According to growers, canola oil is considered the optimal 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 boasts a higher amount of omega-3 polyunsaturated fats than most common cooking oils. In light of the U.S. Food and Drug Administration’s 2015 ruling deeming partially hydrogenated oils (PHOs) as unsafe, canola oil has increasingly been utilized 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. Consequently, food producers have turned to modified canola or soybean oil, or solid fats like palm oil, as alternatives.
However, modern consumers appear to prioritize reducing sugar and sodium intake over concerns about dietary fats. Many large CPG companies are responding to this demand by cutting sugar and voluntarily lowering sodium levels in line with the FDA’s proposed food industry goals. In this context, some manufacturers have begun to reintroduce saturated fats to balance the nutritional profile, despite recommendations from the U.S. Department of Agriculture suggesting that saturated fats should not exceed 10% of an individual’s 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 avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, alongside more unconventional sources such as krill, algae, and berries like sea buckthorn and juniper. Consumers are increasingly attentive to the production methods of these oils. For specialty oil buyers, extraction methods are significant; many health-conscious consumers prefer cold-pressed and organic oils over those processed with solvents or containing genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical profile, and consistent taste. Canola oil generally performs well in these areas. However, a significant portion of commercially grown canola is sourced from genetically modified plants designed for herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this concern, emphasizing that while the plant has been modified, the oil itself remains unaltered. Cargill has highlighted that its new hybrid canola oil was developed through traditional breeding methods, focusing on resistance to club root and black leg disease, as well as high yield performance. The company also noted that herbicide tolerance can be added as an optional genetic modification based on market needs and grower preferences.
As with many food and beverage ingredients, a balance must be struck between positive and negative attributes when it comes to cooking oils. Lower saturated fat levels can raise questions about the extraction process, while higher saturated fat levels may pose health risks. Additionally, some of the healthiest oils, like olive oil, have low smoke points, making them unsuitable for high-heat cooking applications. Ultimately, while manufacturers utilizing this new hybrid high-oleic canola oil may promote its lower saturated fat content on product labels, it is crucial to educate consumers on what this means and its significance.
In this evolving landscape, products such as bariatric advantage calcium citrate chewy bites are also gaining traction, as consumers become increasingly mindful of their overall health and dietary choices. These trends reflect a broader shift towards healthier eating habits, where both cooking oils and dietary supplements play vital roles in consumers’ nutrition strategies.