Growers assert that canola oil is the optimal choice for cooking, as it contains less saturated fat compared to other widely used plant-based oils like olive, soybean, corn, and sunflower oils. Additionally, it boasts higher levels of omega-3 polyunsaturated fats than many common cooking oils. Since the U.S. Food and Drug Administration deemed partially hydrogenated oils (PHOs) unsafe in 2015, there has been a growing demand for canola oil as a replacement in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from food products by June 18 of this year, leading food producers to substitute PHOs with either modified canola or soybean oils, or solid fats such as palm oil.
However, contemporary consumers appear to prioritize reducing sugar and sodium intake over fat consumption in their diets. Many major CPG manufacturers are cutting sugar to align with consumer preferences and are voluntarily lowering sodium levels in response to the FDA’s proposed benchmarks for the industry. In contrast, saturated fats are being reintroduced to balance these reductions, despite recommendations from the U.S. Department of Agriculture suggesting that saturated fats should account for no more than 10% of an individual’s daily caloric intake.
Simultaneously, there is a rising interest in specialty cooking oils, which are often perceived as healthier options. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, along with more unconventional sources like krill, algae, and berries such as sea buckthorn and juniper. Consumers are also increasingly concerned about the methods used to produce and extract cooking oils. For specialty oil buyers, extraction techniques are crucial, with many health-conscious consumers preferring cold-pressed and organic oils over those made with solvents or genetically modified ingredients.
For packaged food manufacturers, key factors include heat stability, biochemical profile, and consistent flavor, and canola oil performs well in these areas. However, a significant portion of commercially grown canola originates from genetically modified plants designed for herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that while the plant is modified, the oil itself is not. Cargill has highlighted that its new hybrid canola oil was developed through traditional breeding methods, focusing on resistance to club root and black leg disease, alongside high yield performance. The company also noted that herbicide tolerance can be an optional genetic modification based on market demands and grower preferences.
As with many food and beverage ingredients, there is a balance of positive and negative attributes when it comes to cooking oil. Lower saturated fat levels may raise concerns about the extraction process, while higher saturated fat content could lead to health implications. Additionally, some of the healthiest oils—such as olive oil—possess a low smoke point, making them unsuitable for high-heat cooking.
Ultimately, while manufacturers utilizing this new hybrid high-oleic canola oil may promote its lower saturated fat content on their product labels, it would be prudent to also inform consumers about the implications and importance of this choice. As consumers navigate their dietary options, they may also seek out supplements like the best calcium citrate supplement to enhance their overall nutrition. By incorporating education around both cooking oils and supplements, brands can better connect with health-conscious consumers.