Conventional canola oil is recognized for having zero trans fats and a low level of saturated fats. With the development of Omega-9 Canola Oil, it also has uniquely high heart-healthy monounsaturated fats, which research has shown can positively impact cholesterol levels, reduce cardiovascular disease and lower the risk of type 2 diabetes. Canola oil is versatile and used in a variety of applications from cooking oil and sprays to salad dressings, margarines and shortenings, as well as baking, sandwich spreads, coffee creamers and deep frying.
For generations, farmers have been using traditional methods of plant breeding and natural selection in crops to select those with the most desirable traits and grow them again. The unique fatty acid profile in Omega-9 Canola Oil was developed through traditional plant breeding methods, providing food companies with a conventional and a Non-GMO option. Omega-9 Oils were developed to enhance the healthfulness of foods while preserving key functional qualities such as longer, cleaner fry life, clean taste, extended product shelf life, superior versatility and overall cost effectiveness.