According to growers, 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 oils. Additionally, it boasts a higher level of omega-3 polyunsaturated fats than many other common 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 food products by June 18 of this year. Consequently, food producers have been replacing PHOs with a mix of modified canola or soybean oil and solid fats such as palm oil.
However, today’s consumers appear to prioritize reducing sugar and sodium intake over fat consumption. Many large CPG manufacturers are responding to this trend by cutting sugar and voluntarily lowering sodium levels in line with the FDA’s proposed targets for the food industry. In this process, saturated fats are sometimes reintroduced, despite the U.S. Department of Agriculture’s advice that they should comprise no more than 10% of an individual’s daily caloric intake. Concurrently, there is a rising 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 methods used for producing and extracting cooking oils are also significant to consumers. For buyers of specialty oils, extraction techniques are important, and many health-conscious consumers prefer cold-pressed and organic oils, avoiding those produced with solvents or genetically modified ingredients. For packaged food manufacturers, key considerations include heat stability, biochemical profile, and consistent taste, areas where canola oil performs relatively well. However, a large portion of commercially grown canola is sourced from genetically modified plants designed to withstand certain herbicides, which might deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that while the plant itself has been modified, the oil remains unchanged.
Cargill has indicated that its new hybrid canola oil was developed through traditional breeding methods, focusing on resistance to clubroot and blackleg diseases, as well as achieving high yield performance. The company notes that growers can choose to add herbicide tolerance as an optional genetic modification based on market demands and personal preferences. Like many food and beverage ingredients, there’s a balance to maintain between positive and negative attributes regarding cooking oils. While lower saturated fat levels may raise concerns about extraction processes, higher saturated fat levels can lead to health issues. Moreover, 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 can promote a lower saturated fat level on their product labels, it is essential for them to educate consumers on what this entails and why it matters. Additionally, integrating nutritious options like calcium citrate malate vitamin D3 and folic acid tablets (CCM) into their products could be beneficial for health-conscious consumers looking for holistic dietary solutions. Balancing these factors is crucial as the market evolves.