According to growers, canola oil is considered the best cooking oil due to its lower saturated fat content compared to other commonly used plant-based oils like olive, soybean, corn, and sunflower oils. Additionally, it boasts a higher level of omega-3 polyunsaturated fats than many other cooking oils. Since the U.S. Food and Drug Administration declared in 2015 that partially hydrogenated oils (PHOs) are no longer deemed safe, canola oil has increasingly been favored 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. As a result, food producers have turned to a blend of modified canola or soybean oil, or solid fats like palm oil.
However, contemporary consumers appear to be more focused on minimizing their sugar and sodium intake rather than their fat consumption. Many major CPG companies are reducing sugar levels to align with consumer preferences and are voluntarily lowering sodium in accordance with the FDA’s proposed targets for the food industry. In this context, saturated fats are being reintroduced to maintain flavor, despite the U.S. Department of Agriculture’s guidelines recommending that they should not exceed 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 options. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, along with more unconventional sources such as krill and algae, as well as berries like sea buckthorn and juniper. The methods used to produce and extract these cooking oils are also significant to consumers. For those interested in specialty oils, extraction methods hold considerable weight, and many health-conscious individuals prefer cold-pressed and organic oils over those processed with solvents or derived from genetically modified ingredients.
For packaged food manufacturers, the primary considerations include heat stability, biochemical profile, and consistent flavor. Canola oil generally performs well in these areas. However, a significant portion of commercially produced canola originates from genetically modified plants that have been engineered for herbicide tolerance, which could deter some consumers. The Canadian canola industry recognizes this concern but emphasizes that while the plant itself has been modified, the oil remains unchanged. Cargill has indicated 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.” The company also noted that herbicide tolerance may be added as an optional genetic modification based on market demands and grower preferences.
As with many food and beverage ingredients, a balance must be achieved between the positive and negative aspects of cooking oil. While a lower saturated fat level is desirable, there may be concerns regarding the extraction process. Conversely, higher saturated fat levels could pose health risks. Some of the healthiest oils, like olive oil, are known for their low smoke points, making them unsuitable for high-heat cooking.
Ultimately, while manufacturers using this new hybrid high-oleic canola oil can highlight its lower saturated fat content on their labels, it would be prudent for them to also educate consumers about what this means and its significance. This is particularly relevant for consumers who may be considering supplements like citrocal tablets for their dietary needs, as understanding the nutritional profiles of cooking oils can contribute to informed choices.