In the world of luxury, wellness focused baking, ingredients are everything. At Bouddi Biscuits, we take a nutrition led approach to every recipe, choosing components that support flavour, quality, and holistic wellbeing. One ingredient category we intentionally avoid is industrial seed oils the highly processed oils commonly found in commercial biscuits, snacks, and packaged foods. Research continues to highlight concerns around inflammation, oxidation, and long term health, making them far from ideal for premium baking.
Below, we break down why seed oils are considered problematic and how they’re produced, so you can better understand why we choose traditional, nutrient stable fats instead.
Why Seed Oils Are Considered Pro Inflammatory
Most seed oils such as canola, sunflower, soybean, cottonseed and grapeseed are extremely high in omega-6 linoleic acid. While omega-6 is essential in small amounts, modern diets supply far too much. When omega-6 significantly outweighs omega-3, the body may shift toward a more pro-inflammatory state.
Inflammation has been linked with:
- Metabolic imbalance
- Oxidative stress
- Reduced cardiovascular health markers
- Skin concerns and inflammatory flare-ups
Seed oils also oxidise quickly, especially under heat. Oxidised oils can create harmful compounds that may stress the body on a cellular level. This is one reason many health-conscious consumers search for seed oil free snacks and baked goods.
How Seed Oils are made: An Industrial, multi-step process
Unlike olive oil or coconut oil, which can be pressed gently and naturally, seed oils require intensive mechanical and chemical processing.
1. Crushing & Heating
Seeds are heated and crushed to release their minimal natural oil content.
2. Solvent Extraction (usually hexane)
Manufacturers use hexane, a petroleum derived solvent, to extract the remaining oil. High heat is then needed to remove residual chemicals.
3. Refining, Bleaching & Deodorising (RBD)
The extracted oil is:
- Refined to remove impurities
- Bleached to lighten colour
- Deodorised—often at temperatures above 200°C to mask the burnt odour created during processing
This aggressive refining damages delicate fatty acids, removes nutrients, and increases oxidation. The final oil is neutral, stable, and cheap ideal for mass manufacturing, but not for health or premium flavour
Why Bouddi Biscuits don’t use seed oils
Because your wellbeing matters.
Because flavour should come from nature, not industrial shortcuts.
Because premium biscuits deserve premium ingredients.
We proudly choose real butter, coconut oil, and premium organic ingredients traditional fats that deliver better flavour, natural stability, and a more holistic nutritional profile. This aligns with our commitment to crafting luxury, gluten free biscuits that honour both taste and wellness.
