According to farmers, canola oil is considered the best 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 contains a higher level of omega-3 polyunsaturated fats than most common cooking oils. Since the U.S. Food and Drug Administration (FDA) 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 (CPG) manufacturing. The FDA mandated that manufacturers remove PHOs from food products by June 18 of this year. In response, food producers have been substituting PHOs with either modified canola or soybean oil, or solid fats like palm oil.
However, contemporary consumers appear more focused on decreasing their sugar and sodium intake rather than fat consumption. Many major CPG manufacturers are reducing sugar to align with consumer preferences and are voluntarily lowering sodium levels in response to the FDA’s proposed targets for the food industry. Simultaneously, saturated fats are being reintroduced to balance these reductions, despite recommendations from the U.S. Department of Agriculture that suggest saturated fats should account for no more than 10% of daily caloric intake.
At the same time, there is a growing 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 popularity, alongside more unconventional oils from krill, algae, and berries such as sea buckthorn and juniper. The extraction methods used for these oils are also significant to consumers. For those purchasing specialty oils, extraction techniques are crucial, with many health-conscious buyers preferring cold-pressed and organic oils over those produced with solvents or genetically modified ingredients.
For packaged food manufacturers, the key factors to consider include heat stability, biochemical profile, and consistent flavor. Canola oil performs well in these areas. However, a considerable portion of commercially cultivated 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 plants have been modified, the oil itself remains unaltered. 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,” along with high yield performance. “Growers can choose to add herbicide tolerance as an optional genetic modification based on their market needs and preferences,” the company stated.
Similar to many food and beverage ingredients, there is a delicate balance between the positive and negative aspects of cooking oil. Lower saturated fat levels may raise concerns regarding the extraction process, while higher saturated fat levels can lead to health issues. Additionally, some of the healthiest oils, like olive oil, have a low smoke point, making them unsuitable for high-heat cooking. Ultimately, while manufacturers utilizing this new hybrid high-oleic canola oil may highlight its lower saturated fat content on product labels, it is essential for them to educate consumers about what this means and why it is significant, perhaps even drawing a parallel to how consumers consider products like Citracal calcium citrate from Chemist Warehouse, which reflect health-conscious choices.