Cargill has unveiled a new high oleic hybrid canola oil which it claims reduces saturated fat content by up to 35% compared with previous generations of canola oil.
The brand claims the hybrid oil has the lowest saturated fat content of any canola oil available to commercial food customers worldwide.
Despite the reduction in saturated fat, Cargill claims the oil will still have strong frying performance, a long shelf life and a fresh taste.
Lorin DeBonte, assistant vice president of Cargill research and development said: “Cargill is committed to innovation with a purpose—with a focus on responsibly nourishing the world. This new low sat, high oleic canola oil is no exception.
“We dedicated ten 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.”
Willie Loh, vice president of Cargill market development added: “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 favourite foods.”
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