Richardson Expands Capacity for Canola Oil-Based Ingredients
With their recent acquisition of Innovative Foods Corporation, Richardson Oilseed Limited now has the ability to produce even more of their canola oil-based products for health-conscious consumers. The investment builds on a string of announcements affirming their commitment to healthier oil products for retail, foodservice and food manufacturers.
“The purchase of Innovative Foods allows us to continue to grow our business in the retail, foodservice and industrial markets,” said John Haen of Richardson Nutrition in the announcement. “At Richardson, we are dedicated to developing innovative new canola-based food products for today’s health-conscious consumers.”
In addition to the acquisition, Richardson has made significant investments in their margarine and shortening products containing canola oil over the last 18 months. Responding to the demand for healthier oil products, they announced a $15 million expansion to their canola packaging facility in Lethbridge and added a $1.5 million research and development laboratory at the facility.
The variety and supply of canola products designed to be healthier continues to increase for foodservice operators and food manufacturers. With a stable supply and continued innovation, margarine and shortening products formulated with canola oil are becoming more prevalent.
Earlier this year for example, Richardson unveiled two new canola-based products that were billed as healthier alternatives to coconut oil because they contain substantially less saturated fat. The popping oil and popcorn butter substitute are just two examples of the many canola-based products low in saturated fats that are under development. They also are developing shortenings and margarines for food manufacturers that are non-hydrogenated , trans fat compliant and lower in saturated fat compared to high palm content products. Richardson Oilseed’s Donut Fry-It shortening is a great example of a functional non-hydrogenated product that is lower in saturated fat than other high palm-based products. Donuts fried in their shortening were less greasy, had better glaze adhesion and were significantly lighter and fresher tasting compared to those fried in other shortenings. Purchasing the Innovative Foods plants in Ontario and New Brunswick means Richardson’s canola oil-based products will be more available in both Eastern and Western Canada.
“The acquisition of Innovative Foods will allow us to better service our customers in both Eastern and Western Canada as well as U.S. markets,” said Haen. And by Richardson serving their customers healthier ingredients, consumers will also be served well by the healthier oil profile of canola-based products.
