According to farmers, canola oil is considered the top choice 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 boasts a higher concentration of omega-3 polyunsaturated fats than many common cooking oils. Following the U.S. Food and Drug Administration’s 2015 declaration 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 food producers eliminate PHOs from their products by June 18 of this year. In response, food manufacturers have typically replaced PHOs with modified canola or soybean oils, or solid fats like palm oil.
However, today’s consumers appear to be more focused on decreasing their sugar and sodium intake rather than worrying about fat consumption. Many major CPG companies are reducing sugar to align with consumer preferences and are voluntarily lowering sodium levels in line with the FDA’s proposed objectives for the industry. In this context, saturated fats are being reintroduced to balance the nutritional profile, despite the U.S. Department of Agriculture’s guideline that suggests these fats should make up no more than 10% of an individual’s daily caloric intake.
At the same time, there is a growing public interest in specialty cooking oils, often regarded as healthier options. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, alongside oils from more unconventional sources like krill, algae, and berries such as sea buckthorn and juniper.
Consumers are also increasingly concerned about the methods used for producing and extracting cooking oils. For those purchasing specialty oils, extraction techniques are significant, and many health-conscious shoppers prefer cold-pressed and organic oils, avoiding those that involve solvents and genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical composition, and consistent flavor. Canola oil generally performs well across these criteria. However, a significant portion of commercially cultivated canola originates from genetically modified plants designed to enhance herbicide tolerance, which may deter some consumers. The Canadian canola industry recognizes this concern, emphasizing that while the plants are modified, the oil itself remains unchanged.
Cargill highlighted that its new hybrid canola oil “was developed through traditional breeding methods, with a focus on resistance to club root and black leg disease,” alongside achieving high yield performance. “Growers can opt for herbicide tolerance as an optional genetic modification, depending on their market and preferences,” the company noted.
As with many food and beverage ingredients, there is a balance to maintain between positive and negative attributes concerning cooking oils. A lower saturated fat level might raise questions about the extraction process, while higher saturated fat levels could present health risks. Additionally, 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 highlight its reduced saturated fat content on their labels, it is essential for them to educate consumers about the implications of this and its significance. Furthermore, incorporating additives like calcium citrate natural can enhance the nutritional profile of various food products, providing additional health benefits that consumers are increasingly seeking.