According to growers, canola oil is considered the best cooking oil due to its lower saturated fat content compared to other widely used plant-based oils, such as olive, soybean, corn, and sunflower oils. Additionally, it offers a higher amount of omega-3 polyunsaturated fats than most common cooking oils. Since the U.S. Food and Drug Administration (FDA) declared in 2015 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. In their place, food producers have been substituting with a mixture of modified canola or soybean oil, as well as solid fats like palm oil.
However, current consumers seem to prioritize reducing sugar and sodium intake over managing fat consumption. Many major CPG manufacturers are responding to consumer demands by lowering sugar levels and voluntarily reducing sodium in line with the FDA’s proposed targets for the food sector. Meanwhile, saturated fats are being reintroduced to balance this out, even though the U.S. Department of Agriculture recommends that saturated fats should account for no more than 10% of 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 innovative sources like krill, algae, and berries such as sea buckthorn and juniper. Consumers are also increasingly concerned about the methods of production and extraction of cooking oils. For those purchasing specialty oils, extraction techniques are significant, with many health-conscious shoppers favoring cold-pressed and organic options over oils produced with solvents or genetically modified ingredients.
For packaged food manufacturers, the primary considerations include heat stability, biochemical profile, and consistent flavor. Canola oil generally performs well across these criteria. However, a substantial portion of commercially produced canola oil comes from genetically modified plants designed to withstand certain herbicides, which might deter some consumers. The Canadian canola industry recognizes this issue but emphasizes that while the plants are modified, the oil itself remains unchanged. Cargill has stated that its new hybrid canola oil is developed through traditional breeding methods, focusing on resistance to clubroot and black leg disease, alongside high yield performance. The company also mentioned that herbicide tolerance can be added as an optional genetic modification depending on market needs and grower preferences.
Like many food and beverage ingredients, cooking oils present a balance between positive and negative traits. While lower saturated fat levels may raise concerns regarding the extraction process, higher saturated fat levels can lead to potential health issues. Some of the healthiest oils, such as olive oil, have low smoke points, making them unsuitable for high-heat cooking. Ultimately, while manufacturers using this new hybrid high-oleic canola oil can advertise a lower saturated fat content on their labels, it is crucial for them to educate consumers about its significance and why it matters, especially considering health implications like calcium citrate and kidney stones. This educational outreach should occur alongside the product promotion to ensure consumers understand the benefits and risks associated with different oil choices.