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.

PILOT TEST AGAINST FOOD WASTE

Over 10% of our products end up in the bin due to expiration dates. This means a portion of what we produce doesn’t even get sold because its shelf life is too short. Food waste is a complex issue across the entire food industry. However, we’ve discovered that a significant portion of the waste in our products could be avoided.

We’ve identified a treatment for our packaging that could triple the shelf life of our products. According to our estimates, this could reduce current waste by up to 90%.

The method uses water pressure to protect the packaging from bacteria and external agents, extending its shelf life without the need for chemical preservatives. Moreover, as it doesn’t involve heat, it has no impact on the product’s freshness or nutritional properties.

Extending the shelf life of our products is essential—not only to cut nearly all food waste we currently generate but also to ensure that our products remain available in more remote retail locations where lower demand leads to more expiration-related waste. This is a critical step to make plant-based meat accessible to everyone, not just a select few.

How will this work?
Before implementing this solution broadly, we need to run a temporary pilot test. This will involve only a few retail locations and two specific products. Tests with our current packaging revealed it wasn’t strong enough and tended to break. Therefore, the only viable option for this pilot is to use polypropylene (PP) plastic packaging, which is not recyclable in Spain.

As this is a small-scale test, PP plastic packaging is the only feasible solution for our production line. However, once the pilot ends, all products will transition to our existing recycled and recyclable R-PET plastic packaging.

Key Point to Remember: Packaging matters, but the most sustainable aspect of a food product is what it contains. If we look at the emissions from food production, the vast majority come from agricultural and livestock processes—not the supply chain. Using animals to produce food requires far more resources and generates significantly higher emissions than directly harvesting crops.

By contrast, emissions from packaging represent an average of 5% of the total for food products. So, every time we choose plant-based meat over animal-based meat, we’re cutting emissions by up to 95%. Media coverage often focuses solely on packaging, which is important, but the biggest impact on combating the climate crisis lies in what’s inside the package.

Offsetting Environmental Impact:
Since this temporary pilot will generate some plastic waste, we’ve launched a compensation project in collaboration with organisations that specialise in removing plastic waste from the environment.

Through these partnerships, we will remove an equivalent amount of plastic and other pollutants already in nature. This ensures that, while running this essential pilot to reduce food waste, we maintain the lowest possible environmental impact.

These organisations include:

• Plastic Free Wave
• Project Rescue Ocean
• 0 Plastic Menorca
• Good Karma Projects

These organisations, despite limited resources, do incredible work—not just cleaning up waste but also raising awareness and educating citizens, institutions, and businesses on how to care for the planet.

FAQs:

What does this treatment involve?
The method uses water pressure to remove bacteria and other external agents without affecting the product. It’s an innovative technology already used in products like guacamole or fruit juices.

Does it impact the product in any way?
No. In our case, the pressure levels are low and applied for a short time, meaning there’s no impact on the product’s properties, flavour, texture, or nutritional value.

Does it make the product more processed?
No. In fact, it’s an alternative to using chemical preservatives and long lists of additives.

Why isn’t the pilot using recyclable PET packaging?
We tested our current PET packaging, but it wasn’t durable enough for the treatment. The only material compatible with the pilot’s quantities and our industrial line is polypropylene (PP). However, we’re already testing R-PET packaging, and once the pilot is over, all products will transition to recyclable packaging.

Which products and locations are part of the test?
The pilot is designed to gather data replicating real purchasing behaviour as accurately as possible. Revealing the products and locations could bias the results and invalidate the test.

Will PP packaging remain after the pilot?
No. We’re already working on R-PET packaging compatible with this treatment. Once the pilot is complete, all products will transition to recycled and recyclable R-PET packaging across all retail locations.

Alargar la vida útil de nuestros productos es clave porque reduciríamos casi todo el desperdicio alimentario que generamos actualmente. Pero también porque nos permite mantener nuestros productos en aquellos puntos de venta más alejados de las grandes ciudades, donde como hay menos demanda, se genera más merma por vencimiento de fecha de caducidad. Y ahí tenemos que poner soluciones para que la carne vegetal sea lo más accesible posible, y no sólo un producto para unos cuantos.

