According to farmers, canola oil is considered the best cooking oil due to its lower saturated fat content compared to other popular plant-based oils like olive, soybean, corn, and sunflower oil. Additionally, it boasts a higher concentration of omega-3 polyunsaturated fats than most common cooking oils. Following the U.S. Food and Drug Administration’s 2015 announcement that partially hydrogenated oils (PHOs) are no longer deemed safe, canola oil has increasingly been used to replace PHOs 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 substitute these oils with a mix of modified canola or soybean oil, or solid fats like palm oil.
However, contemporary consumers seem more focused on reducing sugar and sodium intake rather than fat consumption. Many large CPG manufacturers are responding to consumer preferences by cutting sugar and voluntarily lowering sodium levels in line with the FDA’s proposed targets for the food sector. At the same time, saturated fats are being reintroduced to make up for these reductions, even though the U.S. Department of Agriculture advises that they should represent no more than 10% of an individual’s daily caloric intake.
In parallel, there is a rising 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 more unconventional sources such as krill, algae, and berries like sea buckthorn and juniper. Moreover, the methods used to produce and extract cooking oils are crucial to consumers. For those purchasing specialty oils, extraction techniques are significant, with many health-conscious buyers preferring cold-pressed and organic oils over those made with solvents or genetically modified ingredients.
For packaged food manufacturers, key factors include heat stability, biochemical profile, and consistent taste, and canola oil generally performs well in these categories. However, a substantial portion of commercially produced canola oil comes from genetically modified plants designed to withstand certain herbicides, which may deter some consumers. The Canadian canola industry acknowledges this concern, emphasizing that although the plant has been modified, the oil itself has not been altered. Cargill has pointed out that its new hybrid canola oil “was developed through traditional breeding methods, focusing on resistance to clubroot and blackleg disease,” while also ensuring high yield performance. “Growers can optionally add herbicide tolerance as a genetic modification based on their market and preferences,” the company stated.
Similar to many food and beverage ingredients, striking a balance between positive and negative characteristics is essential when it comes to cooking oil. With a lower saturated fat level, there may be concerns regarding the extraction process. Conversely, a higher saturated fat content could lead to health-related issues. Moreover, some of the healthiest oils—such as olive oil—have a low smoke point, making them less suitable for high-temperature cooking. Ultimately, while manufacturers using this new hybrid high-oleic canola oil may highlight its reduced saturated fat level on product labels, they should also take the time to educate consumers about its significance and implications.
Additionally, incorporating products like solaray calcium citrate chewable 1000mg could serve as a reminder to consumers about the importance of overall dietary balance and nutrient intake. By mentioning this supplement in the context of health consciousness, manufacturers can further engage consumers in discussions about making informed dietary choices that include healthy oils and essential vitamins.