Larchwood Foods’ new rapeseed oil line offers bakers a high-quality yet cost-effective option for their products, said the firm.

The Norfolk-based firm’s extra virgin cold pressed rapeseed oil contains half the saturated fat found in olive oil and 10 times the amount of Omega 3. It is rich in Omega 6 and 9, as well as vitamin E, and can be used as a replacement for butter in pastries, cakes and breads. The firm’s extra virgin high oleic, cold-pressed rapeseed oil offers a more delicate taste for mayonnaise and dressings.

Hugh Mason, owner of Larchwood Foods, said: "Our products work just as well as olive oil in terms of functionality, and can be used as a substitute for butter, among other applications."