Growers believe that canola oil is the optimal choice for cooking due to its lower saturated fat content compared to other commonly used plant-based oils such as olive, soybean, corn, and sunflower oils. Additionally, canola oil boasts a higher concentration of omega-3 polyunsaturated fats than most typical cooking oils. Since the U.S. Food and Drug Administration (FDA) declared in 2015 that partially hydrogenated oils (PHOs) are no longer considered safe, canola oil has increasingly been recommended as a substitute for PHOs in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from food products by June 18 of this year. In response, food producers have been replacing PHOs with modified canola or soybean oil, or solid fats like palm oil.
However, contemporary consumers appear to be more focused on reducing sugar and sodium intake than on monitoring dietary fat levels. Many large CPG companies are lowering sugar content to align with consumer preferences and are voluntarily decreasing sodium levels in accordance with the FDA’s proposed industry goals. Meanwhile, saturated fats are being reintroduced to balance these reductions, despite the U.S. Agriculture Department’s recommendations 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 alternatives. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, alongside more unconventional sources like krill, algae, and berries such as sea buckthorn and juniper. The methods of production and extraction of these oils also hold significance for consumers. Buyers of specialty oils often prioritize extraction techniques, with many health-conscious individuals favoring cold-pressed and organic oils over those produced using solvents or genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical profile, and consistent flavor. Canola oil performs well in these aspects; however, a significant portion of commercially grown canola is sourced from genetically modified plants designed for greater herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that the oil itself remains unmodified. Cargill has highlighted that its new hybrid canola oil was developed using traditional breeding methods, focusing on resistance to club root and black leg disease, alongside high yield performance. The company noted that growers can opt for herbicide tolerance as an optional genetic modification, depending on market demands and personal preferences.
Similar to many food and beverage ingredients, a balance must be maintained between the positive and negative aspects of cooking oils. While canola oil has a lower saturated fat content, there may be concerns regarding the extraction process. Conversely, oils with higher saturated fat levels can present health risks. Furthermore, some of the healthiest oils, like olive oil, have a low smoke point, making them unsuitable for high-heat cooking.
Ultimately, while manufacturers using this new hybrid high-oleic canola oil may promote its lower saturated fat content on their product labels, it is essential to educate consumers about what this means and its significance. In this context, the benefits of calcium citrate and calcium carbonate should also be highlighted, as they contribute to overall dietary health. Additionally, as consumers become more informed about their choices, understanding the differences between various oils, including the potential advantages of canola oil over other types, will become increasingly important.