Canadian Canola Industry Leader in Zero Trans Fat Movement

Food Business News called out the Canadian canola industry for boosting the supply of canola oil, thereby providing a healthy replacement for partially hydrogenated oils remaining in prepared foods. "Canola oil is ideal for removing trans fat in frying applications in the food service sector," said Robert Hunter, vice president of communications for the Canola Council of Canada, who was quoted extensively in the article. See the August 18th issue of Food Business News for the full article.

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Move Over, Mediterranean Diet

Despite the popularity of the Mediterranean diet, the Canadian Agri-Food Policy Institute is advocating a new version of the monounsaturated fat diet using local ingredients like canola oil. Between the berries, flax, pulses and canola oil, the institute says the "Canadian diet" has a lot of potential.

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Cargill Opens New Specialty Canola Seed Processing Plant

Cargill’s new, three-times-larger specialty canola seed processing plant in Idaho Falls will provide locally grown certified canola seed to Canada for crushing into high-stability canola oil. An increased supply of this oil will help satisfy the food industry’s growing need for functional trans fat-free oil that’s low in saturated fat.

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Canola Protein Isolates Closer to Commercialization

The U.S. Food and Drug Administration (FDA) has allowed a patent application related to the processing conditions for the production of Supertein™ canola protein isolate by Burcon NutraScience Corporation. The protein will be used to supplement or add functionality to products like confections and protein bars. Burcon also recently announced a new study affirming the safety of Puratein™, another canola protein isolate, which may now be one step closer to the FDA giving it Generally Recognized as Safe notification.

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Cauliflower and Canola Oil Make Tasty Team

At Ad Hoc restaurant in Napa, Calif., the rice with roasted cauliflower is so delicious that a diner felt compelled to write to the Los Angeles Times and request the recipe. As it turns out, canola oil is the secret weapon; the restaurant tosses its starring cauliflower in canola oil for roasting.

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Canola Oil-Based Shortening Shows Bakery Potential

A blend of fully hydrogenated canola oil, high-oleic sunflower oil and fully hydrogenated soybean oil showed potential in a study to replace traditional trans fat-laden shortening in bakery products. With zero trans fat but a similar melting point and texture, the new shortening created taster-approved cookies that were enjoyed as much as regular cookies.

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Foods Enriched with Unsaturated Fatty Acids Trendy

According to a new trend study, the global market for food products enriched with unsaturated fatty acids has grown rapidly since 2003 and the numbers keep going up. In 2007, almost 1,300 new products enhanced with omega-3, omega-6 or omega-9 fatty acids were introduced in Europe and North America. While the study did not focus on natural sources of omega-3s like canola oil, packaged foods containing canola oil may be able to tout heart health benefits.

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