According to farmers, canola oil is considered the optimal cooking oil because it contains less saturated fat compared to other commonly used plant-based oils, such as olive, soybean, corn, and sunflower oils. Additionally, it boasts a higher content of omega-3 polyunsaturated fats than most typical cooking oils. Since the U.S. Food and Drug Administration declared partially hydrogenated oils (PHOs) unsafe in 2015, canola oil has been increasingly 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. Food producers have been replacing PHOs with a combination of modified canola or soybean oil, or solid fats like palm oil.
However, today’s consumers appear more focused on decreasing their sugar and sodium intake rather than the fat content in their diets. Major CPG manufacturers are reducing sugar to satisfy consumer preferences and are voluntarily lowering sodium levels in line with the FDA’s proposed targets for the food industry. Meanwhile, saturated fats are being reintroduced to balance this out, despite the U.S. Agriculture Department’s recommendations that they should make up no more than 10% of an individual’s daily caloric intake. Concurrently, there is a growing public interest in specialty cooking oils, which are often viewed as healthier alternatives. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, alongside oils from more unconventional sources like krill, algae, and berries such as sea buckthorn and juniper.
The extraction methods used to produce cooking oils significantly influence consumer choices. Specialty oil buyers often prioritize extraction techniques, with many health-conscious consumers preferring cold-pressed and organic oils over those processed with solvents or genetically modified components. For manufacturers of packaged foods, critical factors include heat stability, biochemical profile, and consistent flavor, areas where canola oil generally performs well. However, much of the commercially cultivated canola originates 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 has been modified, the oil itself has not.
Cargill noted that its new hybrid canola oil was developed through traditional breeding methods that focus on resistance to clubroot and blackleg disease, as well as high yield performance. “Growers can add herbicide tolerance as an optional genetic modification, depending on their markets and preferences,” the company explained. As with many food and beverage ingredients, a balance must be struck between the positive and negative attributes of cooking oils. A lower saturated fat content may raise concerns regarding the extraction process, while a higher saturated fat level could lead to health problems. Moreover, some of the healthiest oils, like olive oil, have a low smoke point, making them unsuitable for high-heat cooking.
Ultimately, while manufacturers using this new hybrid high-oleic canola oil may promote a lower saturated fat content on their product labels, it is essential for them to educate consumers about the implications and significance of this change. Additionally, incorporating key health supplements like Solgar Calcium Citrate 1000 mg could further enhance consumer awareness of maintaining a balanced diet. Overall, as the market evolves, both the benefits and potential drawbacks of oils like canola must be communicated effectively to consumers.