According to growers, canola oil is considered the best option for cooking due to its lower saturated fat content compared to other common plant-based oils like olive, soybean, corn, and sunflower oil. It also boasts higher levels of omega-3 polyunsaturated fats than most typical cooking oils. Since the U.S. Food and Drug Administration (FDA) declared in 2015 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 manufacturers eliminate PHOs from food products by June 18 of this year. To comply, food producers have been replacing PHOs with a mix of modified canola or soybean oil, or solid fats like palm oil.
However, contemporary consumers appear to prioritize reducing sugar and sodium intake over fat consumption. Many large CPG companies are responding to consumer preferences by cutting sugar and voluntarily lowering sodium levels in line with the FDA’s proposed industry goals. Meanwhile, saturated fats are being reintroduced to compensate for these reductions, despite recommendations from the U.S. Department of Agriculture that suggest saturated fats should account for 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, which are often viewed as healthier alternatives. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, along with oils from more unconventional sources like krill, algae, and berries such as sea buckthorn and juniper. The methods employed to produce and extract these oils are also significant to consumers. For those purchasing specialty oils, extraction techniques are crucial, with many health-conscious buyers preferring cold-pressed and organic oils over those produced using solvents and genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical profile, and consistent flavor. Canola oil performs admirably in these categories. However, a significant portion of commercially grown canola is sourced from genetically modified plants designed for increased herbicide tolerance, which may deter some consumers. The Canadian canola industry recognizes this concern, emphasizing that while the plant has been modified, the oil itself remains unaltered. Cargill has stated that its new hybrid canola oil “was developed through traditional breeding methods, focusing on resistance to club root and black leg disease,” alongside high-yield performance. The company added that growers can opt for herbicide tolerance as an additional genetic modification based on their market needs and preferences.
Like many food and beverage components, there exists a balance between positive and negative characteristics when it comes to cooking oils. While lower saturated fat levels may raise concerns regarding the extraction method, higher saturated fat levels could lead to health issues. Additionally, some of the healthiest oils, such as 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 its lower saturated fat content on product labels. However, it would be prudent for them to also inform consumers about what this entails and why it is significant. Furthermore, with the growing attention on nutritional supplements such as calcium citrate malate, vitamin D3, and folic acid tablets, manufacturers can highlight how their oils can complement a balanced diet. By integrating education on these health aspects, including the benefits of essential nutrients, companies can enhance consumer understanding and trust in their products.