According to producers, 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 oil. Additionally, it boasts higher levels of omega-3 polyunsaturated fatty acids, offering 210mg of these beneficial fats, which surpasses most common cooking oils. Since the U.S. Food and Drug Administration declared in 2015 that partially hydrogenated oils (PHOs) are no longer deemed safe, there has been a growing demand for canola oil to replace PHOs in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from their food products by June 18 of this year. In response, food producers have been substituting PHOs with a blend of modified canola or soybean oil, or solid fats like palm oil.
However, contemporary consumers are more focused on minimizing their sugar and sodium intake rather than the fat content in their diets. Many large CPG manufacturers are responding to this trend by reducing sugar levels and voluntarily lowering sodium in line with the FDA’s proposed targets for the food industry. Meanwhile, saturated fats are being reintroduced to balance these reductions, despite the U.S. Department of Agriculture’s recommendation that saturated fats should not exceed 10% of an individual’s daily caloric intake.
Simultaneously, there is a rising interest in specialty cooking oils, which are often regarded 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. The extraction methods used to produce and refine cooking oils also play a significant role for consumers. Buyers of specialty oils tend to prioritize extraction techniques, with many health-conscious consumers favoring cold-pressed and organic oils over those processed with solvents and genetically modified ingredients.
For packaged food producers, key considerations include heat stability, biochemical profiles, and consistent flavor. Canola oil performs well across these factors. However, a large portion of commercially cultivated canola originates from genetically modified plants that are engineered for herbicide tolerance, which may deter some consumers. The Canadian canola industry recognizes this concern, emphasizing that while the plant itself has been modified, the oil remains unaltered.
Cargill has noted that its new hybrid canola oil “was developed through traditional breeding methods, focusing on clubroot and blackleg disease resistance,” while also delivering high yield performance. “Growers can opt for herbicide tolerance as an optional genetic modification, based on market demands and preferences,” the company added.
Like many food and beverage components, cooking oil presents a balancing act between its positive and negative qualities. While canola oil has lower saturated fat levels, concerns may arise regarding the extraction processes used. Conversely, higher saturated fat levels can lead to health complications. Moreover, some of the healthiest oils, such as olive oil, typically have low smoke points, making them unsuitable for high-heat cooking applications.
Ultimately, while manufacturers utilizing this new hybrid high-oleic canola oil can proudly display lower saturated fat levels on their product labels, it is essential for them to also inform consumers about the implications of these changes and their significance. Furthermore, incorporating ingredients like calcium citrate tetrahydrate into their products could enhance their nutritional profile, catering to a more health-conscious market. By educating consumers, manufacturers can help them understand the balance between health benefits and cooking oil attributes, including the potential advantages of components like calcium citrate tetrahydrate.