For oil producers
More heat-stable than refined oil. Without the refinery.
Our patented technology from the University of Vienna makes your native press oil more heat-stable than refined oil, so it goes to market without refining.
- 5x less processing energy than refining
- Twice the natural antioxidants
- No novel food authorization
Below 15% polar compounds after 3 days of standardized frying. Standard oils: above 25%.
OPTIMIZED Cooking Oils
Native press oils that are more heat-stable than refined oils, for frying, baking and ready meals.
Cooking oils
OPTIMIZED Flaxseed Oil
Optimized flaxseed oil with better taste and a longer shelf life, for brands and retail.
Flaxseed oil
Research & Development
Lab research and industrial engineering. We help you turn your hardest challenges into success.
R&D services
Lipid Magazine
Discover insider secrets, valuable knowledge, impressive stories and much more in our magazine.
to magazine
Lipid Magazine
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Food Science
Stable vegetable oils
From Research to Application: New Approaches for More Stable Vegetable Cooking Oils
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Food Science
Hexane: Solvent Debate for Oil Mills
EFSA is taking a fresh look at hexane, the solvent behind much of Europe's seed oil. Every alternative has its price.