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Latest news articles and press releases
We provide a one-stop-shop solution for food-service companies striving to reduce their oil costs, decrease waste and save the planet.
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Consumers are becoming more aware of the degeneration of oil during repeated frying of products in fast-food restaurants and demand to consume healthier food.
Due to the Covid19 pandemic and climate change, cooking oil prices have risen, and restaurant owners have become quite cost-sensitive. Cut your costs with us.
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Disposal of used cooking oil and packing materials is another issue the foodservice industry has to deal with, both from a cost and an environmental perspective.
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Oil Disposal
Oil Consumption
Cost Savings
During frying, the moisture in foods interacts with components of oils, resulting in the hydrolysis of the oil used and the development of Free Fatty Acids (“FFA”) in the oil that accelerates oil spoilage, reduces the oil’s smoke point, and leads to faster oil quality deterioration. Therefore, the FFA of frying oils must always be maintained at a low level.
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"Beyond Oil™ methods have a high positive impact on our health and could lead to a recognizable decrease in the mortality caused by cardiovascular diseases."
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In most countries, the quality of fried oils is determined by the level of degradation reactions Free Fatty Acids ("FFA") and Total Polar Materials (“TPM”). We are here to assist you in meeting regulation and food safety requirements while saving your costs!
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Thank you for taking the time to reach out to us. You'll hear from us as soon as possible.
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