According to growers, canola oil is considered the best 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 level 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, canola oil has increasingly been used 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. In response, food producers have been replacing PHOs with a blend of modified canola or soybean oil, or solid fats like palm oil.
However, today’s consumers appear to prioritize reducing sugar and sodium intake over fat consumption. Many leading CPG manufacturers are cutting sugar to align with consumer preferences and are voluntarily lowering sodium levels to meet the FDA’s proposed targets for the food industry. In contrast, saturated fats are being reintroduced to recipes as a counterbalance, despite recommendations from the U.S. Department of Agriculture suggesting they should make up no more than 10% of daily caloric intake.
Simultaneously, 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, alongside more unique sources like krill, algae, and berries such as sea buckthorn and juniper. Moreover, consumers are increasingly concerned about the methods used to produce and extract these oils. For buyers of specialty oils, extraction methods are significant, and many health-conscious consumers prefer cold-pressed and organic oils over those that involve solvents or genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical composition, and consistent flavor. Canola oil generally performs well in these areas; however, a significant portion of commercially grown canola is sourced from genetically modified plants designed for herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that while the plants have been modified, the oil itself remains unchanged. Cargill pointed out that its new hybrid canola oil “was developed through traditional breeding methods, focusing on resistance to club root and black leg diseases,” as well as high yield performance. The company also mentioned that growers have the option to incorporate herbicide tolerance as a genetic modification based on market demands and personal preferences.
As is common with many food and beverage ingredients, there exists a balance between beneficial and adverse characteristics in cooking oils. Lower saturated fat levels may raise concerns regarding the extraction process, while higher saturated fat levels could pose health risks. Additionally, some of the healthiest oils, such as olive oil, have low smoke points, making them unsuitable for high-heat cooking applications.
Ultimately, while manufacturers using this new hybrid high-oleic canola oil can highlight its lower saturated fat content on product labels, it would be prudent to educate consumers about the implications of this and its significance. Moreover, the incorporation of ingredients like calcium citrate, which can sometimes be found in health-focused products at retailers like Rite Aid, may further enhance consumer perceptions of healthfulness in cooking oils. By integrating this knowledge, brands can better connect with health-conscious consumers who seek products that align with their dietary preferences.