Shelf-life implications of oil

NibNibs is an award-winning baker of premium quality ‘nibbles’ produced using locally-sourced ingredients. They supply more than 300 outlets in the UK and recently begun exporting into Europe. Their ambitious vision is to grow the company while maintaining their artisan quality.

In order to increase the locally-sourced ingredients in their breadsticks, NibNibs has been trialling rapeseed oil as a Yorkshire-grown alternative to the Mediterranean-grown olive oil. This trial presented some issues with shortened product shelf-life, causing a suspension in production and potential losses to the business.

The BDC was able to help with analysis of the oils used and in this we identified the olive oil is far more stable than the premium rapeseed oil, which oxidises more readily in the baking process. This led to a search for new sources of rapeseed oil which are stabilised through the use of natural antioxidants, like rosemary.

“Working with the BDC has been a life-saver: their specialists were quickly able to get to the root of the problem, and reassure us that our production wasn’t compromised. A great team to work with, very approachable, with an effective solution in a very tight timeframe. Highly recommended.” Darren Everitt, NibNibs

NibNibs is now in the process of re-testing their breadsticks with new sources of rapeseed oil with natural antioxidants, so that they can, in time, maintain the local credentials of their products, while also maintaining the shelf-life.

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