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Cargill, Precision BioSciences team up to create low saturated, high oleic canola

The new oil is intended for the quick-service restaurants and food ingredients industries, and products made with it – particularly fried foods – may be able to use front-of-package nutrient content claims on saturated fat levels, such as “Low in Saturated Fat” or “No Saturated Fat,” depending on their overall nutritional profile. This continued innovation demonstrates Cargill’s ongoing efforts to remain focused on consumer health benefits.

Cargill has a solid track record of gathering market insights to deliver first-to-market specialty canola oils, recently adding a lower saturate variety and another with long-chain omega-3s to its portfolio. Cargill aims to offer the lowest saturate level on the market – surpassing its latest high oleic canola oil, recently announced under the Clear Valley brand at 4.5 per cent saturate levels.

This commitment to saturated fat reduction led to Cargill’s partnership with Precision BioSciences in 2014. Since then, the two companies have worked together to lower saturate levels in canola oil, leveraging Cargill’s expertise in gene identification, and Precision BioSciences’ unique technology that edits the targeted genes. 

Cargill has filed patent applications covering initial discoveries with this highly effective, breakthrough technology. Cargill and Precision BioSciences will continue to work together to further develop this new product, and Cargill will determine a plan for commercialization.