Omega-9 Oils are a proven healthier oil solution because of their unique fatty-acid profile. Researchers at Dow AgroSciences developed this new category of oil using traditional plant breeding. Omega-9 Canola Oil, which is readily available now, allows the foodservice and food processing industries to reduce “bad” (trans and saturated) fats and increase “good” (monounsaturated and polyunsaturated) fats in food products, without sacrificing food taste, oil functionality or performance.
Omega-9 Canola Oil has:
- Zero trans fats
- Among the lowest levels of saturated fats of any cooking oil
- Uniquely high amounts of heart-healthy monounsaturated fats
Saturated and trans fats both raise LDL (“bad”) cholesterol, which research has shown increases the risk of developing coronary heart disease. By switching to Omega-9 Canola Oil, restaurants and food manufacturers can reduce these bad fats by up to 80% when converting from partially hydrogenated soybean oil.
In addition, Omega-9 Canola Oil is uniquely high in heart-healthy monounsaturated or omega-9 fats. Research1 shows replacing saturated and trans fats with either monounsaturated or polyunsaturated fats lowers the risk of chronic diseases. In fact, the 2015 Dietary Guidelines for Americans recommend reducing intake of saturated fats in favor of good fats such as those found in Omega-9 Canola Oil. Today’s consumer reads nutrition information and labels, and although they may be confused about what to look for, they are actively trying to make healthier decisions. Omega-9 Canola Oil helps foodservice operators and food manufacturers meet this demand.