Why do they put canola oil in everything?

January 13, 2026 •

3 min read

With annual US imports exceeding $3.6 billion in 2022, canola oil is one of the most widely used cooking oils for both home cooks and commercial food production. But why do they put canola oil in everything, and what are the main factors driving its ubiquity?

Quick Summary

Canola oil is a versatile and affordable ingredient prized by food manufacturers for its neutral taste, high smoke point, and longer shelf life.

Key Points

Affordability: Canola oil is a low-cost, high-yield vegetable oil, making it an economically viable choice for food manufacturers and consumers.
Neutral Flavor: Its mild, neutral taste allows it to be used in a wide variety of products without altering the final flavor profile.
High Smoke Point: With a high smoke point, it is an excellent choice for high-heat cooking methods like frying and sautéing.
Long Shelf Life: The refining process (RBD) gives canola oil a long shelf life, crucial for packaged and processed goods.
Functional Versatility: It serves as a base for countless products, including dressings, baked goods, snacks, and spreads.
Health Controversy: While promoted as heart-healthy, its industrial processing and role in an imbalanced diet raise concerns for some critics.
Conflicting Research: Animal studies and some human research have produced conflicting results regarding its impact on health, highlighting the need for more study.

The Driving Factors Behind Canola Oil's Ubiquity

Canola oil's widespread use is due to a combination of factors making it functional and economical for both commercial and home kitchens.

Cost-Effectiveness and Widespread Availability

Its affordability is a key reason for canola oil's prevalence. Canola is a major oilseed crop with high oil yield, keeping production costs low. It's a budget-friendly alternative to more expensive oils like olive oil.

Neutral Flavor Profile

The mild, neutral flavor of canola oil doesn't compete with other ingredients, making it a versatile fat source for various applications like baked goods and dressings.

High Smoke Point

Refined canola oil has a high smoke point of around 400°F (204°C), which is suitable for high-heat cooking methods such as frying without breaking down.

Extended Shelf Stability

The refining process creates a stable oil with a long shelf life, preventing spoilage in processed and packaged foods.

Perceived Health Benefits

Canola oil is often promoted as heart-healthy due to its low saturated fat and presence of monounsaturated and polyunsaturated fats, including omega-3s and omega-6s. The FDA allows a qualified health claim regarding its potential to reduce coronary heart disease risk when replacing saturated fats.

How Canola Oil is Used in the Food Industry

Canola oil is a common ingredient in numerous products:

Baked Goods: Adds moisture and texture.
Sauces and Dressings: Provides a neutral base.
Snack Foods: Used for frying.
Spreads: A key component in margarine.
Prepared and Frozen Meals: Used for cooking and as an ingredient.
Condiments: Supplies necessary fat.

Comparison of Common Cooking Oils


Feature	Canola Oil	Olive Oil	Soybean Oil	Coconut Oil
Cost	Mid-range	High	Low	Mid-range to High
Smoke Point	High (~400°F)	Medium-High (~325-400°F)	High (~450°F)	High (~450°F)
Saturated Fat	Low (around 7%)	Medium-Low (around 14%)	Medium-Low (around 15%)	Very High (around 92%)
Flavor Profile	Neutral	Distinct Fruity/Peppery	Neutral	Distinct Coconut
Best For	Frying, Baking, General Use	Dressings, Sautéing, Finishing	Frying, Baking, Commercial Use	High-heat cooking, Baking (flavorful)

The Canola Oil Controversy: Health and Processing Concerns

Despite its advantages, canola oil faces criticism regarding its processing and dietary role.

Refining and Chemical Extraction

Most commercial canola oil is refined using processes that can include solvent extraction with hexane, a point of concern for some consumers. Refining may also reduce nutrient content.

The Omega-6 and Omega-3 Balance

While canola oil has a favorable omega-6 to omega-3 ratio, the overall modern diet may have an imbalanced ratio due to processed foods, which some link to inflammation.

Conflicting Health Research

Research on canola oil's health effects is mixed. Some studies support benefits, while animal studies have raised concerns about memory and heart health. Comparisons with olive oil sometimes suggest superior benefits for olive oil. Further human studies are needed.

The Verdict on Canola Oil: A Balanced Perspective

Canola oil's prevalence stems from its cost-effectiveness, versatility, neutral flavor, and high smoke point, making it suitable for both industry and home use. Its health narrative is debated, with benefits promoted alongside concerns about processing and potential impacts in a diet high in processed foods.

Refined canola oil is a functional choice for high-heat cooking where cost and neutral taste are important. For those concerned about processing, organic or expeller-pressed options are available. Moderation and a balanced diet with diverse fat sources are crucial.

Conclusion

Canola oil's common use is due to its functional properties and economic benefits. Its affordability, neutral flavor, and high smoke point make it suitable for large-scale food production and home cooking. While there are concerns about its processing and health effects within a processed diet, it remains a useful cooking oil. Understanding why it's so widely used helps consumers make informed dietary choices.

Frequently Asked Questions

No, while it is affordable and cheaper than olive oil, it is generally mid-priced. Oils like soybean oil are often less expensive, but canola offers a balance of price and performance, such as a higher smoke point.

Refined canola oil is processed to have zero trans fat. However, some processing methods, particularly hydrogenation used for shortening and margarine, can create trans fats. Additionally, repeatedly heating any unsaturated oil to high temperatures can form harmful compounds.

The neutral flavor of canola oil is a result of the deodorization step in its refining process. The process removes volatile flavor compounds, leaving a clean, tasteless oil that won't impact a recipe's intended taste.

Yes, in North America, a significant percentage of canola crops are genetically engineered to be more tolerant to herbicides. For those who prefer non-GMO, organic or specifically labeled non-GMO canola oil is available.

Once opened, canola oil is best used within 6 to 12 months for optimal quality. Proper storage in a cool, dark place away from heat and light can help extend its freshness.

Canola oil was developed from rapeseed using selective breeding to significantly reduce the toxic compounds erucic acid and glucosinolates, making it safe for human consumption. While from the same family, they are not the same due to these compositional differences.

No, cold-pressed or unrefined canola oil has a lower smoke point than its refined counterpart. It is not recommended for high-heat cooking methods like frying, which is best reserved for the more stable refined version.