According to growers, canola oil is considered the best cooking oil due to its lower saturated fat content compared to other commonly used plant-based oils like olive, soybean, corn, and sunflower oil. Additionally, it contains a higher amount of omega-3 polyunsaturated fats than most typical cooking oils. Since the U.S. Food and Drug Administration declared partially hydrogenated oils (PHOs) unsafe in 2015, the demand for canola oil has surged as a replacement in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from their products by June 18 of this year. Consequently, food producers have been substituting PHOs with either modified canola or soybean oil, or solid fats such as palm oil.
However, current consumers appear to prioritize reducing sugar and sodium in their diets over concerns about fat intake. Many major CPG manufacturers are responding to consumer preferences by lowering sugar levels and voluntarily decreasing sodium content in line with the FDA’s suggested targets for the food industry. In this context, saturated fats are sometimes being reintroduced to balance formulations, despite the U.S. Department of Agriculture’s recommendation that they should make up no more than 10% of an individual’s daily caloric intake.
Simultaneously, there is a growing public interest in specialty cooking oils, which are often viewed as healthier alternatives. Oils derived from sources like avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, along with more unconventional oils from krill, algae, and berries such as sea buckthorn and juniper. Consumers are also concerned about the methods used for producing and extracting these oils. For those purchasing specialty oils, extraction techniques are significant, with many health-conscious buyers preferring cold-pressed and organic oils over those processed with solvents or genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical profile, and consistent flavor. Canola oil generally performs well in these areas. Nevertheless, a considerable portion of commercially produced canola is sourced from genetically modified plants designed for herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that, although the plant itself has been modified, the oil remains unaltered. Cargill has pointed out 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. The company noted that growers can choose to incorporate herbicide tolerance as an optional genetic modification based on market demands and personal preferences.
As with many food and beverage ingredients, there is a balance to be found between the positive and negative attributes of cooking oils. While canola oil boasts a lower saturated fat content, there may be questions about the extraction process. Conversely, higher saturated fat levels could lead to health concerns. Some of the healthiest oils, like olive oil, typically have a low smoke point, rendering them unsuitable for high-temperature cooking.
Ultimately, while manufacturers utilizing this new hybrid high-oleic canola oil may highlight its lower saturated fat levels on their product labels, it is essential for them to educate consumers about the implications and significance of this change. Furthermore, for those seeking comprehensive health benefits, including optimal calcium absorption, considering options like the best calcium citrate with vitamin D3 could complement a balanced diet that includes healthy cooking oils. Emphasizing the relationship between cooking oils and overall health, including adequate calcium intake, can enhance consumer understanding and promote healthier choices.