Cooking oils shape culinary experience. Each oil has distinct functional, flavor and sensory characteristics that affect how food is prepared, served and enjoyed. Bunge Loders Croklaan conducted a study in partnership with the Singapore Chefs Association to assess the taste, sensory appeal and performance of eight top vegetable oils (soy, canola, sun, corn, olive, coconut, peanut and palm) against various popular dishes. A panel comprising professional chefs, home cooks and consumers then judged the oils based on cooking performance, taste and sensory appeal.

Watch the video about the culinary study and download the booklet to discover the results.