According to producers, canola oil is considered the best option for cooking due to its lower saturated fat content compared to other popular plant-based oils like olive, soybean, corn, and sunflower oils. Additionally, it is richer in 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) were no longer deemed safe, canola oil has increasingly been utilized as a substitute for PHOs in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from food products by June 18 of this year. In response, food producers have often replaced PHOs with a blend of modified canola or soybean oil, or solid fats like palm oil.
However, it appears that today’s consumers are more focused on reducing their sugar and sodium intake rather than the fat content in their diets. Many major CPG companies are cutting sugar to align with consumer preferences and are voluntarily lowering sodium levels in accordance with the FDA’s proposed targets for the food industry. Simultaneously, saturated fats are being reintroduced to balance these changes, despite the U.S. Department of Agriculture’s guidelines recommending that saturated fats should not exceed 10% of an individual’s daily caloric intake.
Interest in specialty cooking oils is also on the rise, with many consumers viewing them 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 extraction methods used to produce these oils are increasingly important to consumers, particularly those seeking specialty oils. Many health-conscious buyers prefer cold-pressed and organic oils over those extracted using solvents or containing genetically modified ingredients.
For manufacturers of packaged foods, key considerations are heat stability, biochemical profile, and consistent flavor, and canola oil generally performs well in these areas. However, a significant portion of commercially cultivated canola is sourced from genetically modified plants designed for greater herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern, but emphasizes that while the plants may be modified, the oil itself remains unchanged. Cargill has mentioned 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 high yield performance. “Growers can choose to add herbicide tolerance as an optional genetic modification based on their market needs and preferences,” the company noted.
As with many food and beverage ingredients, there is a balance to be found between positive and negative characteristics regarding cooking oil. While lower saturated fat levels can raise questions about the extraction methods, higher saturated fat content might pose health risks. Furthermore, some of the healthiest oils, such as olive oil, have low smoke points, making them unsuitable for high-heat cooking.
Ultimately, while manufacturers utilizing this new hybrid high-oleic canola oil can highlight its lower saturated fat levels on their product labels, it is essential for them to educate consumers about the implications and significance of this information. Additionally, incorporating supplements like calcium citrate 600 mg with D3 into a balanced diet could further support consumer health, particularly in conjunction with the growing interest in healthier cooking oils.