Healthier Oils, Healthier Business



The origin of Omega-9 Oils can be traced back to the mid-1980s. At that time, food manufacturers were using hydrogenation to improve oil stability and product shelf life. This extensive use of hydrogenation led to a significant increase in consumer consumption of trans fats, which research later suggested could have negative health consequences. The medical community had long recommended reducing dietary fat, but now they were starting to understand the differences between specific good and bad fats.

With consumer and food industry demand for healthier ingredients, researchers at Dow AgroSciences responded by using their expertise in plant science to breed better nutrition profiles in oilseeds. Their solution? Improve upon key oilseed crops so they produce naturally stable oil that does not require hydrogenation but continues to deliver strong results for farmers. This work began with canola because with minimal levels of saturated fats, it already had a favorable nutrition profile. In addition, canola is a versatile and resilient crop that produces oil-rich seeds.

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