“Exploring the Rise of Canola Oil: Health Benefits, Consumer Trends, and Industry Innovations in Cooking Oils”
According to growers, canola oil is considered the optimal cooking oil due to its lower saturated fat content compared to other commonly used plant-based oils like olive, soybean, corn, and sunflower oil. Additionally, it boasts a higher amount of omega-3 polyunsaturated fats than many traditional cooking oils. Since the U.S. Food and Drug Administration declared partially hydrogenated oils (PHOs) unsafe in 2015, canola oil has increasingly been adopted 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. As a result, food producers have been replacing these oils with either modified canola or soybean oil, or with solid fats like palm oil.
However, current consumers appear more focused on minimizing their sugar and sodium intake rather than the fat content in their diets. Many major CPG companies are reducing sugar to align with consumer preferences and are voluntarily lowering sodium levels to meet the FDA’s proposed targets for the food sector. Simultaneously, saturated fats are being reintroduced to products as a counterbalance, despite the U.S. Agriculture Department’s guidance that they should make up no more than 10% of an individual’s daily caloric consumption.
In addition, there is a growing public 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 unconventional sources such as krill, algae, and berries like sea buckthorn and juniper. Consumers are also increasingly concerned about the methods used for producing and extracting these oils. For those purchasing specialty oils, extraction techniques are significant, and many health-conscious individuals prefer cold-pressed and organic oils that avoid solvents and genetically modified ingredients.
For packaged food manufacturers, key considerations include heat stability, biochemical profile, and consistent flavor. Canola oil tends to perform well in these areas. However, a significant portion of commercially produced canola is sourced from genetically modified plants designed to withstand certain herbicides, which may deter some consumers. The Canadian canola sector recognizes this concern but emphasizes that while the plant has been genetically modified, the oil itself has not.
Cargill has pointed out that its new hybrid canola oil was developed through traditional breeding techniques, focusing on resistance to clubroot and blackleg disease, along with achieving high yield performance. The company also noted that growers can opt for herbicide tolerance as a genetic modification based on market needs and personal preferences.
Like many food and beverage ingredients, a balance must be maintained between the positive and negative aspects of cooking oil. While lower saturated fat levels are desirable, there may be worries about the extraction process. Conversely, higher saturated fat content can lead to health concerns. Furthermore, some of the healthiest oils, such as olive oil, have a low smoke point, making them unsuitable for high-temperature cooking.
Ultimately, while manufacturers using this new hybrid high-oleic canola oil may highlight a lower saturated fat content on their labels, it is crucial to educate consumers on what this means and why it is important. In this context, it’s worth mentioning that consumers looking for comprehensive health benefits may also consider supplements such as calcium citrate, zinc, and vitamin D3 tablets, which can support overall well-being. Such knowledge could help consumers make informed choices about their dietary fats while also considering their nutritional supplements.
