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Study finds 82 percent of avocado oil rancid or mixed with other oils:
Consumer demand is rising for all things avocado, including oil made from the fruit. Avocado oil is a great source of vitamins, minerals and the type of fats associated with reducing the risk of heart disease, stroke and diabetes. But according to new research from food science experts at the University of California, Davis, the vast majority of avocado oil sold in the U.S. is of poor quality, mislabeled or adulterated with other oils.
In the country's first extensive study of commercial avocado oil quality and purity, UC Davis researchers report that at least 82 percent of test samples were either stale before expiration date or mixed with other oils. In three cases, bottles labeled as "pure" or "extra virgin" avocado oil contained near 100 percent soybean oil, an oil commonly used in processed foods that's much less expensive to produce.
Journal Reference:
Hilary S. Green, Selina C. Wang. First report on quality and purity evaluations of avocado oil sold in the US [open], Food Control (DOI: 10.1016/j.foodcont.2020.107328)
Why put avocado oil in the bottle when you can use soybean oil instead and pocket the extra profit?
(Score: 4, Interesting) by JoeMerchant on Wednesday June 17 2020, @07:05PM (2 children)
Reminds me of the Aloe Vera scams revealed a while back.
As for olive oil made with refined rancid stuff plus a little flavoring... seems like that should get a classification that allows it to be sold with proper labeling, and that maybe it shouldn't be too much less valuable than "extra Virgin" for most people's purposes - not unlike maple syrup blends made with 90% cane sugar.
Apparently, there's a market opportunity for "boutique" Greek olive oils in the U.S. - some people (who know, and care) are willing to pay quite a premium for actual traceable olive oils coming from known growers / refiners.
🌻🌻 [google.com]
(Score: 2) by hendrikboom on Thursday June 18 2020, @11:39AM (1 child)
I've often wondered what maple sugar would taste like without the sweetness. Presumably the distinctiveness of the flavour comes from something other than the sugar itself.
(Score: 2) by JoeMerchant on Thursday June 18 2020, @04:07PM
Early attempts at "low cost" maple syrup substitutes, IMO, focused too much on rock bottom prices (corn syrup based) and probably also on consumer focus group feedback like "can't you make it thicker? It always runs off onto the plate..."
I wouldn't mind paying cane-syrup prices for something that's indistinguishable from maple syrup - just made with other flavor source stock that doesn't cost $100 per gallon to supply at retail.
🌻🌻 [google.com]