According to growers, canola oil is considered the best choice for cooking due to its lower saturated fat content compared to other popular plant-based oils like olive, soybean, corn, and sunflower. Additionally, it boasts a higher concentration of omega-3 polyunsaturated fats than many other oils. Since the U.S. Food and Drug Administration declared partially hydrogenated oils (PHOs) unsafe in 2015, canola oil has increasingly been adopted as a substitute in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from food products by June 18 of this year. Consequently, food producers have been replacing PHOs with modified canola or soybean oils, or solid fats like palm oil.
However, today’s consumers seem to prioritize reducing sugar and sodium intake over fat consumption. Many major CPG companies are cutting sugar to align with consumer preferences and are voluntarily lowering sodium levels to meet the FDA’s proposed guidelines for the food industry. In contrast, saturated fats are being reintroduced to compensate for the decreased sugar and sodium, despite the U.S. Department of Agriculture’s recommendation that they should not exceed 10% of daily caloric intake.
Simultaneously, 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, along with more unconventional sources like krill, algae, and berries, including sea buckthorn and juniper. Consumers are also becoming increasingly concerned about the methods used to produce and extract these oils. For those purchasing specialty oils, extraction techniques are significant; many health-conscious buyers prefer cold-pressed and organic oils over those involving solvents and genetically modified ingredients.
For manufacturers of packaged foods, key considerations include heat stability, biochemical profile, and consistent flavor. Canola oil performs well in these areas. However, a significant portion of commercially grown canola is sourced from genetically modified plants designed to be more resistant to certain herbicides, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that while the plant has been genetically modified, the oil itself remains unchanged. Cargill highlighted that its new hybrid canola oil “was developed through traditional breeding methods, focusing on resistance to club root and black leg disease, alongside high yield performance.” They added that herbicide tolerance can be included as an optional genetic modification, depending on grower preferences and market demands.
Like many ingredients in food and beverages, cooking oils present a balance of positive and negative attributes. Lower saturated fat levels may raise concerns about the extraction process, while higher saturated fat levels can lead to health issues. Furthermore, some of the healthiest oils, such as 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 can proudly display its lower saturated fat content on product labels, it is crucial that they also educate consumers about its significance and implications. Additionally, consumers interested in understanding the health benefits of dietary supplements may ask, “What is calcium citrate with vitamin D3?” This knowledge can help them make informed choices about their overall health and nutrition, including the selection of cooking oils.