In recent years, consumers have become increasingly interested in their food, perhaps more than any other time in history. More and more people are eager to know where their food comes from, and how it’s made. While this awareness is good, it is easy for inaccurate information about food, nutrition, and food processing to spread quickly.
One area which typically receives inaccurate or negative attention is how cooking oils are processed, and that has resulted in consumer confusion. While some processes have resulted in oils which are not healthy (processing vegetable oils into partially hydrogenated oil, creating trans fats) not all forms of oil processing are harmful.
Annette Maggi, MS, RDN, LD, FAND, recently addressed this topic on Good Fats 101™ to clear up confusion on oil processing and to break down the safe – and necessary – steps through which oils are processed.
Dow AgroSciences, the company that developed Omega-9 Oils, has outlined the entire production process of its canola oil. Dow partners with 80 percent of the North American canola and sunflower processing capacity, and works with processors at this important segment of the supply chain to ensure a top-notch quality product and the ability to maintain a consistent commercial supply of Omega-9 Oils.