According to growers, 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. It also boasts a higher level of omega-3 polyunsaturated fats than most common 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 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, prompting food producers to replace them with either modified canola or soybean oil, or solid fats like palm oil.
However, today’s consumers seem more focused on reducing sugar and sodium intake rather than monitoring fat consumption. Many large CPG manufacturers are responding to consumer preferences by cutting sugar and voluntarily lowering sodium levels in line with the FDA’s proposed targets for the food industry. In contrast, saturated fats are being reintroduced to compensate, despite the U.S. Department of Agriculture advising that they should comprise no more than 10% of a person’s daily caloric intake. Concurrently, there is a growing public interest in specialty cooking oils perceived as healthier options. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, along with oils from more novel sources like krill, algae, and berries such as sea buckthorn and juniper.
Consumers also place importance on the methods used to produce and extract cooking oils. For specialty oil buyers, extraction techniques matter, with many health-conscious individuals preferring cold-pressed and organic oils over those involving solvents or genetically modified ingredients. For packaged food manufacturers, key considerations include heat stability, biochemical profiles, and consistent flavor, areas where canola oil tends to perform well. However, a significant portion of commercially grown canola is derived 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 plants may be modified, the oil itself remains unaltered.
Cargill has pointed out 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 added that growers have the option to include herbicide tolerance as a genetic modification based on market demands and personal preferences.
Like many food and beverage ingredients, there is a balance between the positive and negative attributes of cooking oil. While lower saturated fat levels may raise concerns about the extraction process, higher saturated fat levels could pose health risks. Furthermore, some of the healthiest oils, such as olive oil, often 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 reduced saturated fat content on product labels, they should also educate consumers on the significance of this information and its implications.
In this context, the calcium citrate malate tablet can play a pivotal role in promoting overall health, especially for those concerned about fat intake and its effects on well-being. By integrating calcium citrate malate tablets into their diets, consumers may find a way to balance their nutritional needs while still enjoying the benefits of oils like canola.