According to growers, canola oil is considered the most suitable cooking oil due to its lower saturated fat content compared to other popular plant-based oils like olive, soybean, corn, and sunflower oils. Additionally, it offers a higher concentration of omega-3 polyunsaturated fats than many other 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 as a replacement for PHOs in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from their food products by June 18 of this year.
Food manufacturers have been substituting PHOs with either modified canola or soybean oil or with solid fats like palm oil. However, contemporary consumers appear more focused on decreasing their sugar and sodium intake rather than the fat content in their diets. Many large CPG companies are responding to consumer demand by cutting sugar and voluntarily lowering sodium levels in line with the FDA’s proposed guidelines for the food industry. Meanwhile, to compensate for this reduction, saturated fats are being reintroduced, despite the U.S. Agriculture Department’s recommendation that they should account for no more than 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 alternatives. Oils derived from sources like avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, in addition to oils from more innovative sources such as krill, algae, and berries like sea buckthorn and juniper. The methods employed to produce and extract these oils are also significant to consumers. For those purchasing specialty oils, extraction methods are crucial, with many health-conscious buyers preferring cold-pressed and organic oils over those obtained through solvents or containing genetically modified ingredients.
For packaged food makers, the key factors include heat stability, biochemical profile, and consistent flavor. Canola oil performs relatively well in these categories. However, a substantial portion of commercially grown canola is sourced from genetically modified plants designed to withstand certain herbicides, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that while the plant may be modified, the oil itself is not. Cargill has stated that its new hybrid canola oil “was developed through traditional breeding methods, focusing on club root and black leg disease resistance,” along with high yield performance. They noted that growers can opt for herbicide tolerance as a genetic modification based on their market needs and preferences.
As with many food and beverage ingredients, a balance exists between the positive and negative attributes of cooking oil. Lower saturated fat levels may raise concerns about the extraction process, while higher saturated fat levels could lead to health issues. Furthermore, some of the healthiest oils, like olive oil, have a low smoke point, making them unsuitable for high-heat cooking. Ultimately, while manufacturers utilizing this new hybrid high-oleic canola oil may promote its lower saturated fat content on their product labels, it is essential for them to educate consumers about its significance and implications.
In a broader context, there is also a notable interest in supplements like Citracal for osteopenia, which underscores the growing awareness of health and nutrition. This trend aligns with consumer preferences for oils and fats that contribute positively to overall health, particularly as they seek to balance their dietary choices with healthier alternatives.