The merits of seed oils are under scrutiny

A recent study by the International Food Information Council (IFIC) demonstrated consumers’ confusion around seed oils. “In recent years, the topic of seed oils has become somewhat controversial with many media headlines,” said Wendy Reinhardt Kapsak, IFIC’s president and COO. “Despite their prevalence … consumer awareness of seed oils varies.”

According to the study, at least three in four Americans are at least somewhat familiar with the term “seed oils.” And while 72% of Americans do not actively avoid them, 28% said they do, citing reasons like believing they’re more processed or more genetically modified than other oils.

The affordable, commonly used cooking oils like soybean, canola, and corn oil—which come from plant seeds—are now being associated with ultra-processed foods. Some consumers believe they cause inflammation and heart disease, despite the American Heart Association stating “there is no reason to avoid seed oils.”

Jeffrey Fine, senior director of customer innovation for AAK, said, “The notion that these oils are ‘harmful’ stems from misinformation and pseudoscience spread via social media by unqualified nutritional ‘experts.’”

Kristina Petersen, associate professor of nutritional sciences at Pennsylvania State University, agreed, saying the claim that seed oils cause inflammation has no scientific basis: “There is a lot of misinformation on the internet about seed oils, which is based in part on a misunderstanding of the metabolism of the fatty acids found in seed oils.”

Even so, the industry has been taking steps to address some of the negatives associated with seed oils by adopting things like hexane-free oil refining to avoid creating byproducts like trans fats and oxidized lipids, and regenerative agriculture techniques to meet consumers’ demand for cleaner, less processed oils with more nutrients intact.

For food brands, a “Seed Oil Free Certified” seal is now available via Seed Oil Free Alliance. While another label to heed while grocery shopping may further confuse consumers, some brands welcome the certification opportunity. Nichole Wilson, co-founder and president of Whole & Free Foods—the maker of Every Body Eat, the first cracker and cookie brand to earn the seal—shared, “As consumers increasingly demand clarity and honesty from food brands, we’re proud to be leading the way. Achieving this certification is about more than meeting a standard. It’s about setting one.”

Source: Food Business News

To view source article, visit: https://www.foodbusinessnews.net/articles/27903-the-heat-is-on-seed-oils

Organic & Non-GMO Insights June 2025