According to growers, canola oil is regarded as the best cooking oil due to its lower saturated fat content compared to other popular plant-based oils, such as olive, soybean, corn, and sunflower oils. Additionally, canola oil boasts a higher concentration of omega-3 polyunsaturated fats than many commonly used cooking oils. Following the U.S. Food and Drug Administration’s 2015 declaration that partially hydrogenated oils (PHOs) are no longer considered safe, there has been a growing trend in the food manufacturing sector to replace PHOs with modified canola or soybean oil, or with solid fats like palm oil. This shift is crucial as manufacturers are required to phase out PHOs from their products by June 18 of this year.
Interestingly, today’s consumers appear to prioritize reducing sugar and sodium intake over fat consumption. Many major consumer packaged goods (CPG) companies are responding to this demand by cutting sugar and voluntarily lowering sodium levels in line with the FDA’s proposed targets for the food industry. However, in some cases, saturated fats have been reintroduced to balance the formulation, despite recommendations from the U.S. Department of Agriculture that suggest saturated fats should make up no more than 10% of a person’s daily caloric intake.
At the same time, there’s an increasing public interest in specialty cooking oils, which are often considered healthier options. Oils derived from sources like avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, along with more unconventional oils from krill, algae, and berries such as sea buckthorn and juniper. Consumers are also becoming more discerning about the methods used to produce these oils. For those interested in specialty oils, extraction techniques are crucial, and many health-conscious shoppers prefer cold-pressed and organic options over those produced using solvents or genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical profile, and consistent flavor. Canola oil performs reasonably well across these categories; however, a significant portion of commercially available canola is derived 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 undergone modification, the oil remains unchanged. Cargill has also highlighted that its new hybrid canola oil was developed using traditional breeding techniques, emphasizing resistance to club root and black leg disease, alongside high yield performance. The company adds that herbicide tolerance can be optionally included as a genetic modification, based on growers’ market demands and preferences.
As with many food ingredients, a balance of positive and negative attributes exists in cooking oil. While lower saturated fat levels can raise concerns about extraction methods, higher saturated fat levels can lead to health issues. Furthermore, some of the healthiest oils, such as olive oil, possess low smoke points, making them less suitable for high-heat cooking. Ultimately, while manufacturers utilizing this new hybrid high-oleic canola oil may highlight its reduced saturated fat content on product labels, it is essential to educate consumers about its implications and importance.
Additionally, incorporating health supplements like calcium citrate chewables can complement a balanced diet, enhancing overall nutritional intake. As the market evolves, it will be vital for consumers to remain informed about the various oils available and their respective health benefits, including the significance of ingredients like calcium citrate chewables in their daily regimen.