According to growers, canola oil is considered the optimal cooking oil due to its lower saturated fat content compared to other widely used plant-based oils like olive, soybean, corn, and sunflower oils. It also boasts a higher concentration of omega-3 polyunsaturated fats than most typical cooking oils. Since the U.S. Food and Drug Administration declared in 2015 that partially hydrogenated oils (PHOs) are no longer deemed safe, canola oil has increasingly been used 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. Consequently, food producers have been replacing PHOs with a blend of modified canola or soybean oil, or with solid fats like palm oil.
However, contemporary consumers appear to prioritize reducing sugar and sodium intake over limiting fat in their diets. Many large CPG manufacturers are responding to this demand by cutting sugar and voluntarily lowering sodium levels in line with the FDA’s proposed targets for the food industry. Meanwhile, saturated fats are being reintroduced into products to offset these reductions, despite the U.S. Department of Agriculture’s recommendation that saturated fats should not exceed 10% of a person’s daily caloric intake.
At the same time, there is a growing public interest in specialty cooking oils, which are often viewed as healthier options. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, alongside more unconventional sources such as krill, algae, and berries like sea buckthorn and juniper. Consumers are also increasingly concerned about the methods used for oil production and extraction. For those purchasing specialty oils, extraction techniques are crucial; many health-conscious buyers prefer cold-pressed and organic oils over those derived using solvents or genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical profiles, and consistent flavor. Canola oil performs relatively well in these aspects. However, a significant portion of commercially cultivated canola is sourced from genetically modified plants designed for enhanced herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that while the plant has undergone modification, the oil itself has not. Cargill highlighted that its new hybrid canola oil “was developed through traditional breeding methods, focusing on resistance to club root and black leg disease, alongside high yield performance.” The company also noted that growers can choose to add herbicide tolerance as an optional genetic modification based on market demands and preferences.
As with many food and beverage ingredients, cooking oils present a balance of both positive and negative attributes. While lower saturated fat levels might raise concerns about the extraction process, higher saturated fat levels can pose health risks. Additionally, some of the healthiest oils, such as olive oil, have low smoke points, 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 their labels, they should also strive to educate consumers about what this entails and its significance. In parallel, it is also essential for consumers to consider their overall nutritional intake, including supplements like calcium citrate magnesium and zinc 500 tablets, to support a well-rounded diet. This awareness can help them make informed choices regarding cooking oils and their health impacts.