What are Infused Oils?
Infused Oils are edible oils that have been made by soaking or 'steeping' herbs, spices, fruit or vegetables in them in order to create a flavoured oil.
Describe SpringThyme infused oils?
Our Infused Oils are intensely flavoured culinary oil ingredients produced by permeating the healthier vegetable oils such as sunflower, virgin or extra virgin olive oils with the freshest and highest quality herbs, spices, fruits or vegetables.
What's the difference between SpringThyme Infused Oils & flavoured oils?
In a word - FLAVOUR! Infused Oils deliver an infinitely superior and authentic flavour than alternatives since a true infused oil is made only from fresh raw materials. Flavoured Oils, by comparison, are made by blending oil-soluble flavourings, or plant extracts with edible oils.
How are SpringThyme infused oils made?
SpringThyme manufactures its Infused Oils in a totally unique process. We designed our own process over ten years ago, specifically to manufacture infused oils. Our method is based on the principles of pasteurisation employing HTST (High Temperature Short Time) and thermal processing. Our methodology guarantees a superior product in terms of flavour, aroma, colour, microbiology and consistency. Crucially, the gentle yet rapid pasteurisation process ensures that the volatile oils and essences of fresh plant materials are captured within the carrier oil. Multi-stage filtering and decanting removes all extraneous matter leaving a pure and totally natural oil designed to deliver an aromatic and fresh-tasting flavour, unmatched by any other process.
Why does SpringThyme use different carrier oils?
Sunflower Oil is our preferred medium for infusion. Due to its neutral flavour. Olive Oil, by its nature, is a richer, full flavoured oil which can sometimes mask the delicate and subtle nuances of flavour from certain fresh raw materials. Some applications require Olive Oil as a base. For example, Retailer Private Label oils are predominantly provided in an Olive Oil base.
What are the key technical properties of SpringThyme Infused Oils?
i. Microbiological Stability Superior microbiological quality is achieved due to the processing parameters of our unique manufacturing system. Several techniques are employed to ensure highest possible thermal death kill of bacteria.
ii. Very Low Water Activity (Aw) Post-process, our infused oils contain lower water activity than the input carrier oil. This is a key factor in preventing the risk of botulism developing in the oil. This toxin is produced by a bacteria called Clostridium botulinum which is able to grow in an oil when a fresh food is present to provide moisture.
iii. Low Risk Ingredients Our Infused Herb Oils are highly stable ingredients due to the manner of processing. As such they are suitable for use in "High Care" environments, requiring no further processing. By comparison, Fresh Herbs are often classified as "high risk" ingredients.
iv. Heat Stable Flavour retention of SpringThyme Infused Oils is maintained through manufacturing processes such as canning, baking and frying due to the thermal properties imparted during the infusion process.
v. Clean Label Declarations SpringThyme Infused Oil products can be declared simply as Oil and Herb (eg "olive oil, fresh basil") on your product labels.
vi. Functionality & Flavour Infused Oils are designed to deliver FLAVOUR. They are a flavour delivery system with the added functionality of an oil.
vii. Long Ambient Shelf Life Our infused oils have a minimum of 9 months shelf-life from date of manufacture, but some products can be extended up to 2 years.
How cost-effective are SpringThyme Extra Strength Infused Oils?
SpringThyme Infused Oils offer numerous possibilities to add a mouth-watering and gourmet feel to virtually any recipe or meal occasion. Particularly suited to Mediterranean styles of cooking, they are ideal ingredients for all types of convenience and prepared foods - fresh-chilled, ambient and frozen. Whether for Food Manufacturing or Bottling, Front or Back of House or Food To Go applications, our Infused Oils are designed to deliver the most intense flavours of fresh herbs, spices, fruits and vegetables.
How can SpringThyme infused oils be used in my products?
We manufacture a variety of flavour strengths of Infused Oil to suit varying customer requirements. However, by far the most cost-effective are what we call our 'Extra Strength' oils. Extra Strength products are significantly stronger in flavour delivery than any other infused oils. This grade of infused oil is the result of enhanced process plant configuration combined with improved raw material sourcing, high-speed herb size reduction, increased vegetable matter per batch and efficient extraction of vegetable matter post-processing. Cost saving improvements can be as much as 30% versus alternative products on a like for like flavour basis.
What products are available from SpringThyme?
World Cuisine from the five continents is represented across our range of Infused Oils. We provide all the Italian staples like Basil, Oregano and Sun Dried Tomato and Asian specialities including Ginger, Lemon Grass and Spring Onion. Add to these Indian, Mexican, Thai, French, South American and North African cuisines, and our range is truly global.
What foods can they be utilised in?
SpringThyme Infused Oils are used in Snack, Salad, Vegetable, Meat, Fish, Poultry, Sushi, Sandwich, Ready Meal, Bakery, Craft Bread, Pizza, Pasta, Soup, Spread, Sauce, Dressing, Marinade, Dip and Dressing applications.
Aren't infused oils quite expensive?
As in all things, you get whet you pay for. Most infused oils can be cost-engineered to meet a particular price point and are better value for money compared to flavoured oils.
Do flavoured oils deliver a stranger flavour?
No, this is incorrect. Nothing beats the natural flavour extracted through infusion from fresh herbs or vegetable.
Aren't the best infused oils made in places like Italy?
The reality is SpringThyme manufactures more infused oil than Italian brands. Even though traditionally the Italians and Spanish have been making flavoured oils for many years, this does not mean they are better. We are recognised as the leading producer because of our quality and expertise.
What about those bottled oils that contain herbs or chillies in them?
We do not make those sorts of products as technically, they can be a risk. Bottled oils that contain 'the garden' in the bottom (as we call it) are better suited as gifts or for decorative effect, rather than for eating and cooking
