Bouillons with Swiss rapeseed oil

For all of our products, we attach great importance to first -class quality.We are very pleased that we can only produce our meat and vegetable bouillons with Swiss rapeseed oil.

Oil, fat: the difference

In the past, we have used palm oil from sustainable and certified cultivation to produce our popular bouillons as vegetable fat. In general, a distinction is made between liquid oil and at room temperature of solid fat. Like most plant oils, rapeseed oil is one of the liquid oils and must be hardened so that it can be processed.

A switch to another fat was not yet possible, since undesirable transfettic acids can occur in the hardness process of oils. This was a great advantage of palm oil because it was already fixed at room temperature. Now, however, it has become technically possible to produce a fully hardened rapeseed oil without transfettic acids. The accented need for consumer reducing the use of palm oil has of course also influenced this development.

New with Swiss rapeseed oil

Sirocco draws the raw material up close and now only uses Swiss rapeseed oil. The bouillons are good for taste, but have the additional advantage of the simpler dosage.

Try our popular bouillons with an adapted recipe. Simply delicious since 1941.