According to farmers, canola oil is considered the best 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 level of omega-3 polyunsaturated fats than many conventional cooking oils. Since the U.S. Food and Drug Administration declared in 2015 that partially hydrogenated oils (PHOs) are no longer 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 mix of modified canola or soybean oil, or solid fats like palm oil.
However, today’s consumers appear more focused on cutting back on sugar and sodium rather than fat content. Many major CPG companies are reducing sugar to align with consumer preferences and voluntarily lowering sodium levels in line with the FDA’s proposed targets for the food sector. In the process, saturated fats are being reintroduced to balance the reformulations, despite the U.S. Department of Agriculture’s advice that these fats should not exceed 10% of an individual’s daily caloric intake. Concurrently, there is a growing public interest in specialty cooking oils, often regarded as healthier options. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining traction, along with more unconventional sources such as krill, algae, and berries like sea buckthorn and juniper.
The production and extraction methods of cooking oils are also crucial to consumers. For buyers of specialty oils, extraction methods play a significant role, with many health-conscious shoppers preferring cold-pressed and organic oils over those processed with solvents or containing genetically modified ingredients. For packaged food manufacturers, key factors include heat stability, biochemical profiles, and consistent flavor—areas where canola oil performs well. However, much of the commercially cultivated canola is derived from genetically modified plants designed to be more resistant to certain herbicides, which can deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that while the plant has been modified, the oil itself has not.
Cargill highlighted that its new hybrid canola oil “was developed through traditional breeding methods, focusing on resistance to club root and black leg disease,” along with high yield performance. “Growers can opt for herbicide tolerance as an additional genetic modification based on their market needs and preferences,” the company added.
Like many food and beverage ingredients, cooking oil presents a balance of positive and negative attributes. Lower saturated fat levels may raise concerns about extraction methods, while higher saturated fat levels can lead to health risks. Additionally, some of the healthiest oils, such as olive oil, have a low smoke point, making them unsuitable for high-heat cooking. Ultimately, while manufacturers using this new hybrid high-oleic canola oil may promote its lower saturated fat content on product labels, it is essential for them to educate consumers on its significance and implications.
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