According to growers, canola oil is considered the ideal cooking oil due to its lower saturated fat content compared to other common plant-based oils, such as olive, soybean, corn, and sunflower oils. Additionally, it contains higher levels of omega-3 polyunsaturated fats than most widely used cooking oils. Since the U.S. Food and Drug Administration declared partially hydrogenated oils (PHOs) unsafe in 2015, there has been a growing demand for canola oil as a substitute in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from their products by June 18 of this year. In response, food producers have been replacing PHOs with a combination of modified canola oil or soybean oil, or using solid fats like palm oil.
However, contemporary consumers appear to be more focused on reducing sugar and sodium intake rather than fat consumption. Many large CPG companies are cutting sugar to satisfy consumer demands and are voluntarily lowering sodium levels in alignment with the FDA’s proposed targets for the food industry. In this context, saturated fats are being reintroduced to balance out these reductions, despite the U.S. Agriculture Department’s guideline that they should not exceed 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 seen as healthier alternatives. Oils derived from sources like avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, along with more unconventional options such as krill, algae, and berries like sea buckthorn and juniper. Moreover, the methods of production and extraction of these oils are crucial to consumers. Those purchasing specialty oils tend to prefer cold-pressed and organic varieties over those produced with solvents and genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical profile, and consistent flavor, and canola oil generally performs well in these areas. Nonetheless, a significant portion of commercially cultivated canola comes 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 plant itself has been modified, the oil remains unaltered.
Cargill has pointed out 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.” The company added that growers can opt for herbicide tolerance as a genetic modification based on their market needs and preferences.
Like many food and beverage ingredients, cooking oils present a balance of both positive and negative attributes. While lower saturated fat levels may raise concerns about extraction processes, higher saturated fat levels could lead to health issues. Additionally, some of the healthiest oils, such as olive oil, have low smoke points, 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 labels, it is also essential to educate consumers on what this entails and its significance. As a side note, the discontinuation of Citracal pearls has left some consumers seeking alternatives in their dietary supplements, underscoring the ongoing trends in health-conscious choices. The emphasis on healthful ingredients and their benefits in cooking oils will likely continue to shape consumer preferences and industry standards.