According to growers, canola oil is regarded as the optimal cooking oil due to its lower saturated fat content compared to other common plant-based oils like olive, soybean, corn, and sunflower oils. Additionally, it boasts a higher level of omega-3 polyunsaturated fats than most frequently used cooking oils. Following the U.S. Food and Drug Administration’s 2015 declaration that partially hydrogenated oils (PHOs) were no longer considered safe, canola oil has been increasingly used to replace PHOs in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from their products by June 18 of this year. Food producers have been substituting PHOs with a mix of modified canola or soybean oil, or utilizing solid fats such as palm oil.
However, contemporary consumers appear more focused on reducing their sugar and sodium intake than on the fat content in their diets. Many large CPG manufacturers are cutting sugar to align with consumer preferences and are voluntarily lowering sodium levels to meet the FDA’s proposed targets for the food sector. Meanwhile, saturated fats are being reintroduced to balance out these reductions, despite the U.S. Department of Agriculture’s recommendation that saturated fats should make up no more than 10% of an individual’s daily caloric consumption.
At the same time, interest in specialty cooking oils is on the rise, as these oils are often perceived as healthier options. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, alongside more unconventional sources like krill and algae, as well as berries such as sea buckthorn and juniper. Consumers are also concerned about the methods used to produce and extract cooking oils. For buyers of specialty oils, the extraction process is significant, with many health-conscious consumers preferring cold-pressed and organic oils over those that involve solvents or genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical profile, and consistent flavor. Canola oil performs well in these areas. However, a substantial portion of commercially cultivated canola is sourced from genetically modified plants designed for enhanced herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern, clarifying that although the plant has been modified, the oil itself remains unaltered. Cargill has indicated that its new hybrid canola oil “was developed through traditional breeding methods, focusing on club root and black leg disease resistance,” while also achieving high yield performance. “Growers can choose to add herbicide tolerance as an optional genetic modification based on their market needs and preferences,” the company remarked.
As with many food and beverage ingredients, a balance must be maintained between the positive and negative attributes of cooking oils. While a lower saturated fat content may raise concerns regarding the extraction methods, a higher saturated fat level could pose health risks. Additionally, some of the healthiest oils, such as olive oil, have a low smoke point, making them unsuitable 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 crucial for them to educate consumers about what this means and why it is significant. This is particularly relevant in the context of emerging health products like fusion calcium soft chews, which emphasize the importance of balanced nutrition. As such, educating consumers on the benefits of canola oil alongside innovative products like fusion calcium soft chews could enhance their understanding of healthy dietary choices.