Para implementarlo, antes debemos hacer una prueba piloto temporal. Que se hará sólo en algunos puntos de venta y en sólo dos productos. Hicimos pruebas con nuestro envase actual, pero no es suficientemente resistente y se rompía. Así que la única opción para esta prueba piloto es con envase de plástico polipropileno (PP), que actualmente no es reciclable en España.

Como es un test que afectará a una cantidad muy baja de producto, el envase de plástico PP es la única solución que hay para nuestra línea de fabricación. Aún así, una vez termine esta prueba piloto, ya se implementará en todos los envases con plástico R-PET, que es el envase actual reciclado y reciclable.

Apunte importante: el envase importa, sí. Pero lo más sostenible de un producto alimentario, con diferencia, es que no sea carne animal . Si miramos de donde provienen las emisiones en los productos de alimentación, vemos que la mayoría vienen del proceso agrícola y ganadero,  no de la cadena de suministro. Es decir, si se usa un animal para hacer un producto, se necesitan muchos más recursos y se generan muchísimas más emisiones que si directamente se recoge lo que se cultiva.

En cambio, las emisiones que vienen del envasado representan el 5% de media de todas las emisiones de un producto alimentario. Por eso que cada vez que escogemos carne vegetal en vez de carne animal, estamos ahorrando hasta el 95% de las emisiones. En los medios de comunicación se sigue poniendo el foco exclusivamente en el envase. Y sí, es importante y todo suma. Pero lo que tiene más impacto en frenar la crisis climática sigue siendo lo que hay dentro del envase.

El mundo de la alimentación de gran consumo es complejo, porque los envases de plástico suelen ser la mejor solución para evitar el desperdicio alimentario. Por eso, sabiendo que durante esta prueba piloto temporal vamos a generar residuos plásticos, hemos puesto en marcha un proyecto de compensación, en el que trabajaremos con diferentes organizaciones que se dedican a la recogida de plásticos que ya son un residuo en el medio ambiente.

A través de estas organizaciones, sacaremos del medio la cantidad equivalente de plástico y otros componentes contaminantes. De esta manera nos aseguramos de que, mientras dure esta prueba piloto necesaria para reducir el desperdicio alimentario, podamos tener el mínimo impacto posible.

Estas organizaciones son:

- Plastic Free Wave
- Project Rescue Ocean
- 0 Plastic Menorca
- Good Karma Projects

 Se trata de organizaciones que, con pocos recursos y con equipos de voluntarios, hacen un trabajo increíble. No sólo limpiando el medio de residuos, sino también con acciones de concienciación y divulgación para que tanto ciudadanos, instituciones y empresas puedan tener más herramientas para cuidar del planeta.

 FAQS:

¿En qué consiste este tratamiento?
Es un método que usa la presión del agua para eliminar bacterias y otros agentes externos sin afectar el producto. Es una tecnología bastante innovadore, pero ya se usa en otros productos como guacamoles o zumos de frutas.

¿Afecta al producto de alguna manera?
No. En nuestro caso, los niveles de presión son bajos y durante muy poco tiempo. No afecta a las propiedades del producto de ninguna manera. Ni al sabor, ni a la textura, ni a la composición ni al aporte nutricional.

¿Hace que el producto sea más procesado?
No. De hecho, es una alternativa al uso de conservantes químicos y largas listas de ingredientes llenas de aditivos.

¿Por qué no hacéis la prueba piloto con envase reciclable (PET)?
Hicimos una prueba con nuestro envase PET actual, pero se rompía y no era compatible con el tratamiento. El único material con el que hemos encontrado que sea compatible con las cantidades que se usarán para la prueba piloto y con nuestra línea industrial actual es un envase de polipropileno (PP). Aún así, ya estamos haciendo pruebas con envase R-PET y una vez termine la prueba piloto, se implementará a todos los productos con envase de plástico reciclado y reciclable.

¿A qué productos afectará y en qué puntos de venta?
Está prueba piloto se hace para obtener datos que reproduzcan los comportamientos de compra de la manera más fidedigna posible. Si indicáramos los puntos de venta y productos a los que se aplica, correríamos el riesgo de sesgar los resultados e invalidar el test.

 ¿Después de la prueba piloto, el envase seguirá siendo PP no reciclable?
No. Ya estamos haciendo pruebas con otros envases R-PET compatibles con este tratamiento y una vez termine la prueba piloto, se implementará a todos los productos en todos los puntos de venta con envase R-PET (plástico reciclado y reciclable).

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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

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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.