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Our neutrally flavoured canola oil is versatile across multiple applications.

Less Oil Absorption

  • 25% Less Oil Absorption
  • Great Cost Savings Over Time
  • Improves Taste Profile

4.5 Health Star Rating

  • Very Low Saturated Fat
  • High Omega 3 & 6
  • 60% Lower Trans Fatty Acid than Industry Average
  • Retention of Natural Antioxidant & Phytosterol

Neutral Flavour

  • Versatile Across Multiple Applications
  • Ideal for Deep Frying & Shallow Frying
  • Perfect for Emulsion for Sauces & Mayonnaise & Base for Salad Dressings

100% Australian Oil

  • Full Paddock to Plate Confidence
  • Supporting Local Australian Farmers
  • Grown in the Riverina Region, Wagga Wagga

Meets Quality Standards

  • Manufacturing Site is Certified Under SQF Food Safety
  • SQF Quality Code
  • HACCP approved
  • Halal & Kosher Approved

14th Jan

Longer lasting with 54 hours+ fry time

Goodrop Premium Frying Oil

Longer lasting with 54 hours+ fry time

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What Our Customers Have To Say

The product is clean, efficient, reduced in fats. Knowing that it is Australian products, I was so proud to bring that in.  With Goodrop, I know I am going to have a quality product to sell, because I have got a quality oil.

Brad Bennett, CEO
Le Culinaire Hospitality Institute, Sydney NSW

Goodrop Premium Frying Oil performs very well – about 20 to 30 per cent better than what we were using before – and the quality is a lot better.

Rob Power, Head Chef
Romano’s Hotel, Wagga Wagga NSW

We’re getting better colour; cleaner taste and the oil is about 20 per cent longer lasting. We’re absolutely rapt about the fact that it’s a local Aussie product from the Riverina, and so are our customers

Con Zagooudis
Southland Seafood, Cheltenham

Goodrop Oil has a level of quality that can’t be found with any other brand. The longevity and crispiness is far better than I have ever seen in all my years as a Head Chef.

Ankit, Head Chef
Indu Dining, Melbourne VIC

Goodrop lasts a lot longer and it’s a lot cleaner than other oils we’ve used.

Riccardo, Head Chef
Portobello Ristorante, Melbourne VIC

Once we did our trials, we noticed it [oil] lasts a lot longer and [the food] tastes a lot crispier. Obviously the quality that we give our members is the driving factor. The savings on top of that are just an added bonus.

Darren Foots, Executive Chef
Revesby Workers’ Club, Revesby NSW