One of our key ingredients, extra virgin olive oil (EVOO), has increased in price by 200% since 2021. A few months ago, this put us in a difficult position where we had to choose between reformulating our recipes, raising prices or stopping production of several products.
We chose the first option. When we set out to find an alternative to extra virgin olive oil, we set ourselves minimum requirements: it had to have an equal or better nutritional profile, it had to have a positive impact on cardiovascular health and cholesterol, it had to have a low environmental impact and it had to be technically suitable (not affect the organoleptic characteristics of our products and fit well in our production line).
After months of study and analysis, we found a solution that allowed us to maintain the use and benefits of extra virgin olive oil, as well as the taste and texture of our products, without raising prices and even, to our surprise, improving their nutritional values in many cases. This solution consisted of combining our current extra virgin olive oil with rapeseed oil, a high quality monounsaturated oil, low in saturated fats.
This is just one example of how we constantly strive to balance the global economic context with our mission to continue innovating, improving, and offering scalable solutions, multiplying the positive impact on the planet, animals, and people's health, while ensuring economic sustainability so we can continue to exist and work towards changing the food system.
Why have we chosen this oil?
We love our extra virgin olive oil, but when faced with the need to find a solution, we discovered that rapeseed oil complements our current extra virgin olive oil perfectly.
Rapeseed oil has a very complete nutritional profile. On the one hand, it is one of the common oils that contains the least saturated fats. It has a good content of good fats (MUFAS), in quantities similar to those of extra virgin olive oil AOVE. In addition, it is one of the commercial oils that contains more omega-3 and has a better omega-3 / omega-6 balance.
Which benefits does rapeseed oil have?:
- Longer life expectancy: Large-scale prospective studies analyzing the health effects of different types of fats show that rapeseed oil reduces the risk of mortality. In fact, replacing a daily tablespoon of butter with rapeseed oil reduces the risk of moratlity by 6%. Similar to extra virgin olive oil, which reduces it by 7%.
- Improves cardiovascular health: In the same meta-analysis it was shown that consumption of rapeseed oil would reduce the risk of cardiometabolic moratlity. In fact, for every daily tablespoon of butter replaced by rapeseed oil, the risk of heart disease is reduced by 7%. Extra virgin olive oil also reduces the risk by 7%.
- Reduced saturated fat and cholesterol: Replacing saturated fatty acids (SFA) with monounsaturated fatty acids (MUFA) such as oleic acid, found in rapeseed oil, can reduce low-density lipoprotein cholesterol (LDL-C) levels and lower the risk of coronary heart disease (CHD) by 20-40%. Rapeseed oil-based diets were found to reduce LDL cholesterol by an average of 8.9% compared to diets using vegetable oils high in SFAs such as palm or coconut oil.
- Anti-inflammatory effects: Rapeseed oil contains vitamin E and phytosterols, which have antioxidant and anti-inflammatory effects. Rapeseed oil may reduce clotting factors such as factor VII and fibrinogen, suggesting a potential to reduce the risk of thrombosis (blood clot formation).
- Supporting immune function: Some evidence suggests that rapeseed oil may help normalize immune response in severely injured patients.
- Improved insulin sensitivity: Replacing saturated fats with monounsaturated fats (MUFA) in rapeseed oil may improve insulin sensitivity and glycemic control.
FAQ:
Which products do contain this extra virgin olive oil and rapeseed mix?
Burger, Chunks, Nuggets, Slices and Breaded Chic'n Fillets.
If it is so healthy, why does it have such a bad reputation?
In social networks there is a lot of misinformation about this ingredient. In addition, in Spain it has a very bad reputation because in 1981 there was a case of fraudulent distribution of adulterated rapeseed oil for industrial use that was sold as suitable for human consumption.
This caused one of the largest cases of food toxicity in Spain, affecting thousands of people.
This case was a fraud and today the distribution and sale of food in general, not only oil, is regulated. Therefore, its current consumption is totally safe.
Even so, it generated a lot of distrust in Spain. On the other hand, in the rest of Europe it is one of the most consumed oils. And it is the most consumed oil in Japan and Australia.
In fact, in Spain it is even difficult to find it in supermarkets and when it is present in the composition of products it is usually in ultra-processed products such as industrial pastries or fried foods; which contributes to it being associated with a cheap oil of poor quality.
On the other hand, in other European countries, its consumption is very common and it can be found in healthy products such as hummus, vegetable creams, vegetable soups rich in proteins, etc.
Which are the benefits of rapeseed oil for Cholesterol Levels?
Rapeseed oil is beneficial for cholesterol management because it contains a high level of monounsaturated fats (MUFAs) and a balanced ratio of omega-6 to omega-3 fatty acids. Clinical studies have shown that rapeseed oil helps lower LDL cholesterol (the "bad" cholesterol) without adversely affecting HDL cholesterol (the "good" cholesterol). For instance, long-term studies as Lin, Lin, et al. "Evidence of health benefits of rapeseed oil." Nutrition reviews 71.6 (2013), indicated significant reductions in total cholesterol and LDL cholesterol, with an average decrease in LDL cholesterol of 8.9% compared to oils high in saturated fats, like coconut oil. Unlike coconut oil, which raises LDL cholesterol due to its high saturated fat content, rapeseed oil's healthier fat composition makes it a preferable choice for cardiovascular health.
Does it have any heat stability issue?
