These oils are high(>70 percent) in heart-healthy monounsaturated fat, which are also known as high oleic fatty acids, and omega-9’s. It is the omega-9 component of these oils that allows them to actually decrease the risk of coronary heart disease, and perform in demanding foodservice and food manufacturing environments.

In the United States and Canada, Omega-9 Oils are being sold only to commercial food manufacturing and foodservice operations through four major oil suppliers under their own brand names: Nutra-Clear NT™ from Bunge Oils, Canola Harvest HiLo™ from Richardson Oilseed Limited, Mel-Fry^® Free canola from Ventura Foods LLC, and Frymax^® ZT from ACH Food Companies, Inc.

While each city, state, and province will differ, these oil partners as well as food distributors can supply Omega-9 Oils directly to you. Please fill out the Contact Us form and we can direct you to the appropriate contact in your area.

In the scientific sense, omega-9 fatty acids are an unsaturated fat that is a common component of both vegetable and animal fats. They may also be referred to as monounsaturated fats, or high oleic fatty acids.

Omega-9 fatty acids are healthy because they can actually decrease the risk of coronary heart disease. In particular, Omega-9 Oils are “next generation” because they are uniquely high (>70 percent) in monounsaturated (“good”) fats, but also have a number of other benefits:

In fact, the U.S. Food and Drug Administration (FDA) has recently approved a Qualified Health Claim for canola oil which states that replacing 1½ tablespoons of oil with canola oil can reduce the risk of coronary heart disease due to its unsaturated fat content.

Omega-3 fatty acids and omega-6 fatty acids are known as essential fatty acids because they are not produced naturally by the human body, but must be obtained from food. Conversely, omega-9 fatty acids are produced naturally by the body, but are still beneficial in food. Omega-9 Oils are high (>70 percent) in this monounsaturated fat, which reduces key risk factors for heart disease and diabetes.

Omega-9 fatty acids are naturally produced by the body, and are also a common component of both vegetable and animal fats.

Omega-9 Oils consist of a unique combination of high oleic (>70 percent) and low linolenic (<3 percent) fatty acids. This patented profile gives the oils their outstanding flavor and performance attributes, and makes them unlike any other oil currently on the market.

Omega-9 Oils consist of a unique combination of high oleic (>70 percent) and low linolenic (<3 percent) fatty acids. This patented profile gives the oils their outstanding flavor and performance attributes, and makes them unlike any other oil currently on the market.

While both Omega-9 Oils and olive oil have zero trans fat, only Omega-9 Oils are highly stable, which allows for superior performance in demanding foodservice and food manufacturing environments. Omega-9 Oils also have a lower saturated fat content than olive oil.

Similar to a logo, there is an Omega-9 Oils trustmark that conveys a number of the characteristics of the oil itself, including the fact that it is heart-healthy, and is “Healthier Oils. Healthier Business.”

The Omega-9 Oils trustmark is available for use on menus and packaging, but before use, we request that you Contact Us, as we’re interested in where Omega-9 Oils are being used.

Omega-9 Oils are specifically formulated for commercial use. For home use, purchasing regular canola oil can offer sufficient health and taste benefits.

Omega-9 Oils have the performance traits that are uniquely suited to the demanding conditions of foodservice operations. Because the conditions are not as demanding for at-home-chefs, utilizing the canola oil found at the grocery store can offer sufficient health and taste benefits.

Canola is the second most popular source of edible oils in the world. It has an excellent flavor and health profile. Developed through conventional plant breeding as a member of the rapeseed family, canola oil is grown in the United States and Canada.

Yes, but none with this unique combination of traits—including longer fry life, lower saturated fats, and high in heart-healthy monounsaturated fat—and none with sufficient volume to pose as a viable alternative now to partially hydrogenated oils.