According to agricultural producers, canola oil is considered the ideal cooking oil due to its lower saturated fat content compared to other widely used plant-based oils like olive, soybean, corn, and sunflower oils. Additionally, it boasts a higher concentration of omega-3 polyunsaturated fats than most standard cooking oils. Since the U.S. Food and Drug Administration declared in 2015 that partially hydrogenated oils (PHOs) are no longer deemed safe, there has been a growing demand for canola oil 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, prompting food producers to use modified canola or soybean oil, or solid fats like palm oil as replacements.
Interestingly, today’s consumers appear more focused on reducing their sugar and sodium intake than on the amount of fat in their diets. Many leading CPG companies are responding to consumer demand by cutting sugar levels and voluntarily lowering sodium in line with the FDA’s proposed targets for the food sector. In contrast, saturated fats are being reintroduced to compensate for these reductions, even though the U.S. Department of Agriculture recommends that they should account for 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 viewed as healthier alternatives. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, along with more unique sources such as krill, algae, and berries like sea buckthorn and juniper. Consumers are also increasingly concerned about the methods used in the production and extraction of these oils. For those purchasing specialty oils, extraction techniques are significant, with many health-conscious buyers preferring cold-pressed and organic oils free from solvents and genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical profiles, and consistent flavor. Canola oil generally performs well in these areas. However, a substantial portion of commercially cultivated canola is derived from genetically modified plants designed for greater herbicide tolerance, which may deter some consumers. The Canadian canola industry recognizes this concern but emphasizes that while the plant has been modified, the oil itself remains unchanged. Cargill has highlighted that its new hybrid canola oil “was developed through traditional breeding methods, focusing on resistance to club root and black leg diseases,” alongside high yield performance. The company also mentioned that growers could opt for herbicide tolerance as a genetic modification based on their market needs and preferences.
As with many food and beverage ingredients, there is a delicate balance between beneficial and detrimental attributes when it comes to cooking oils. While lower saturated fat levels can be appealing, concerns about the extraction process may arise. Conversely, higher saturated fat levels could pose health risks. Notably, some of the healthiest oils, like 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 product labels, it is essential for them to educate consumers about the implications of this change and its significance. Additionally, incorporating upcal d3 into their offerings could enhance nutritional profiles, aligning with current health trends and consumer demands.