From Seed to Oil • Why Canola?
In the evolution of the food industry requiring healthier ingredients and menu items, canola has become one of the leading solutions to deliver health without compromising food taste or oil functionality. Traditional plant breeding by Dow AgroSciences created Omega-9 Canola Oil to replace the functionality of hydrogenation without unhealthy trans fats.
Canola oil is recognized for its nutritional qualities of zero trans fat and the lowest level of saturated fat of any oil on the market. Omega-9 Canola Oils are also high in heart-healthy monounsaturated fat, which can positively impact cholesterol levels, reduce cardiovascular disease and lower the risk of type-2 diabetes. Canola oils are commonly used in cooking oil and sprays, salad dressings, margarines and shortenings, as well as baking, sandwich spreads, coffee creamers and deep frying.
Canola Processing Doubles Capacity
Canola acres in North America are at an all-time high of more than 21 million acres. The position of canola is changing within the North American food industry, and canola is now the second largest oil by volume in the United States. To respond to this growing demand, Omega-9 Oils have doubled in production since 2007 to more than a billion pounds, and plan to more than double again by 2015.
Expansion of canola processing capacity is providing for greatly increased output, reliable supply and competitive pricing for Omega-9 Oils. Because Dow AgroSciences developed the Nexera™ canola and sunflower seeds that are used to produce Omega-9 Canola Oil, we have the unique position to understand and engage the entire value chain, from seed to shelf.
Dow AgroSciences also has the advantage of partnering with five of the leading oilseed processors, representing 80% of the total North American canola production today. This means the Omega-9 Solutions Team can help restaurants and food manufacturers optimize their sourcing and supply.