechanical pressure.
Why are Seed Oils Bad?
There are several reasons why these oils are considered less than ideal when it comes to overall well-being:
- Inflammatory Properties
- Processing Methods
- Trans Fats
- Lacks Nutrients
- Health Risk
- Overconsumption
- Imbalanced Omega-3 to Omega-6 Ratio
List of Seed Oils to Avoid
Here is a list of seed oils that are often recommended to be consumed in moderation or avoided:
- Canola Oil. As of one of the most popular seed oils, you get it from crushing the seeds of the canola plant.
- Grapeseed Oil. After winemaking processes, oil producers use the leftover grapeseeds to produce this oil.
- Cottonseed Oil. Even though cotton plants are usually grown for fiber, many oil manufacturers extract oil from them, too.
- Safflower Oil. While safflower oil is a bit more expensive than other oils, it's still toxic for the way it comes from crushing the seeds of the safflower plant.
- Soybean Oil. It is one of the most consumed seed oils worldwide. It’s especially popular in Western countries and Chinese cuisine.
- Corn Oil. It is mainly used in food manufacturing of snack food and other products that are not considered particularly healthy and nutritious.
- Sunflower Oil. The main applications of this cooking oil are frying and baking. It’s also used as a salad dressing in different Eastern European cuisines.
- Rapeseed Oil. It is extensively used not only for cooking and food manufacturing but also for various industrial applications such as production of biodiesel and machinery lubricants.
What are No Seed Oils?
No seed oils are oils that do not come from seed plants. These oils are typically cold-pressed, expeller-pressed, or extracted using methods that preserve the integrity of their fatty acids and maintain their natural flavors.
These wholesale cooking oils are often considered healthier options due to their composition and the way they are processed. Unlike industrial seed oils, which are obtained through chemical extraction methods and high heat, no seed oils are more natural. So, they're some of the most high demand products to sell.
For businesses in the restaurant industry, incorporating no-seed oils into their culinary repertoire can be a strategic move. You can cater to the unique needs of health-conscious patrons and elevate your flavor profile at the same time.
Why No Seed Oils? 5 Benefits of No Seed Oils
Here are five compelling reasons why embracing no-seed oils is a smart move for your establishment:
- Healthier Fatty Acid Profile: Unlike the high omega-6 content of many seed oils, which can contribute to inflammation and health imbalances, these alternatives provide a healthier balance of essential fatty acids. This can resonate with health-conscious diners seeking nutrient-dense options that support overall well-being.
- Rich Nutrient Content: No seed oils often retain more of their natural nutrients and antioxidants due to their minimal processing methods.
- Catering to Dietary Preferences: The modern dining landscape is marked by a diverse range of dietary preferences and restrictions. No seed oils provide an inclusive option for customers with specific dietary needs. Whether someone follows a paleo, keto, or Mediterranean diet, or is simply looking for cleaner, less processed ingredients, no-seed oils offer versatility that accommodates a wide array of tastes
- Elevated Flavor Profiles: No seed oils introduce unique and robust flavors to your dishes, enhancing the overall culinary experience for your patrons.
- Enhanced Brand Image: Embracing no seed oils signals your commitment to providing quality, health-conscious choices to your customers.
No Seed Oils List
Here is a list of some popular no-seed oils that are considered healthier alternatives to traditional seed oils:
- Beef Tallow. As the healthiest alternative when consuming no seed oils, tallow is simply rendered beef fat. It is cooked until the scent and flavor dissipates. The cooking process also eliminates any impurities. It ends up being a butter-like texture. But when you compare tallow vs lard, just remember that beef tallow has a beefy flavor, while lard offers flavor notes of pork. And when you whip it, the consistency is similar to whipped cream cheese. Pro Tip: Whipped tallow with essential oils is ideal in skincare! That's right--beef tallow for skin health is an easy and natural way to restore the moisture barrier.
- Olive Oil. It’s very popular in Mediterranean cuisine as a salad dressing and for cooking. Its distinctive taste helps add additional flavor to dishes.
- Avocado Oil. The high price of avocado oil makes it not as popular as other varieties of cooking oil. Nevertheless, the substance has many applications in cosmetics as well.
- Coconut Oil. It has been extensively used in Southeast Asian cuisine for centuries. Being a fairly new product in the West, coconut oil is primarily used in baked goods and desserts.
- Ghee (Clarified Butter). It origins from the Indian subcontinent and is one of the main cooking ingredients in Indian and Pakistani cuisine.
- Palm Oil (Sustainably Sourced). It is considered to be the most consumed type of oil used in food. However, palm oil that is not sustainably and organically sourced is not healthier than most seed oils.
Frequently Asked Questions About No Seed Oils
Let’s answer a few simple questions about no seed oils.
Is Olive Oil Not a Seed Oil?
Olive oil is not a seed oil. It is derived from the fruit of the olive tree, specifically the flesh of the olive fruit. Olive oil is categorized as a fruit oil, not a seed oil.
What is the Healthiest Oil to Cook With?
Extra virgin olive and avocado oil are often considered among the healthiest options due to their favorable fatty acid profiles and stability at moderate cooking temperatures. Coconut oil is also a good choice for higher-heat cooking due to its high saturated fat content.
What are 3 Cooking Oils to Avoid?
The top three cooking oils that are commonly advised to be used in moderation or avoided are:
- Soybean oil
- Corn oil
- Canola oil
Which Oils are Obtained From Seeds?
The oils obtained from seeds are:
- Corn oil
- Canola oil
- Sunflower oil
- Safflower oil
- Soybean oil
- Rapeseed oil
- Cottonseed oil
- Grapeseed oil
- Vegetable oil
- Sesame oil
Is Beef Tallow a Good Seed Oil Alternative?
Yes, beef tallow is an excellent alternative when trying to consume no seed oils. The fatty acid profile and bioavailability of tallow makes it ideal for both consumption and topical use. That's right--tallow makes a fantastic moisturizer since it's almost "skin identical."
Is Learning How to Make Beef Tallow Hard?
Nope, learning how to make beef tallow is a super easy process. Simply trim the suet, cut it up into small pieces, and cook it for a few hours. This will transform the fatty substance into tallow by purifying it completely.
If you're making beef tallow in bulk, you should probably ask: How long does beef tallow last? Luckily, you can keep a jar of it in storage for up to a year! But once you begin cooking with beef tallow and realize the many benefits of tallow in recipes, you'll probably empty a whole jar before you can reach the one-year mark!
If you’d like to skip the rendering process and know where to buy beef tallow, check with nearby grocery stores. If you strike out there, check with your local butchers.
Is Avocado Oil a Seed Oil?
No. Avocado oil is one of the few comestible oils not derived from a seed.
What are Healthy Oils to Cook With That are Not Seed Oils?
The healthy oils to cook with that are not seed oils are:
- Olive Oil
- Avocado Oil
- Coconut Oil
- Beef Tallow
- Butter