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Previous News Items

• Bitter tasting Flaxseed oil?
• Exciting new products comming soon!
• Should flaxseed oil be refrigerated
• Is Quality important?
• Why is cold pressed oil darker?
• Omega 3
• Major upgrades
• Pan fried fish
• High Vitamin oil
• HACCP certification
• The Kingaroy Butter Factory Centenary

Quality control and food safety are integral to most Australian operated food processing facilities. Here at Proteco, we are rigid with testing and traceability procedures.
From the instant oilseeds are ordered for crushing into oil, a chain of events are set into motion. All these steps must be done the right way to assure that acceptable quality oil is achieved.
Pre-delivery samples are analyzed for oil content, moisture content, Free Fatty Acid levels (FFA) and Peroxide value (PV). If all results meet the parameters of our specification, oilseeds are delivered on site.
“Every batch of oil is subject to thorough testing”
Individual batch codes are generated, recorded and assigned to each consignment. This code acts as a fingerprint and remains with the oil right through the processing, storage, drumming and bottling stages. You will find this code printed on all drum and pallecon labels and also the Certificate of Analyses (C of A).
From every batch of oil we crush, several samples are taken and analyzed chemically for FFA and PV and also analyzed organoleptically and microbiologically.
Retention samples are stored in a stable climate controlled dark room.
Quality control for your peace of mind.