Shelf-life implications of oil
NibNibs is an award-winning baker of premium quality ‘nibbles’ produced using locally-sourced ingredients. They supply more than 300 outlets in the UK and recently begun exporting into Europe. Their ambitious vision is to grow the company while maintaining their artisan quality.
Evaluating the stability of oils
In order to increase the locally-sourced ingredients in their breadsticks, NibNibs has been trialling rapeseed oil as a Yorkshire-grown alternative to the Mediterranean-grown olive oil. This trial presented some issues with shortened product shelf-life, causing a suspension in production and potential losses to the business.
The BDC was able to help with analysis of the oils used and in this we identified the olive oil is far more stable than the premium rapeseed oil, which oxidises more readily in the baking process. This led to a search for new sources of rapeseed oil which are stabilised through the use of natural antioxidants, like rosemary.
Working with the BDC has been a life-saver: their specialists were quickly able to get to the root of the problem, and reassure us that our production wasn’t compromised. A great team to work with, very approachable, with an effective solution in a very tight timeframe. Highly recommended. Darren Everitt, NibNibs
NibNibs is now in the process of re-testing their breadsticks with new sources of rapeseed oil with natural antioxidants, so that they can, in time, maintain the local credentials of their products, while also maintaining the shelf-life.
Notes to editor:
This project has received funding from the England European Regional Development Fund as part of the European Structural and Investment Funds Growth Programme 2014-2020.
The York, North Yorkshire and East Riding (YNYER) LEP awarded a grant of £1M to the BDC as part of the Local Growth Fund (LGF) support which funded the equipment used to carry out this project. For more information visit: https://www.businessinspiredgrowth.com/funding/local-growth-fund/
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