Non-gmo Canola Non-gmo Soybean Oil

Canola oil and soybean oil are common cooking oils made from the seeds of the canola plant and soybean plant, respectively. The seeds are typically cleaned, crushed, and then pressed or solvent-extracted to yield the oil. The oil is then refined, bleached, and deodorized to create a neutral-flavored, stable product suitable for cooking and food manufacturing. 'Non-GMO' indicates that the seeds were not genetically modified.

These oils are used as cooking oils and as ingredients in a wide variety of processed foods. Their neutral flavor and high smoke point make them versatile for baking, frying, and as a base for dressings and sauces. They also function as emulsifiers and contribute to the texture and mouthfeel of products like baked goods, margarines, and snack foods.

Canola oil and soybean oil are widely used and considered safe by regulatory bodies. The FDA lists soybean oil as Generally Recognized As Safe (GRAS). JECFA has evaluated both oils and established acceptable daily intakes. While generally considered healthy fats, especially when replacing saturated fats, some people have concerns about GMOs, though scientific consensus supports the safety of GMOs. Evidence on specific health effects at typical consumption levels is mixed, with some studies suggesting benefits for heart health and others raising questions about processing and potential inflammatory effects.