Cargill and Precision BioSciences partner to make low saturated fat canola oil

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In Minnesota, Cargill and Precision BioSciences collaborated to use Precision’s ARCUS genome-editing technology to further reduce saturated fat in canola oil, putting Cargill at the forefront of a next-generation innovation.

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, especially as the USDA and Health and Human Services 2015-2020 Dietary Guidelines encourage Americans to limit saturated fat intake to 10 percent of their daily calories.

This commitment to saturated fat reduction led to Cargill’s partnership with Precision BioSciences in 2014 and since then, the two companies have worked together to meet saturated fat reduction goals.