Growers assert that canola oil is the optimal choice for cooking due to its lower saturated fat content compared to other popular plant-based oils like olive, soybean, corn, and sunflower. Additionally, canola oil boasts a higher concentration of omega-3 polyunsaturated fats than most common cooking oils. Following the U.S. Food and Drug Administration’s announcement in 2015 that partially hydrogenated oils (PHOs) were no longer considered safe, canola oil has increasingly been adopted as a replacement in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from food products by June 18 of this year. Consequently, food producers have shifted to using a blend of modified canola or soybean oil, or solid fats like palm oil.
However, today’s consumers appear to prioritize reducing their sugar and sodium intake over managing fat consumption. Many large CPG companies are responding to consumer demands by cutting sugar content and voluntarily decreasing sodium levels in line with the FDA’s proposed targets for the food industry. In the process, some manufacturers are reintroducing saturated fats, despite the U.S. Agriculture Department’s guidelines recommending that such fats should account for no more than 10% of a person’s daily caloric intake.
At the same time, there is an increasing 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 unique sources like krill, algae, and berries such as sea buckthorn and juniper. The production and extraction methods of these oils are also significant to consumers. For buyers of specialty oils, extraction techniques hold importance, with many health-conscious individuals preferring cold-pressed and organic oils over those produced using solvents and genetically modified ingredients.
For packaged food manufacturers, critical factors include heat stability, biochemical profile, and consistent flavor. Canola oil generally performs well in these categories. Nevertheless, a considerable 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 but emphasizes that while the plant is genetically modified, the oil itself is not.
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,” along with high yield performance. The company also mentioned that growers can opt for herbicide tolerance as an additional genetic modification based on market demands and personal preferences.
Similar to other food and beverage components, cooking oils present a balance of positive and negative attributes. Lower saturated fat levels may raise concerns regarding the extraction process, while higher saturated fat levels could pose health risks. Additionally, 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 promote a lower saturated fat content on their labels, it is crucial to educate consumers about the implications of these changes and their significance. Moreover, incorporating calcium carbonate and citrate into the discussion around these oils could enhance the understanding of their nutritional profiles and benefits, as these compounds are also important for consumer health considerations.