Growers assert that canola oil is the optimal choice for cooking due to its lower saturated fat content compared to other widely used plant-based oils such as olive, soybean, corn, and sunflower oils. Additionally, canola oil boasts higher levels of omega-3 polyunsaturated fats than many common cooking oils. Following the U.S. Food and Drug Administration’s 2015 announcement that partially hydrogenated oils (PHOs) are no longer considered safe, there has been a significant shift in consumer packaged goods (CPG) manufacturing, leading to increased use of canola oil as a substitute for PHOs. The FDA mandated that manufacturers eliminate PHOs from their food products by June 18 of this year. In response, food producers have begun replacing PHOs with a blend of modified canola or soybean oils, or solid fats like palm oil.
However, contemporary consumers appear to prioritize reducing sugar and sodium intake over fat consumption. Major CPG manufacturers are responding to this trend by cutting sugar levels to meet consumer demands while voluntarily lowering sodium in line with the FDA’s proposed industry targets. Simultaneously, saturated fats are being reintroduced to balance these changes, despite recommendations from the U.S. Department of Agriculture that they should comprise no more than 10% of an individual’s daily caloric intake.
Amid this backdrop, there is a growing public interest in specialty cooking oils, which are often viewed as healthier alternatives. Oils derived from sources such as avocado, sesame, flax, nuts, hemp, and grapeseed are gaining traction, alongside those from more unconventional origins, including krill, algae, and berries like sea buckthorn and juniper. Extraction methods for these oils also play a crucial role for consumers. Many health-conscious buyers prefer cold-pressed and organic oils over those extracted using solvents or genetically modified ingredients.
For packaged food manufacturers, key factors include heat stability, biochemical profile, and consistent flavor, areas where canola oil generally performs well. However, a significant portion of commercially produced canola oil is sourced from genetically modified plants designed for herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern yet emphasizes that the oil itself remains unmodified. Cargill has stated that its new hybrid canola oil “was developed through traditional breeding methods, focusing on club root and black leg disease resistance, along with high yield performance.” The company further noted that herbicide tolerance can be added as an optional genetic modification based on market demands and grower preferences.
As with many food and beverage ingredients, a balance must be struck between the positive and negative characteristics of cooking oils. While lower saturated fat levels can be appealing, concerns regarding extraction processes may arise. Conversely, higher saturated fat levels could lead to health issues. Additionally, some of the healthiest oils, such as olive oil, feature lower smoke points, making them unsuitable for high-heat cooking.
Ultimately, while manufacturers using this new hybrid high-oleic canola oil can promote its lower saturated fat content on product labels, it is prudent for them to also educate consumers on the significance of this information and its implications for their health and dietary choices, especially when considering the citrate plus factors involved in oil production and consumption.