According to growers, canola oil is considered the ideal 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 has a higher concentration of omega-3 polyunsaturated fats than most commonly used cooking oils. Since the U.S. Food and Drug Administration (FDA) declared partially hydrogenated oils (PHOs) unsafe in 2015, there has been a growing 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 oil, or solid fats like palm oil.
However, today’s consumers appear more focused on reducing their sugar and sodium intake than on the fat content of their diets. Many leading CPG manufacturers are cutting sugar to align with consumer preferences and are voluntarily lowering sodium levels to meet the FDA’s proposed industry targets. Meanwhile, saturated fats are being reintroduced to compensate, despite recommendations from the U.S. Department of Agriculture that they should not exceed 10% of an individual’s daily caloric intake. Concurrently, there is a growing public interest in specialty cooking oils, often perceived as healthier alternatives. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, alongside oils from more unconventional sources such as krill, algae, and berries like sea buckthorn and juniper.
The methods used to produce and extract cooking oils are also significant to consumers. For those purchasing specialty oils, extraction methods are crucial, with many health-conscious buyers preferring cold-pressed and organic oils over those using solvents or genetically modified ingredients. For packaged food manufacturers, key considerations include heat stability, biochemical profiles, and consistent taste. Canola oil generally performs well in these areas. However, a significant portion of commercially grown canola is derived from genetically modified plants designed for greater resistance to certain herbicides, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that while the plant has been modified, the oil itself remains unchanged.
Cargill has stated that its new hybrid canola oil was developed using traditional breeding methods, focusing on resistance to club root and black leg disease, as well as high yield performance. The company further noted that growers can opt for herbicide tolerance as a genetic modification based on market demands and personal preferences. Like many food and beverage ingredients, there is a need to balance the positive and negative attributes of cooking oils. While lower saturated fat levels may raise questions about the extraction process, higher saturated fat levels could lead to health concerns. Furthermore, some of the healthiest oils, such as olive oil, have 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 product labels, they should also inform consumers about the implications of this and why it is significant. Additionally, incorporating nutrients like calcium citrate, magnesium, and zinc into their products may further enhance their appeal to health-conscious consumers, who are increasingly looking for comprehensive benefits in their dietary choices.