“Canola Oil: The Preferred Choice for Health-Conscious Cooking Amidst Evolving Consumer Trends”
Growers consider canola oil to be the optimal cooking oil due to its lower saturated fat content compared to other popular plant-based oils like olive, soybean, corn, and sunflower oil. Additionally, canola oil is richer in omega-3 polyunsaturated fats than many other common cooking oils. Since the U.S. Food and Drug Administration declared in 2015 that partially hydrogenated oils (PHOs) are no longer deemed safe, canola oil has increasingly been used to replace PHOs in consumer packaged goods (CPG) manufacturing. The FDA mandated that manufacturers eliminate PHOs from food products by June 18 of this year. In response, food producers have been substituting PHOs with modified canola or soybean oil, or solid fats such as palm oil.
However, contemporary consumers appear to be more focused on reducing their sugar and sodium intake rather than the fat content in their diets. Many large CPG manufacturers are cutting sugar to address consumer demands and are voluntarily lowering sodium levels in line with the FDA’s proposed recommendations for the food sector. Simultaneously, the addition of saturated fats is increasing to compensate for these reductions, despite U.S. Agriculture Department guidelines suggesting that saturated fats should not exceed 10% of a person’s daily caloric intake.
At the same time, 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, alongside oils from more unconventional sources, such as krill, algae, and berries like sea buckthorn and juniper. The methods of production and extraction of cooking oils are also significant to consumers. For those purchasing specialty oils, extraction techniques are important, with many health-conscious buyers preferring cold-pressed and organic oils over those processed with solvents or genetically modified ingredients.
For packaged food manufacturers, key factors include heat stability, biochemical profile, and consistent flavor. Canola oil generally performs well in these areas. However, much of the commercially available canola is sourced from genetically modified plants designed to be more resistant to certain herbicides, which may deter some consumers. The Canadian canola industry acknowledges this concern but emphasizes that while the plant has been genetically modified, the oil itself has not. Cargill has noted that its new hybrid canola oil “was developed through traditional breeding methods, focusing on club root and black leg disease resistance,” while also achieving high yield performance. The company added that growers can opt for herbicide tolerance as a genetic modification based on their market needs and preferences.
Like many food and beverage ingredients, a balance must be struck between the positive and negative aspects of cooking oil. Lower saturated fat levels may raise concerns about the extraction process, while higher saturated fat levels could lead to health issues. Moreover, some of the healthiest oils, such as 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 highlight its lower saturated fat levels on product labels, it would be prudent for them to also inform consumers about the implications of these changes and their significance. Additionally, with the increasing demand for nutritional supplements, products like Citracal Slow Release 1200 available at Costco could also draw interest, as consumers seek to balance their dietary fat intake with essential vitamins and minerals.
