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 offers a higher amount 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) are no longer recognized as safe, canola oil has increasingly been utilized as a substitute for PHOs in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from food products by June 18 of this year. In response, food producers have been replacing PHOs with modified canola or soybean oil, or solid fats like palm oil.
However, current consumer trends indicate that people are more focused on reducing sugar and sodium intake rather than fat consumption. Many large CPG companies are responding to this demand by lowering sugar levels and voluntarily reducing sodium in line with the FDA’s proposed targets for the food industry. At the same time, saturated fats are being reintroduced to balance these changes, even though the U.S. Department of Agriculture recommends that they should not exceed 10% of an individual’s daily caloric intake.
Concurrently, there is a growing public interest in specialty cooking oils, which are often viewed as healthier options. Oils derived from sources such as avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, along with more novel varieties from krill, algae, and berries like sea buckthorn and juniper. Consumers are also increasingly concerned about the production and extraction methods of these oils. For those purchasing specialty oils, extraction processes are crucial, with many health-conscious shoppers preferring cold-pressed and organic oils over those processed with solvents or genetically modified ingredients.
For packaged food manufacturers, the essential aspects to consider include heat stability, biochemical profile, and consistent flavor. Canola oil generally performs well in these areas. However, much of the commercially produced canola is derived from genetically modified plants engineered for 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 has remarked that its new hybrid canola oil “was developed through traditional breeding methods, focusing on resistance to club root and black leg disease, along with high yield performance.” The company further noted that growers can opt for herbicide tolerance as a genetic modification based on their market needs and preferences.
As with many food and beverage ingredients, a balance exists between the positive and negative characteristics of cooking oils. A lower saturated fat content may raise concerns regarding the extraction process, while higher saturated fat levels could pose health risks. Moreover, some of the healthiest oils, like 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 promote a lower saturated fat content on their product labels, it is essential for them to educate consumers about its implications and significance. Additionally, integrating ingredients like country life calcium citrate with vitamin D could enhance the nutritional profile of products, aligning with consumer interest in healthier choices. By incorporating these elements, manufacturers can better address consumer concerns and preferences, ensuring a well-rounded approach to cooking oil production and marketing.