Growers assert that canola oil is the optimal choice for cooking due to its lower saturated fat content compared to other widely used plant-based oils like olive, soybean, corn, and sunflower. Additionally, it boasts a higher level of omega-3 polyunsaturated fats than many common 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 demand for canola oil as a substitute in consumer packaged goods (CPG) manufacturing. The FDA mandated that food producers eliminate PHOs from their products by June 18 of this year. In response, many manufacturers are replacing PHOs with a blend of modified canola or soybean oil, or with solid fats such as palm oil.
However, contemporary consumers appear to prioritize reducing their sugar and sodium intake over worrying about fat consumption. Many major CPG companies are cutting sugar to align with consumer preferences and are voluntarily lowering sodium levels to meet the FDA’s proposed industry targets. At the same time, saturated fats are being reintroduced to compensate for these reductions, despite the U.S. Department of Agriculture’s guidelines recommending that saturated fats should make up no more than 10% of an individual’s daily caloric intake.
In parallel, there is a growing consumer 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, along with more innovative options such as krill and algae oils, as well as berry oils like sea buckthorn and juniper. The extraction and production methods of these oils also hold significant importance for consumers. Buyers of specialty oils tend to prefer cold-pressed and organic varieties over those that involve solvents or genetically modified components.
For packaged food manufacturers, key considerations include heat stability, biochemical profiles, and consistent flavor. Canola oil generally performs well in these areas. However, a substantial portion of commercially produced canola is sourced from genetically modified plants designed for herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that the oil itself remains unmodified. Cargill has highlighted that its new hybrid canola oil was developed using traditional breeding techniques, focusing on resistance to club root and black leg disease, alongside high yield performance. The company notes that growers have the option to incorporate herbicide tolerance as a genetic modification based on market demands and personal preferences.
As with many food and beverage ingredients, there is a need to balance the positive and negative attributes of cooking oils. While a lower saturated fat content can be appealing, there may be concerns regarding the extraction processes. Conversely, higher saturated fat levels could pose health risks. Furthermore, some of the healthiest oils, such as olive oil, have low smoke points, making them unsuitable for high-heat cooking applications. Ultimately, as manufacturers utilizing this new hybrid high-oleic canola oil may promote its lower saturated fat content on their labels, it is crucial for them to educate consumers about the implications of this and why it matters, especially in light of various health considerations, including those related to the calcium citrate drug class.