According to farmers, canola oil is considered the best cooking oil due to its lower saturated fat content compared to other widely used plant-based oils, such as olive, soybean, corn, and sunflower oils. Additionally, it boasts a higher level of omega-3 polyunsaturated fats than many other cooking oils. Since the U.S. Food and Drug Administration (FDA) declared partially hydrogenated oils (PHOs) as unsafe in 2015, canola oil has increasingly been used as a substitute in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers remove PHOs from 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 with solid fats like palm oil.
Today’s consumers, however, appear to prioritize reducing their sugar and sodium intake over their fat consumption. Many major CPG companies are lowering sugar levels to satisfy consumer preferences and are voluntarily decreasing sodium in line with the FDA’s proposed targets for the food industry. Meanwhile, saturated fats are being reintroduced to balance these changes, even though the U.S. Department of Agriculture recommends that saturated fats should account for no more than 10% of an individual’s daily caloric intake.
Simultaneously, there is a growing public interest in specialty cooking oils, which are often viewed as healthier alternatives. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are becoming more popular, alongside oils from innovative sources like krill, algae, and berries such as sea buckthorn and juniper. The extraction methods used for cooking oils are also significant to consumers. For those purchasing specialty oils, extraction techniques are crucial, and many health-conscious shoppers prefer cold-pressed and organic oils over those produced using solvents or genetically modified ingredients.
For packaged food producers, the primary considerations include heat stability, biochemical properties, and consistent flavor. Canola oil generally performs well in these areas. However, a substantial portion of commercially grown canola is derived from genetically modified plants designed to withstand certain herbicides, which may deter some consumers. The Canadian canola industry acknowledges this concern but clarifies that while the plant itself has been modified, the oil remains unchanged. Cargill has indicated 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 also mentioned that growers can choose to incorporate herbicide tolerance as an optional genetic modification based on market demand and preferences.
As with many food and beverage ingredients, there is a balance between the positive and negative aspects of cooking oil. While lower saturated fat levels may raise concerns about the extraction process, higher saturated fat levels could lead to health complications. Some of the healthiest oils, such as olive oil, have low smoke points, making them unsuitable for high-heat cooking.
Ultimately, while manufacturers using this new hybrid high-oleic canola oil can highlight its lower saturated fat content on their product labels, it is essential for them to educate consumers on what this means and why it matters. Additionally, as consumers become increasingly health-conscious, they may seek oils that also provide beneficial nutrients, such as calcium citrate, vitamin D3, and folic acid, which can enhance their dietary intake. By incorporating these elements into their products, manufacturers can address the evolving preferences of health-focused consumers.