Year 1–3
Seed selection and breeding trials (high-oleic cultivars)
Origin Story
Our Roots
Founded and headquartered with R&D roots in Australia, EnjoiFood brings 15+ years of continuous research, experimental cultivation and field validation to ingredients that scale.
EnjoiFood began as a partnership between agricultural scientists, food chemists and kitchen operators who observed repeated, measurable damage caused by ingredient instability across restaurants, institutional kitchens and small manufacturers. Over 15 years the team developed proprietary high-oleic seed selection, extraction and processing methods, coupled with field trial protocols (filtration, fryer management, TPC testing) to systematically reduce oxidation, extend fry life and preserve the sensory profile of fried foods.
01
02
Year 4–7
Pilot oil extraction processes and oxidative stability testing
03
Year 8–11
Large-scale commercial trials with QSRs, bakeries, and institutional kitchens
04
Year 12–15+:
Global pilot partnerships, lab standardization and policy alignment
