FOOD – Facing difficulties in supplying sunflower oil to manufacturers, the Directorate-General for Competition, Consumers and Anti-Fraud authorized “labelling exemptions” on April 26. For six months, manufacturers are allowed to change their recipes without changing their packaging, with a revision after 3 months.
But don’t worry, “products that would be reformulated using an ingredient that could pose a risk to consumers are the subject of direct information on their label, in a visible and legible manner,” the DGCCRF states and currently lists two types of allergen, soy and peanut.
“There are breaks”
The same obligation with regard to recipes “without palm oil”, “without GMOs”, “fed without GMOs” and “from organic farming”: if these claims are no longer true, notification of a recipe change must be made immediately. All changes are referenced online on a DGCCRF site. Within two months, all products that fall under this derogation will also have to state this on their packaging, but without the obligation to indicate which recipe change has taken place (for example via the mention DEROG).
But manufacturers are not the only ones affected. The shelves with sunflower oil are increasingly scarce in supermarkets. If there is “no shortage”, Michel-Édouard Leclerc acknowledged this on April 27 on BFMTV: “there are fractures, we cannot fill the beam as it runs out”.
Lesieur, the leading player in the edible oil market in France, takes place as indicated in the newspaper the echoes a phenomenon of oversupply of restaurateurs and consumers with a turnover increase of 40% in two weeks.
Both during the races and on social networks, consumers no longer hide their concerns. And rightly so: sunflower oil is the second most consumed oil in France, according to an OpinionWay study conducted in 2015 for the vegetable oil brand Terres OléoPro.
Cakes, spices, baking, cooking… Neutral in taste, sunflower oil slips into many preparations. Mainly because it is the cheapest oil. How do you replace it easily and cheaply?
Rapeseed oil, the perfect replacement
Rapeseed oil is in many ways the best alternative to sunflower oil. The taste is neutral and the price is close to that of sunflower oil. Rich in omega 3, 6 and 9, its composition is also very beneficial for health. It is often used as a seasoning, in cake batter or for gentle cooking. Please note: rapeseed oil is not suitable for frying.
Sunflower oil and canola oil are widely used to make homemade mayonnaise or vinaigrettes. But there are also other options. For the mayonnaise, for example, you can choose corn oil, with a fairly neutral taste, and which has the advantage of making your mayonnaise creamy and very yellow. l’grape seed oil is also an ideal substitute thanks to its neutral taste. On the other hand, if you prefer a mayonnaise with a distinct taste, choose olive oil†
When it comes to salad dressings, there are several oils that can replace sunflower oil, points out cuisineaz: first olive oil, but also corn oil, walnuts or hazelnuts for more original flavors.
In terms of price, grapeseed oil and olive oil are the most accessible. Walnut and hazelnut oils are more expensive. Note that corn oil remains uncommon in supermarkets.
To prepare the cakes
When baking, sunflower oil, in addition to canola oil, can be replaced with grapeseed or corn seed oil, both of which are neutral in taste. Less affordable than grapeseed oil, coconut oilwith a sweet taste, it will also do perfectly.
Not all oils are suitable for good frying. Privilege peanut oilparticularly suitable for high temperatures, as indicated Current kitchen† With a neutral taste, it has the advantage of being one of the most accessible oils with canola oil. Coconut or grapeseed oil can also be substituted for sunflower oil.
After all, when cooking, there is no shortage of options: olive oil, butter (salted), coconut oil… Your happiness should be easy to find!
See also on The HuffPost: “Don’t hesitate to add an espresso to your next orange juice”