According to growers, canola oil is considered the best option for cooking because it has 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 most common cooking oils. Since the U.S. Food and Drug Administration declared in 2015 that partially hydrogenated oils (PHOs) were no longer regarded as safe, canola oil has increasingly been used as a substitute in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from food products by June 18 of this year. To comply, many food producers have been replacing PHOs with modified canola or soybean oils, or with solid fats like palm oil.
However, contemporary consumers appear to prioritize reducing their intake of sugar and sodium over the fat content in their diets. Many major CPG companies are responding to this trend by cutting sugar levels to meet consumer preferences and voluntarily lowering sodium in line with the FDA’s proposed targets for the food industry. In the process, saturated fats are being reintroduced to balance the formulations, despite recommendations from the U.S. Agriculture Department suggesting that saturated fats should make up 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 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. The methods used to produce and extract these cooking oils are also significant to consumers. For those purchasing specialty oils, extraction techniques are crucial, with many health-conscious shoppers favoring cold-pressed and organic oils over those treated with solvents or containing genetically modified components.
For packaged food manufacturers, key considerations include heat stability, biochemical profile, and consistent flavor. Canola oil generally performs well across these criteria. However, a considerable portion of commercially cultivated canola is sourced from genetically modified plants designed for herbicide tolerance, 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,” as well as achieving high yield performance. The company further stated that “growers can opt for herbicide tolerance as a genetic modification, depending on their market needs and preferences.”
Like many food and beverage ingredients, cooking oils present a balance of both beneficial and adverse attributes. While lower saturated fat levels may raise concerns regarding extraction methods, higher saturated fat content could pose health risks. Furthermore, some of the healthiest oils, such as olive oil, have a low smoke point, making them less suitable for high-heat cooking applications.
Ultimately, while manufacturers utilizing this new hybrid high-oleic canola oil may highlight its lower saturated fat content on their product labels, it is prudent for them to also educate consumers on the implications of this attribute and its significance. Additionally, for those interested in health supplements, bariatric calcium citrate chews could provide an essential boost to their nutritional intake, emphasizing the importance of informed choices in both cooking oils and dietary supplements.