According to growers, canola oil is considered the optimal cooking oil due to its lower saturated fat content compared to other popular plant-based oils like olive, soybean, corn, and sunflower oil. Additionally, it boasts a higher concentration of omega-3 polyunsaturated fats than many commonly used cooking oils. Since the U.S. Food and Drug Administration declared in 2015 that partially hydrogenated oils (PHOs) are no longer recognized as safe, there has been an increasing demand for canola oil as a substitute in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from food products by June 18 of this year. In response, food producers have been replacing PHOs with a blend of modified canola or soybean oils, or solid fats like palm oil.
However, today’s consumers seem to prioritize reducing sugar and sodium intake more than focusing on the fat content of their diets. Many large CPG companies are responding to consumer preferences by lowering sugar levels and voluntarily reducing sodium in line with the FDA’s proposed targets for the food industry. In contrast, saturated fats are being reintroduced to compensate for these reductions, even though the U.S. Department of Agriculture recommends that saturated fats should not account for more than 10% of an individual’s daily caloric intake.
Simultaneously, there is a growing public interest in specialty cooking oils, which are often perceived as healthier options. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining traction, as are oils from more novel sources like krill and algae, as well as berries such as sea buckthorn and juniper. The extraction methods used for these oils also hold significant importance for consumers. Many health-conscious individuals prefer cold-pressed and organic oils over those extracted using solvents or involving genetically modified ingredients.
For packaged food manufacturers, the key factors to consider include heat stability, biochemical profile, and consistent taste. Canola oil performs relatively well in these areas. However, a considerable portion of commercially grown canola is sourced from genetically modified plants designed for enhanced herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that while the plant itself has been modified, the oil remains unchanged. Cargill highlighted that its new hybrid canola oil “was developed through traditional breeding methods, focusing on resistance to club root and black leg diseases,” as well as achieving high yield performance. “Growers can opt for herbicide tolerance as an optional genetic modification based on their market needs and preferences,” the company added.
As with many food and beverage ingredients, balancing positive and negative attributes is crucial when it comes to cooking oils. While a lower saturated fat level may raise concerns about the extraction process, higher saturated fat levels could pose health risks. Furthermore, some of the healthiest oils, like olive oil, have a low smoke point, making them unsuitable for high-heat cooking applications. Ultimately, while manufacturers using this new hybrid high-oleic canola oil may highlight its lower saturated fat levels on product labels, it is essential for them to educate consumers about the implications of this and its significance.
Additionally, as consumers increasingly focus on their health, there is a growing interest in nutritional supplements, such as calcium citrate supplements with vitamin D, which can contribute to overall wellness. These supplements can play a vital role in a balanced diet, particularly for those who are also mindful of their cooking oil choices. By integrating knowledge about healthy fats and the benefits of calcium citrate supplements with vitamin D, consumers can make more informed decisions about their dietary habits.