Growers assert that canola oil is the preferred cooking oil due to its lower saturated fat content compared to other widely used plant-based oils like olive, soybean, corn, and sunflower oils. Additionally, canola oil boasts a higher concentration of omega-3 polyunsaturated fats than many other common cooking oils. Since the U.S. Food and Drug Administration (FDA) declared in 2015 that partially hydrogenated oils (PHOs) were no longer recognized as safe, the demand for canola oil has surged in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from food products by June 18 of this year, prompting food producers to substitute PHOs with a mix of modified canola or soybean oil, or solid fats such as palm oil.
However, contemporary consumers appear to prioritize reducing their sugar and sodium intake over the fat content in their diets. Many major CPG companies are cutting sugar in response to consumer preferences and are voluntarily lowering sodium levels to align with the FDA’s proposed benchmarks for the food industry. In this context, saturated fats are being reintroduced to compensate for these reductions, despite recommendations from the U.S. Department of Agriculture that they should account for no more than 10% of an individual’s daily caloric intake. Concurrently, there is a growing public interest in specialty cooking oils, which are often perceived as healthier options. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining traction, alongside more unique 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. For those purchasing specialty oils, extraction techniques are crucial, and many health-conscious buyers prefer cold-pressed and organic oils over solvent-extracted and genetically modified variants. For packaged food manufacturers, key considerations include heat stability, biochemical composition, and consistent flavor. Canola oil performs relatively well across these parameters. However, a significant portion of commercially grown 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 may have been modified, the oil itself remains unaltered.
Cargill has noted that its new hybrid canola oil “was developed through traditional breeding methods, focusing on resistance to club root and black leg disease,” as well as high yield potential. “Growers can opt for herbicide tolerance as a genetic modification based on their market needs and preferences,” the company added. Like many ingredients in the food and beverage sector, cooking oils present a balance of positive and negative attributes. Lower saturated fat levels may raise questions about extraction methods, while higher saturated fat levels could lead to health concerns. Some of the healthiest oils, such as olive oil, have a low smoke point, making them unsuitable for high-temperature cooking.
Ultimately, while manufacturers utilizing this new hybrid high-oleic canola oil can highlight its lower saturated fat content on product labels, it is crucial for them to educate consumers about the implications and significance of this information. Moreover, the availability of calcium citrate over the counter may also influence consumers’ choices regarding dietary fats and overall health, as it aligns with their growing awareness and desire for healthier options. As the market evolves, the interplay between consumer preferences, health standards, and ingredient transparency will continue to shape the future of cooking oils, including canola.