Cargill introduces a New High Oleic Canola Oil with 35% Lower Saturated Fat for Foodservice

Cargill has introduced the lowest saturated fat, high oleic canola oil available to commercial food customers worldwide.

The oil is made from a canola hybrid that contains 4.5 percent or less saturated fat while maintaining high fry and shelf life performance, freshness and taste.

It reduces saturated fat content 35 percent from previous canola oil generations.

First deliveries of the oil will reach customers in early 2018.

It arrives at an ideal time for customers and consumers alike, as the USDA and Health and Human Services 2015-2020 Dietary Guidelines encourage Americans to limit saturated fat intake to 10 percent of their daily calories.

Kristen Dammann, registered dietitian in Cargill scientific and regulatory affairs:

“Healthy diets balance the types of fats we consume, with guidelines suggesting we reduce both trans fats and saturated fats.”

“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.”

Willie Loh, Cargill market development:

“Oil is a basic cooking staple, used in everything from crackers, croutons and fried foods to dairy creamers and spreads.”

“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.

Cargill has established a long 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 the world’s first low linolenic canola oil in 1992, the first high oleic canola oil in 1993 and the first commercial 80 percent high oleic canola oil in 2011.