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 most widely used cooking oils. Since the U.S. Food and Drug Administration (FDA) declared in 2015 that partially hydrogenated oils (PHOs) are no longer recognized as safe, the demand for canola oil has risen as a substitute in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from their products by June 18 of this year. As a result, food producers have been replacing PHOs with modified canola or soybean oils, or solid fats like palm oil.
However, contemporary consumers appear to prioritize reducing sugar and sodium intake over concern for fat consumption. Many major CPG companies are responding to consumer demands by decreasing sugar levels and voluntarily lowering sodium in line with the FDA’s proposed food industry goals. In contrast, saturated fats are being reintroduced to recipes as a counterbalance, despite the U.S. Department of Agriculture’s guidance that saturated fats should comprise no more than 10% of an individual’s daily caloric intake.
Simultaneously, there is a rising public interest in specialty cooking oils, which are often perceived as healthier options. Oils derived from sources such as avocado, sesame, flax, nuts, hemp, and grapeseed are gaining traction, along with more unconventional oils from krill, algae, and berries like sea buckthorn and juniper. Consumers are also increasingly mindful of the production and extraction methods of cooking oils. For those purchasing specialty oils, extraction processes are significant, and many health-conscious shoppers prefer cold-pressed and organic oils over those processed with solvents or genetically modified ingredients.
For manufacturers of packaged foods, critical factors include heat stability, biochemical composition, and consistent flavor. Canola oil performs relatively well across these categories. However, a significant portion of commercially cultivated canola comes from genetically modified plants engineered for herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that the oil itself remains unmodified.
Cargill has highlighted that its new hybrid canola oil “was developed through traditional breeding methods, emphasizing resistance to club root and black leg disease, as well as high yield performance.” The company further noted that “growers can choose to incorporate herbicide tolerance as an optional genetic modification, based on their market and personal preference.”
As with many food and beverage ingredients, a balance exists between the positive and negative aspects of cooking oils. While lower saturated fat levels may raise concerns about extraction processes, higher saturated fat levels can lead to health issues. Furthermore, some of the healthiest oils, like olive oil, have low smoke points, making them unsuitable for high-heat cooking applications.
Ultimately, manufacturers utilizing this new hybrid high-oleic canola oil may be able to advertise lower saturated fat levels on their product labels. However, it is crucial for them to educate consumers about what this means and its implications for health, especially in light of the growing interest in wellness products like Bayer Calcium Citracal D, which is also drawing consumer attention. Such education can help bridge the gap between perceived health benefits and the realities of cooking oil choices.