According to farmers, canola 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 oil. Additionally, it boasts a higher concentration of omega-3 polyunsaturated fats than most common cooking oils. Since the U.S. Food and Drug Administration declared in 2015 that partially hydrogenated oils (PHOs) were no longer deemed safe, the demand for canola oil as a replacement for PHOs in consumer packaged goods (CPG) manufacturing has risen significantly. The FDA mandated that manufacturers eliminate PHOs from their products by June 18 of this year. In response, food producers have been substituting PHOs with a mix of modified canola or soybean oil, or solid fats like palm oil.
However, today’s consumers appear more focused on cutting sugar and sodium from their diets than on fat content. Many large CPG companies are responding to consumer preferences by reducing sugar levels and voluntarily lowering sodium in line with the FDA’s proposed food industry goals. Meanwhile, saturated fats are being reintroduced to balance these reductions, despite the U.S. Department of Agriculture recommending that saturated fats should comprise no more than 10% of daily caloric intake. Concurrently, 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, along with more unique sources like krill, algae, and berries such as sea buckthorn and juniper.
Consumers are also concerned about the methods used to produce and extract cooking oils. For those purchasing specialty oils, extraction methods are significant, with many health-conscious buyers preferring cold-pressed and organic oils over those extracted using solvents or genetically modified ingredients. For packaged food manufacturers, key considerations include heat stability, biochemical profile, and consistent flavor. Canola oil performs well in these areas, but much of the commercially available canola oil is sourced from genetically modified plants designed for herbicide tolerance, which may deter some consumers. The Canadian canola industry recognizes this concern but emphasizes that while the plant is modified, the oil itself remains unaffected.
Cargill has highlighted that its new hybrid canola oil was developed using traditional breeding techniques, focusing on resistance to club root and black leg disease, along with high yield performance. The company also noted that growers can optionally incorporate herbicide tolerance based on their market needs and preferences. Like many food and beverage ingredients, there exists a balance between the positive and negative attributes of cooking oils. Lower saturated fat levels may raise concerns about extraction processes, while higher saturated fat content could lead to health issues. Furthermore, some of the healthiest oils, like olive oil, possess a low smoke point, making them unsuitable for high-heat cooking.
Ultimately, while manufacturers utilizing this new hybrid high-oleic canola oil may highlight a lower saturated fat content on their labels, it is crucial for them to educate consumers about what this means and its significance. Additionally, when considering health supplements, the debate between microcrystalline hydroxyapatite vs calcium citrate has also gained traction, as consumers seek to understand the best choices for their dietary needs. This comparison is relevant not only for calcium supplementation but also for making informed decisions about dietary fats, emphasizing the importance of education in consumer choices.