Good oil works harder for chefs
High performance cooking oils finally designed for chefs. Seed oil-free: better for people, planet, and french fries.
Miami, FL
Obsessively sourced, from farm to fry.
A FLESHY FRUIT LIKE NO OTHER
ANTIOXIDANT-RICH WITH A GOLDEN HUE FROM BETA-CAROTENE. A CLEAN TASTE AND LIGHT FINISH. NO SEED OILS, CHEMICAL SOLVENTS, OR PRESERVATIVES.
FROM ORGANIC REGENERATIVE FARMS
GROWN IN SELECT REGIONS IN SOUTH AMERICA FOR OPTIMAL TASTE. REQUIRES 93% LESS LAND THAN CANOLA AND SOYBEAN OIL.
The clean-fried® difference
70% of chefs reported fried food was crispier or less greasy(*)
The Gold Standard: Potato Chip Test
“The potato chips didn’t lie. No hold or flavor, other than the potato. It so satisfied what you would want out of a potato chip. It’s a thoroughbred conditioned fryer oil.”
How to compare frying oils
Oil
Canola oil
Soybean oil
Avocado oil
Fruit vs. Seed
Seed
Seed
Fruit
Fruit
Stays fresh longer in fryer
NO
NO
2X
MINIMAL
Price
$
$
$$
$$$
Tested for authenticity
NO
NO
SEED OIL-FREE CERTIFIED™
RARELY
PUFA (polyunsaturated fats prone to oxidation)
HIGH
VERY HIGH
LOW
LOW
Fried Taste
GREASY, OFF-FLAVORS
GREASY, OFF-FLAVORS
CLEAN, LESS GREASY
SOME OFF FLAVORS
Land usage (acres per ton of oil)
For tastier cooking & frying - without seed oils.
PURITY TESTED FOR AUTHENTICITY
NO CHEMICAL SOLVENTS OR HEXANE
NO PRESERVATIVES LIKE TBHQ, BHT
NO ANNUAL MONOCROPS
Yes, the context of frying is really important. The most common frying oils used in restaurants today - like soybean, canola, and rice bran oils - are seed oils that are high in polyunsaturated fats (PUFAs). Compared to other types of fat, PUFAs break down and oxidize quickly under heat [*], releasing toxins like 4-Hydroxynonenal (HNE) that are linked to poor health and weight gain [*]. At only 12% PUFA, Fera fruit oil contains about 3x less polyunsaturated fat than canola oil and 5x less than soybean oil.
Fera fruit oil (organic oleifera x guineensis palm fruit oil) has a long list of no’s: no chemical solvents like hexane, preservatives like TBHQ, and is non-GMO Project Verified. For use in restaurant frying that needs anti-foaming safety, each case contains less than 0.01% of DMPS (5 parts per million).
Just like olive and avocado, Fera fruit oil also contains primarily monounsaturated fats. In the restaurant setting, Fera fruit oil has the added benefit of a cleaner taste preferred by chefs for hardworking fryers, meeting their performance and affordability needs.
Fera fruit oil contains 40% more healthy, monounsaturated fats than conventional palm oil and 60% less saturated fat than coconut oil. This balance towards healthy, monounsaturated fats also ensures liquid pourability versus the solid fat structure of coconut and other palm.
Each of these tropical oils also owes their differences to distinct trees. Fera fruit oil comes exclusively from the South American oleifera x guineensis tree, grown deforestation-free and sourced exclusively from organic regenerative farms with 100% traceability as part of our Zero Acre Deforestation Commitment.