TM

TasteOmega-9 Canola Oils provide consistent food quality with no flavor transfer. Many chefs prefer Omega-9 Canola Oils because they have a clean and light taste that doesn’t compete with natural food flavors or menu design.

™Canola Harvest HiLo is a trademark of Richardson Oilseed Ltd.™Omega-9 Oils Heart Trustmark and “Healthier Oils. Healthier Business.” are trademarks of Dow AgroSciences LLC

Richardson Oilseed Limited is an innovative manufacturer of oils, shortenings and margarines, powered by canola, which supplies retail foodservice and food manufacturers worldwide.

Please contact your Richardson Oilseed Representative for more information at 1-800-635-3296, info@canola.com,

www.canola.com or www.richardson.ca

Omega-9 Canola Oil

Richardson Oilseed Limited offers a product portfolio made with Omega-9 Canola Oil, the next generation in healthier oils. Richardson Oilseed’s canola-powered product portfolio supports a variety of applications — from frying to baking. Each product delivers solutions with unique health, taste and performance attributes that meet today’s food industry needs.

Health• Omega-9 Canola Oil has a unique nutrition profile: zero trans fat, the lowest

saturated fat and high monounsaturated fat compared to other common vegetable oils

• Studies have shown when trans and saturated fats are replaced with monounsaturated fats, such as those found in Omega-9 Canola Oil, they reduce the risk of heart disease and diabetes

PerformanceMany of the performance and health benefits of Omega-9 Canola Oil are delivered due to its unique fatty acid profile. In addition, these oils are naturally stable, which allows for longer fry life for restaurants and shelf life for packaged foods — making them a cost-effective solution.

Food Manufacturing• Increased stability provides longer shelf life and fresh flavor• Cleaner ingredient labels, as many formulations will not

require preservatives or hydrogenation for shelf life• Functional product qualities including flavor and texture• Versatile in applications including shortenings, sprays,

deep frying, par frying and dressings

Foodservice• Less frequent oil changes — reducing employee labor,

overall waste and oil removal costs• Less polymerization and build-up for cleaner fryers• 50 percent longer fry life than other commonly used frying

oils1

1 Rotational Frying Study, University of Lethbridge, 2005

www.canola.com or www.richardson.ca 1-800-632-3296

Canola

Peanut

NuSun®

Sunflower

Partial HydroSoybean

Olive

Cottonseed

Palm

Corn

Soybean

Omega-9Canola

CookingOils

Fatty Acid Profile [%]

21 10 762

32 2048

26 965

10 30 4020

9 1 1575

54 2719

10 5139

57 1 1329

54 8 1523

17 7274

Sat TransOleic Linoleic Linolenic

= Bad Fat= