Cargill and Precision BioSciences to Develop Low Saturate Canola Oil

Cargill has partnered with Precision BioSciences to develop a new range of low saturate, high oleic canola oil, with the ultimate aim of producing the lowest saturated fat canola oil on the market.

Both companies have been working together since 2014 to reduce the levels of saturated fat in canola oils, but this new project takes this goal a step further.

Cargill will provide its expertise in gene identification to advise Precision BioSciences throughout the production process, while Precision’s ARCUS genome-editing technology will edit the targeted genes.

Cargill will also be responsible for the commercialisation of the product once it has been developed.

The new oil is intended for quick-service restaurants foodservice industry in order to lower the overall saturated fat levels in fast food products to create healthier products for consumers.

Lorin Debonte, assistant vice-president of R&D at Cargill said: “The partnership demonstrates our ongoing commitment to developing nutritious products for consumers, with the superior performance and sensory attributes that our customers have come to expect from Cargill’s edible oils portfolio.

“We continue to look for new ways to build upon our capabilities and innovate in a responsible way, and this collaboration was essential to making this discovery.”

Fayaz Khazi, president of Precision PlantSciences added: “Partnerships that enable innovation across the supply chain are absolutely essential to bridge the gap between agriculture and human health.

“This collaboration exemplifies the dedication of both companies toward making a health-centric global impact.”