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 oils. Additionally, canola oil boasts higher levels of omega-3 polyunsaturated fats than most commonly used cooking oils. Since the U.S. Food and Drug Administration declared partially hydrogenated oils (PHOs) unsafe in 2015, canola oil has increasingly been used as a substitute in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from their products by June 18 of this year. In response, food producers have been replacing PHOs with either modified canola or soybean oil, or with solid fats like palm oil.
However, many contemporary consumers appear to prioritize reducing sugar and sodium intake over managing fat consumption. In response to consumer preferences, large CPG companies are actively lowering sugar content and voluntarily cutting sodium levels to align with the FDA’s proposed targets for the food industry. Meanwhile, some saturated fats are being reintroduced to balance out these changes, despite recommendations from the U.S. Department of Agriculture suggesting that saturated fats should not exceed 10% of daily caloric intake.
At the same time, 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 traction, alongside more unconventional sources like krill and algae, as well as berries such as sea buckthorn and juniper. Extraction methods used to produce and obtain these oils are also crucial to consumers. Health-conscious buyers often prefer cold-pressed and organic options over those involving solvents or genetically modified ingredients.
For packaged food manufacturers, key factors include heat stability, biochemical profile, and consistent flavor. Canola oil performs well in these areas, but a significant portion of commercially grown canola is sourced from genetically modified plants engineered for herbicide tolerance, which may deter some buyers. The Canadian canola industry recognizes this concern, clarifying that while the plants have been modified, the oil itself has not. Cargill has highlighted that its new hybrid canola oil was developed using traditional breeding techniques, focusing on disease resistance and high yield. The company further stated that herbicide tolerance can be added as an optional genetic modification based on market demands.
As with many food ingredients, a balance exists between the positive and negative aspects of cooking oils. While lower saturated fat levels are desirable, there may be concerns regarding the extraction process. Conversely, higher saturated fat levels could lead to health issues. Moreover, some of the healthiest oils, such as olive oil, possess low smoke points, making them unsuitable for high-heat cooking applications.
Ultimately, as manufacturers utilizing this new hybrid high-oleic canola oil may advertise reduced saturated fat content on their labels, it is crucial for them to educate consumers on the significance of this information and its implications. Additionally, as consumers increasingly seek healthier options, they should be aware of how certain ingredients, such as calcium citrate, may impact digestive health, particularly regarding constipation. By integrating knowledge about these health factors, manufacturers can better serve informed consumers who are navigating the complex landscape of dietary choices.