Concerns about the health impacts of heated rapeseed oil primarily stem from its potential oxidation. However, studies have shown that even when rapeseed oil is heated to high temperatures for extended periods, such as 72 hours at 180°C (which is definitely not home use not in our production process), it does not significantly affect health indicators in animal models. The research noted minimal changes in oxidative stress markers, suggesting that the health impact of oxidized rapeseed oil is negligible. Moreover, everyday cooking at home methods typically involve much shorter heating times and lower temperatures, drastically reducing the risk of oxidation. Unlike extra virgin olive oil, which contains chlorophyll and is more prone to oxidation under light exposure, rapeseed oil's refined nature and lack of photosensitizers make it more stable. This stability ensures that rapeseed oil maintains its quality and nutritional value during typical cooking processes, making it a reliable choice.
To our knowledge there is no clinical trial that shows negative health effects when these oils are heated in a food product, using common cooking methods. To this date, no robust evidence exists in that regard to draw conclusions. Consistent and robust clinical trials in humans are required to show evidence on effects of heated rapeseed oil on health.
Also the studies that have been done have been performed by oxidizing fats at a very long time (heating from few hours to days continuously) which does not relate at all to our production process.
Which kind of fats profile does it have? Is Rapeseed Oil the most similar to Extra Virgin Olive Oil?
Rapeseed oil is similar to extra virgin olive oil (EVOO) due to its comparable fatty acid profile. Both oils are high in monounsaturated fats (MUFAs), with rapeseed oil containing approximately 63% and EVOO around 70%. The primary MUFA in both oils is oleic acid, known for its heart health benefits. Additionally, rapeseed oil provides a good balance of omega-6 and omega-3 fatty acids, which is similar to EVOO’s fatty acid composition, though EVOO has a slightly higher proportion of omega-6 fats. The balanced fatty acid profile in rapeseed oil makes it a suitable substitute for EVOO in promoting cardiovascular health while being more affordable and versatile for cooking due to its higher smoke point.
Do nutritionists recommend rapeseed oil?
Contrary to some misconceptions, many reputable organizations and nutritionists recommend rapeseed oil as a healthy option. For example, the American Heart Association (AHA) and the European Food Safety Authority (EFSA) both highlight rapeseed oil's benefits due to its low saturated fat content and high levels of monounsaturated fats and omega-3 fatty acids. The British Dietetic Association (BDA) also recommends rapeseed oil for its low saturated fat content and its ability to lower LDL cholesterol. These endorsements are based on a robust body of evidence that supports rapeseed oil's role in improving cholesterol levels and reducing the risk of heart disease.
Is it pro or anti inflammatory?
Rapeseed oil is not pro-inflammatory. In fact, due to its high content of oleic acid and alpha-linolenic acid (omega-3), both known for their anti-inflammatory properties, rapeseed oil may help reduce inflammation when used as part of a balanced diet. Rapeseed oil also has a relatively low omega-6 to omega-3 ratio compared to other vegetable oils like corn or soybean oil. A high intake of omega-6 fatty acids, common in Western diets, can lead to the production of pro-inflammatory molecules. However, the more balanced fatty acid ratio in rapeseed oil can help prevent inflammation. Additionally, rapeseed oil contains vitamin E and phytosterols, which have antioxidant and anti-inflammatory effects.
Is rapeseed oil sustainable?
Rapeseed oil is considered a sustainable option compared to other vegetable oils. It requires less water and land to produce than most of the vegetable oils, making it more efficient in terms of resource use. Rapeseed can be cultivated in marginal lands that are unsuitable for other crops, further enhancing its sustainability profile. Our rapeseed oil is locally sourced from Spain, further reducing their carbon footprint. Additionally, the practice of crop rotation with rapeseed, helps maintain soil health, and attract pollinators, contributing to overall agricultural sustainability.
Gluten and traces updates:
The new Heura Nuggets recipe moved from having gluten traces to having gluten in the recipe. The rest of the range keeps the same.
If you want to know more: LINK
New packaging:
- 92% rPET Packaging: Made primarily from recycled plastic, it is 100% recyclable.
- Reinforced Plastic Film: To protect the contents as much as possible and thus reduce food waste.
- No Cardboard Sleeve: We print directly on the packaging, reducing the materials used by 30%.
If you want to know more: https://heurafoods.com/ohmyworld
Burger unit from 113g to 100g:
The prices of all our raw materials (such as olive oil, packaging, logistics, etc.) have increased, and we had to make a difficult decision between reducing the size of the product or raising our prices to consumers. We chose the first option because it has the least impact on the consumer, as it preserves the great nutritional profile, ensures the highest quality of raw material sourcing, and meets our strict sustainability standards. The price remains unchanged, making it still the perfect choice for any burger craving (we've tested it).
We understand this is not what you want to hear (we neither, we would prefer to make all the steps forward and not finding this barriers on the way) and that it's certainly not our easiest decision, but we assure you that we are doing the best we can to keep plant-based proteins accessible and of the highest quality standards.
Before delving into it further, it's important to note that at Heura, we continue to invest more resources into creating the most surprising products and breaking current consumption barriers than into what we sell each year.
We are working to effect an institutional change where current subsidies for the livestock industry are redirected to consumers who choose options with a positive impact. We wish we received as many subsidies as our meat competitors to reduce our prices, but that's not the case (at least not yet).
However, by slightly reducing the weight of our products, we hope to keep prices stable so you can continue to enjoy them and promote the transition to plant-based proteins.
While we made this change we are currently working on developing and launching high quality and highly democratic products to the market in the following months.
As we always say, this is the best we can do "to date." But we will ensure that this "to date" expires soon, for the better.