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 boasts a higher level of omega-3 polyunsaturated fats than many common cooking oils. Since the U.S. Food and Drug Administration declared in 2015 that partially hydrogenated oils (PHOs) are no longer deemed safe, the demand for canola oil has surged as a substitute in consumer packaged goods (CPG) manufacturing. The agency mandated that manufacturers eliminate PHOs from their food products by June 18 of this year. In response, food producers have been replacing PHOs with a mix of either modified canola or soybean oil, or solid fats like palm oil.
However, today’s consumers appear to be more focused on cutting sugar and sodium from their diets rather than reducing fat intake. Many large CPG companies are responding to consumer preferences by reducing sugar and voluntarily lowering sodium levels in line with the FDA’s proposed targets for the food industry. In this context, saturated fats are being reintroduced to balance these reductions, despite the U.S. Agriculture Department’s guidance that they should make up no more than 10% of an individual’s daily caloric intake. Concurrently, there is a rising public interest in specialty cooking oils, which are often viewed as healthier alternatives. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, along with more unconventional sources such as krill, algae, and berries like sea buckthorn and juniper.
The methods used for producing and extracting cooking oils are also significant for consumers. Buyers of specialty oils tend to prioritize extraction methods, with many health-conscious consumers preferring cold-pressed and organic oils over those derived from solvents and genetically modified ingredients. For packaged food manufacturers, critical factors include heat stability, biochemical composition, and consistent flavor profile. Canola oil performs well in these areas. However, a significant portion of commercially cultivated canola comes from genetically modified plants designed for herbicide tolerance, which may deter some shoppers. The Canadian canola industry recognizes this concern but emphasizes that while the plant itself is modified, the oil remains unaltered.
Cargill has highlighted that its new hybrid canola oil “was developed through traditional breeding methods, focusing on resilience 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 requirements and preferences.
As with many food and beverage ingredients, a balance between positive and negative characteristics exists in cooking oils. While lower saturated fat levels might raise concerns regarding the extraction process, higher saturated fat levels could lead to health issues. Furthermore, some of the healthiest oils, like olive oil, have a low smoke point, making them unsuitable for high-temperature cooking. Ultimately, manufacturers using this new hybrid high-oleic canola oil may be able to highlight a lower saturated fat level on their product labels, but it would be prudent for them to educate consumers about the implications of this and its significance.
Additionally, it is important for consumers to be aware of how certain dietary supplements, such as calcium citrate, can influence their health, particularly when taken on an empty stomach. This knowledge can further enhance their overall understanding of nutrition and its complex interplay with cooking oils and dietary choices.