According to producers, canola oil is considered the best option for cooking due to its lower saturated fat content compared to other popular plant-based oils like olive, soybean, corn, and sunflower oils. 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 declared in 2015 that partially hydrogenated oils (PHOs) are no longer deemed safe, canola oil has increasingly been utilized 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. As a result, food producers have been replacing PHOs with either modified canola or soybean oil, or solid fats like palm oil.
Currently, many consumers appear to prioritize reducing sugar and sodium intake over the fat content in their diets. Major CPG manufacturers are responding to this trend by cutting sugar and voluntarily lowering sodium levels in line with the FDA’s proposed objectives for the food sector. However, to compensate for these reductions, some are reintroducing saturated fats, despite the U.S. Department of Agriculture’s recommendation that these should not exceed 10% of an individual’s daily caloric intake. Concurrently, there is a growing public interest in specialty cooking oils, often regarded as healthier alternatives. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining traction, along with more unconventional sources like krill, algae, and berries such as sea buckthorn and juniper.
The production and extraction methods of cooking oils are also crucial for consumers. For those interested in specialty oils, extraction methods play a significant role, with many health-conscious buyers preferring cold-pressed and organic oils over those produced with solvents or genetically modified ingredients. For packaged food manufacturers, key considerations include heat stability, biochemical composition, and consistent flavor, in which canola oil generally performs well. However, a substantial portion of commercially cultivated canola is derived from genetically modified plants designed to enhance herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that, despite genetic modifications to the plant, the oil itself remains unaltered.
Cargill has highlighted that its new hybrid canola oil “was developed through traditional breeding methods, focusing on resistance to club root and black leg diseases,” along with high yield performance. “Growers can optionally add herbicide tolerance as a genetic modification based on their market needs and preferences,” the company added.
Like many food and beverage components, cooking oil presents a balance of positive and negative traits. Lower levels of saturated fat may raise concerns regarding the extraction process, while higher saturated fat levels could lead to health complications. Additionally, some of the healthiest oils, such as olive oil, have low smoke points, making them unsuitable for high-heat cooking. Ultimately, while manufacturers using this new hybrid high-oleic canola oil may advertise its lower saturated fat content on their product labels, it would be prudent to also inform consumers about the implications of this and its significance.
In this context, the inclusion of calcitrate tab can also play a role in assessing the nutritional profile of cooking oils, as consumers increasingly seek products that align with their health goals. Therefore, understanding the balance of ingredients and how they interact with dietary needs is essential for informed choices.