Sheila Dillon explores the culinary uses of rapeseed oil.
Sheila Dillon looks at a home grown, underloved culinary oil – rapeseed. In spite of all the buzz about biodiesel, 85-95% of UK rapeseed ends up in the food industry. We find out where it sits on the “healthy” fats spectrum.
To find out about the current state of the rapeseed market, and the impact of the biofuel commitment on the food market, Sheila visits a conference organized by industry group, The Home Grown Cereals Authority and talks to the HGCA Director of Crop Marketing, Alastair Dickey.
Sheila visits Duncan Farrington on his 700 acre farm, to talk about Mellow Yellow, cold-pressed, fully traceable, Northampton-grown rapeseed oil, and Duncan’s wife Ellie prepares a meal.
Sheila talks to Ian Munnery, Commercial Manager of United Oilseeds Marketing about the history of rapeseed varieties.
And Sheila talks to Steven Zehr, Commercial General Manager of ADM Pura in the UK and Phil Hogan, Director of ADM’s Global Oils and Fats Research about the closure of their hydrogenation plant and how they have adjusted to business without this, and about how they process their rapeseed.
Sheila is joined in the studio by Professor Michael Crawford, Director of the Institute for Brain Chemistry and Human Nutrition, to talk about “healthy” vegetable oils and where rapeseed sits in the spectrum.