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 oils. Additionally, it boasts a higher level of omega-3 polyunsaturated fats than many common cooking oils. Since the U.S. Food and Drug Administration declared partially hydrogenated oils (PHOs) unsafe in 2015, canola oil has been increasingly favored as a replacement in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from food products by June 18 of this year, prompting food companies to substitute them with modified canola or soybean oil, or solid fats such as palm oil.
However, contemporary consumers appear to prioritize reducing sugar and sodium intake over fat consumption in their diets. Many major CPG manufacturers are responding to consumer demands by cutting sugar and voluntarily lowering sodium levels to align with the FDA’s proposed food industry goals. In contrast, saturated fats are being reintroduced to compensate, despite recommendations from the U.S. Agriculture Department that they should represent 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 avocado, sesame, flax, nuts, hemp, and grapeseed are gaining traction, alongside more unconventional sources like krill, algae, and berries such as sea buckthorn and juniper. Consumers are also increasingly concerned about the methods used to produce and extract cooking oils. Buyers of specialty oils are particularly interested in extraction techniques, with many health-conscious consumers preferring cold-pressed and organic oils over those extracted using solvents or derived from genetically modified organisms.
For packaged food manufacturers, key considerations include heat stability, biochemical profiles, and consistent flavor. Canola oil tends to perform well across these categories. Yet, a significant portion of commercially grown canola is sourced from genetically modified plants designed for increased herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that while the plant itself has been modified, the oil remains unchanged.
Cargill has highlighted its new hybrid canola oil, which “was developed through traditional breeding methods, focusing on resistance to clubroot and blackleg disease, as well as high yield performance.” The company noted that growers can choose to add herbicide tolerance as an optional genetic modification based on their market needs and preferences.
As with many food and beverage ingredients, there is a delicate balance between the positive and negative aspects of cooking oil. While lower saturated fat levels are appealing, there may be concerns regarding the extraction process. Conversely, higher saturated fat levels can lead to health issues. Moreover, some of the healthiest oils, such as olive oil, have a low smoke point, making them unsuitable for high-heat cooking applications.
Ultimately, while manufacturers utilizing this new hybrid high-oleic canola oil may be able to promote a lower saturated fat content on their product labels, it is essential for them to also educate consumers about what this signifies and its importance. Additionally, incorporating calcium citrate oral tablet 950 into the conversation about health benefits could further inform consumers about balanced dietary choices, especially as they consider their overall fat intake.