MINNEAPOLIS, MINNESOTA, U.S. – Cargill introduced a new canola oil to commercial food customers worldwide. The company noted the oil is the lowest saturated fat, high oleic canola oil available to commercial food customers. 

The canola oil is made from a canola hybrid that contains 4.5% or less saturated fat while maintaining high fry and shelf life performance, freshness and taste. It reduces saturated fat content 35% from previous canola oil generations.

“Cargill is committed to innovation with a purpose—with a focus on responsibly nourishing the world.” said Lorin Debonte, Cargill research and development. “This new low sat, high oleic canola oil is no exception. We dedicated 10 years to finding a canola hybrid that could improve the nutrition profile of our oil. At the same time, the canola was bred to meet customer demands — providing high yield and disease resistance for growers and taste, shelf life and fry life qualities for our food manufacturers and restaurant customers.”

The canola hybrid was developed through traditional breeding methods, with a focus on club root and black leg disease resistance, as well as strong yield performance. Growers can add herbicide tolerance as an optional genetic modification, depending on their markets and preference.

First deliveries of the oil will reach customers in early 2018. Cargill said it arrives at an ideal time for customers and consumers alike, as the U.S. Department of Agriculture (USDA) and Health and Human Services 2015-2020 Dietary Guidelinesencourage Americans to limit saturated fat intake to 10% of their daily calories.

“Healthy diets balance the types of fats we consume, with guidelines suggesting we reduce both trans fats and saturated fats.” said Kristen Dammann, registered dietitian in Cargill scientific and regulatory affairs. “Those can then be replaced with healthier options, like unsaturated fats, which have been shown to decrease bad cholesterol and reduce the risk of cardiovascular disease.”

The oil is another healthier option Cargill is working to provide.

“Oil is a basic cooking staple, used in everything from crackers, croutons and fried foods to dairy creamers and spreads,” said Willie Loh, Cargill market development. “Our new canola oil simply gives consumers a healthier option for many of their favorite foods.”

Cargill’s high oleic, low saturated canola oil joins other oils and shortenings offered commercially under the Clear Valley brand. North American growers can select the premium canola bred for this oil under the Victory brand.

“I see growing the new Victory canola as a sustainable asset on our farm,” said Ron Lamb, a fourth-generation family farmer in Saskatchewan, Canada. “It’s an opportunity to contribute to a healthier oil — healthy options are the future. And this new variety of canola is good. It’s producing strong plants with solid yields.”

Cargill noted it has established a history of gathering market insights to deliver first-to-market specialty canola oils that meet the food industry’s nutritional and performance needs. Prior to the high oleic, low saturated canola oil, Cargill introduced low linolenic canola oil in 1992, high oleic canola oil in 1993 and the first commercial 80% high oleic canola oil in 2011.