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High Oleic Oils Are Making a Name for Themselves

It’s not a secret consumers today are looking for products made with healthier fats. According to a recent survey, three-quarters of consumers believe certain fats and oils are important to healthy eating.[i] More specifically, this focus is on the replacement of bad fats (saturated and trans fats) with good fats (monounsaturated and polyunsaturated fats), with 62 percent cutting back on foods high in solid fats and nearly half avoiding saturated fats.[ii]

As demand for products made with healthier fats continues to rise, the food industry is seeking solutions that do not sacrifice key performance attributes found in traditional cooking oils. The Prospector search engine from UL recently discussed the use of high oleic oils to meet this need. These innovative oils provide food manufacturers and foodservice operators with necessary functional qualities, while also delivering nutritional benefits consumers desire.

You can read the full article about high oleic oils here, but we’re also sharing the key takeaways:

  • High Quality: The high monounsaturated fat content of high oleic oils provides natural stability — a quality that increases shelf life and helps maintain freshness of food products without the use of partial hydrogenation or artificial preservatives. Additionally, this stability gives high oleic oils a high smoke point and longer fry life compared to traditional oils.
  • Nutritionally Superior: Natural stability means high oleic oils can replace partially hydrogenated oils (PHOs) — the major source of artificial trans fats in the food supply. With the FDA revoking the GRAS (generally recognized as safe) status of PHOs, high oleic oils offer the food industry a solution to replace the functionality they provide. What’s more, monounsaturated fats have been shown to positively impact heart health and reduce risk factors associated with diabetes and metabolic syndrome.
  • Cost-Effective: The higher price tag of high oleic oils compared to conventional oils may cause food professionals to hesitate making the switch, but a slightly higher investment upfront can lead to cost savings in the long run. The longer fry life of these oils means fewer oil changes are required, resulting in lower labor costs and less oil waste, both of which can help achieve overall cost savings.

Omega-9 Canola Oil, a high oleic oil, delivers strong performance, improved nutrition, great taste and cost savings for both the foodservice and food processing industries. Check out the Omega-9 Oils website to learn more about Omega-9 Canola Oil or contact our team today.

 

[i] Packaged Facts Consumer Insights Survey, January 2015

[ii] IFIC 2016 Food & Health Survey