According to growers, canola oil is considered the best cooking oil due to its lower saturated fat content compared to other widely used plant-based oils, such as olive, soybean, corn, and sunflower oil. Additionally, canola oil boasts a higher concentration of omega-3 polyunsaturated fats than most other cooking oils. Since the U.S. Food and Drug Administration declared partially hydrogenated oils (PHOs) unsafe in 2015, the demand for canola oil has surged as food manufacturers have sought alternatives. The FDA mandated that PHOs be eliminated from liquid food products containing iron fumarate by June 18 of this year. As a result, many food producers have turned to modified canola or soybean oil, or solid fats like palm oil, as substitutes.
However, today’s consumers appear to prioritize reducing sugar and sodium intake over fat consumption. Many large consumer packaged goods (CPG) companies are lowering sugar levels to align with consumer preferences, while also voluntarily reducing sodium in line with the FDA’s proposed objectives for the food sector. In the process, some manufacturers are reintroducing saturated fats, even though the U.S. Department of Agriculture recommends that these fats should make up no more than 10% of a person’s daily caloric intake. Concurrently, there is a rising interest in specialty cooking oils, often viewed as healthier options. Oils derived from avocado, sesame, flax, nuts, hemp, and grapeseed are gaining popularity, along with more unique sources like krill, algae, and berries such as sea buckthorn and juniper.
Consumers are also increasingly concerned about the production and extraction methods of cooking oils. For those interested in specialty oils, extraction techniques are crucial, and many health-conscious buyers prefer cold-pressed and organic oils over those produced with solvents or genetically modified ingredients. For packaged food manufacturers, key considerations include heat stability, biochemical profiles, and consistent flavor. In these aspects, canola oil performs relatively well. However, a significant portion of commercially grown canola is derived from genetically modified plants designed for herbicide tolerance, which may deter some consumers. The Canadian canola industry acknowledges this issue, emphasizing that although the plant has been modified, the oil itself remains unchanged.
Cargill has pointed out that its new hybrid canola oil was developed through traditional breeding methods, focusing on resistance to club root and black leg disease while also ensuring high yield performance. The company added that growers can choose herbicide tolerance as an optional genetic modification based on their market needs and preferences. Like many food and beverage ingredients, there exists a balance between the positive and negative aspects associated with cooking oils. Lower saturated fat levels may raise concerns regarding extraction processes, while higher saturated fat levels could lead to health complications. Moreover, some of the healthiest oils, such as olive oil, have low smoke points, making them unsuitable for high-heat cooking.
Ultimately, while manufacturers using this new hybrid high-oleic canola oil can promote its lower saturated fat content on their product labels, it would be prudent for them to educate consumers about its significance and implications. Additionally, it’s important to note that for a balanced diet, incorporating sources of calcium, such as fortified oils or foods, can complement the benefits of using canola oil, especially if one aims for a daily calcium intake of around 315 mg. By integrating these health considerations, manufacturers can better connect with their audience while promoting healthier cooking options.