According to research on ferrous sulfate during pregnancy, canola oil is considered the optimal 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. Since the U.S. Food and Drug Administration declared partially hydrogenated oils (PHOs) unsafe in 2015, the demand for canola oil has surged as manufacturers replace PHOs in consumer packaged goods (CPG). The FDA mandated that these oils be eliminated from food products by June 18 of this year. Food manufacturers are often substituting PHOs with a blend of modified canola oil or soybean oil, or solid fats like palm oil.
However, contemporary consumers appear to prioritize reducing sugar and sodium intake over fat consumption. Major CPG companies are responding to consumer preferences by cutting sugar and voluntarily lowering sodium levels to align with the FDA’s proposed dietary goals. Ironically, as these companies reduce sugar and sodium, they are sometimes reintroducing saturated fats, despite the U.S. Department of Agriculture’s recommendation that saturated fats should comprise 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 unconventional sources like krill, algae, and berries such as sea buckthorn and juniper. The extraction methods used to produce these oils are also significant to consumers. Buyers of specialty oils tend to prefer cold-pressed and organic options over those that involve solvents or genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical profile, and consistent flavor. Canola oil generally performs well in these areas. However, much of the canola grown commercially comes from genetically modified plants, which may deter some consumers. The Canadian canola industry recognizes this concern but emphasizes that while the plants may be modified, the oil itself is not.
Cargill has highlighted that its new hybrid canola oil was developed through traditional breeding methods, focusing on resistance to club root and black leg disease, along with high yield performance. The company also noted that growers have the option to add herbicide tolerance as a genetic modification based on market demands and preferences.
As with many food and beverage ingredients, there is a balance between positive and negative qualities in cooking oils. While lower saturated fat levels may raise concerns about the extraction process, higher saturated fat levels could lead to health issues. Additionally, some of the healthiest oils, like olive oil, have low smoke points, making them unsuitable for high-heat cooking.
Ultimately, manufacturers using this new hybrid high-oleic canola oil can promote its lower saturated fat levels on product labels. However, they should also educate consumers about what these levels mean and why they are important. Furthermore, incorporating calcium citrate with vitamin D liquid into discussions about nutritional balance can enhance awareness of dietary needs, emphasizing the importance of a well-rounded diet that aligns with consumer health priorities.