NEWS

Managing Director, Mr DD Saxena recognised as Asia Pacific Entrepreneur of the Year

The Non Resident Indian (NRI) awards recognise ‘living legends’ who have made their mark on foreign shores. In April 2016, at the awards’ third annual event, Riverina Oils & Bioenergy (ROBE) Managing Director Mr DD Saxena proudly walked away as winner of the Asia Pacific Entrepreneur of the Year award category.

The awards recognise ‘heroes’ who overcome hurdles to inspire others, both in India and in the countries they now call home, to hone their skills and chase their dreams.

Mr Saxena was commended for successfully capturing the opportunity that existed in Australia to establish a canola oilseed crushing and refining plant and business—ROBE. His objective was to achieve outstanding quality, cost efficiency and product consistency, and to build a high calibre organisation.

The biggest challenge faced was to raise the capital required. The approvals took three-and- a-half years to be achieved. However, the organisation was in place in 2013 and has since built an enviable reputation and is highly regarded in the Industry.

The award is much more than just a celebration for Mr Saxena. It recognises the efforts of all the staff at ROBE and many other people who have been part of ROBE’s success so far.

THE NRI OF THE YEAR AWARDS 2016 - http://www.nrioftheyear.com/

The Australian Oilseeds Federation responds to toxic media reports

Following the media coverage last week on ‘Toxic Veg Oils and Cancer’, the Australian Oilseeds Federation Inc. have prepared a statement which we have below.  We encourage everyone to read the information they have shared and make informed decisions. 


PUFA and Aldehydes

All fats and oils contain a blend of polyunsaturated, monounsaturated and saturated fatty acids. The predominant fatty acid type is usually used to characterise each particular oil. Olive oil, for example, is rich in monounsaturated fatty acids (76%) and is generally referred to as a ‘monounsaturated oil’; traditional sunflower oil is rich in polyunsaturated oil (around 65%) and consequently is referred to as being a ‘polyunsaturated oil’.

The predominant fatty acid of an oil determines its suitability for various applications. Oils rich in saturated fat, such as animal fats (tallow, lard, etc) or tropical vegetable oils (palm, coconut) are very stable at high temperatures, and thus have historically been used for deep frying foods. However, being high in saturated fat also means that such oils will tend to raise blood cholesterol levels, in particular LDL (‘bad’) cholesterol. For this reason, world health organisations do not recommend consumption of these oils, or of foods cooked in these oils. 

In contrast, polyunsaturated oils have a beneficial effect on blood cholesterol levels, and are widely accepted and recommended by health authorities worldwide as being preferred over saturated fats. However, polyunsaturated fats are unstable when used for prolonged deep frying, and as such, are not recommended for such applications. Polyunsaturated oils are ideally suited for applications such as margarines, salad dressings and mayonnaise. 

Monounsaturated oils such as olive, canola and high oleic sunflower oil tend to have a fatty acid profile midway between saturated fats and polyunsaturated fats, and are able to be used in shallow and deep frying applications, while also conferring a beneficial effect on blood.

In Australia, traditional canola oil, high oleic canola oil and high oleic sunflower oil are widely used in the commercial deep frying environments (such as restaurants, café, etc) as well as in industrial applications in the cooking of pre-packaged foods, such as crisps and frozen chips. Invariably, a blend of these oils is used to deliver a desired taste and functionality.

The 2014 study by Grootveld et al vindicated the longstanding recommendations of the Australian oilseed industry that oils high in polyunsaturated fats, such as traditional sunflower and corn oil, should not be used for deep frying. This study found that prolonged use of sunflower and corn oil in a deep frying environment (>180’C) caused the oils to break down and result in the formation of aldehydes. 

When at high concentrations, aldehydes are undesirable compounds, produced through the oxidation of fatty acids, and are regarded as being detrimental to human health. Grootveld found that the more polyunsaturated the oil, the greater was the production of aldehydes. 

Given longstanding industry recommendations to not use polyunsaturated oils for deep frying, the Australian oilseeds industry provides a range of alternative oils suitable for deep frying, such as high oleic sunflower, high oleic canola, palm oil and tallow. Most large commercial and industrial food companies which use deep frying oils will utilise one or a blend of these oil types in their fryers. These oils are low in polyunsaturates and are stable and recommended for deep frying applications. In some applications, cottonseed oil, (around 50% polyunsaturated) may also be used for deep frying.

In the domestic home kitchen, polyunsaturated oils such as sunflower oil are unlikely to be exposed to high temperatures for a prolonged period, (i.e. when used for sauteeing, stir frying, etc) and consequently, there is minimal oxidation of the oil. Consequently, there is also minimal formation of aldehydes from these uses. It is also recommended that oils used for frying in the home be only used once.

In line with advice from the National Health and Medical Research Foundation (NHMRC) and the National Heart Foundation, healthier unsaturated oils (such as canola, sunflower, olive etc) should always be used in place of oils rich in saturated fats, such as butter, coconut and tallow/dripping in all usage applications.

For further information: Contact the Australian Oilseeds Federation,  www.australianoilseeds.com  

Skype: austoilseeds     Twitter: www.twitter.com/austoilseeds 


SOURCE:  POSITION STATEMENT - November 2015, "PUFA and Aldehydes"; Australian Oilseeds Federation

100% Australian NON GM Verified Canola Oil - Riverina Oils leads the way

 

Did You Know?

Riverina Oils is one of the leading manufacturers that source and package 100% Australian NON Genetically Modified Verified Canola meeting the growing demand of our customers.

 

What IS GMO?

GMOs (or “genetically modified organisms”) are living organisms whose genetic material has been artificially manipulated in a laboratory through genetic engineering.

Genetically modified canola (GM Canola) that is modified for herbicide tolerance was approved for commercial production in Australia in 2003.  GM Canola if often used in margarine, dairy blends and spreads and ingredients in tinned foods.  

For consumers, it can be difficult to stay up-to-date on food ingredients that are at-risk of being genetically modified, as the list of at-risk agricultural ingredients is frequently changing. 

 

COMMITTED TO DELIVERING WHAT WE PROMISE

We are proud to give our customers the choice to buy 100% Australian Grown Canola that is GMO Project Verified to be non-genetically-modified (NON GM).  Australian Canola is highly sought after globally and it takes significant time and effort to maintain our team's well earned reputation for consistent high quality.  

 For more information on the Non-GMO Project’s testing and verification of risk ingredients and processed foods, please see the Non-GMO Project Standard.

Please support our efforts to be actively enrolled in the Non-GMO Project Verification Program, by choosing from our range of oils and blends containing 100% Australian NON GMO Verified Canola Oil.

FEATURED PRODUCT

RIVERINA GOLD  NON GM VERIFIED CANOLA & EXTRA VIRGIN OLIVE OIL BLEND

AVAILABLE IN 4 LTR & 20 LTR TINS

Riverina Oils NON GM Canola Oil and Olive Oil Blend

PRODUCT DESCRIPTION

We take Australian NON GM Canola Oil from our own factory in Wagga and blend it with Extra Virgin Olive Oil, fresh from our Treetops Olives, Bassano Grove, in Goolgowi, New South Wales.  Add to that our Canola Oil is Certified to be Non-Genetically-Modified, and is produced under strict quality conditions and constantly monitored as part of our factory and packing house HACCP programs.  Naturally, it is also virtually trans-fat-free and Halal approved.

You can be assured of no artificial colours, flavours or additives...just locally grown Extra Virgin Olive Oil and Canola Oil blended to make pure Riverina Gold.

Trade enquiries welcome to 03 9816 1900  & info@riverinaoils.com.au