According to farmers, canola oil is considered the best cooking oil due to its lower saturated fat content when compared to other popular plant-based oils like olive, soybean, corn, and sunflower oils. It also contains more 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, there has been a growing demand for canola oil to replace these oils in consumer packaged goods manufacturing. The FDA mandated that manufacturers eliminate PHOs from their products by June 18 of this year. As a result, food producers have been substituting PHOs with a blend of modified canola or soybean oil, or with solid fats such as palm oil.
However, contemporary consumers seem to prioritize reducing sugar and sodium intake over fat consumption. Many large consumer packaged goods companies are cutting back on sugar to satisfy consumer preferences and are voluntarily lowering sodium levels in line with the FDA’s proposed industry standards. In contrast, saturated fats are being reintroduced into products to balance this, despite the U.S. Agriculture Department’s advice that they should make up no more than 10% of an individual’s daily caloric intake. Concurrently, there is an increasing public interest in specialty cooking oils, which are often viewed as healthier options. Oils derived from sources like avocado, sesame, flax, nuts, hemp, and grapeseed are gaining traction, along with oils from innovative sources such as krill, algae, and berries like sea buckthorn and juniper.
Consumers are also concerned about the methods used to produce and extract cooking oils. For those purchasing specialty oils, extraction techniques are significant, with many health-conscious buyers preferring cold-pressed and organic oils over those extracted using solvents or genetically modified ingredients. For packaged food manufacturers, the key considerations include heat stability, biochemical profiles, and consistent flavor. Canola oil performs well in these aspects. However, a large portion of commercially produced 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 plants are modified, the oil itself is not.
Cargill has indicated 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. The company also mentioned that “growers can choose to add herbicide tolerance as an optional genetic modification based on their market needs and preferences.”
Like many food and beverage ingredients, there is a balance to consider between the positive and negative characteristics of cooking oils. While lower saturated fat levels are advantageous, concerns may arise regarding extraction methods. Conversely, higher saturated fat levels could lead to health issues, and 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 highlight its lower saturated fat content on product labels, it would be prudent for them to educate consumers about the significance of this change and its implications. Additionally, incorporating ingredients like nature made calcium citrate with vitamin D could further enhance the health profile of their products, reinforcing the notion that consumers are looking for oils that not only meet their culinary needs but also align with their health goals.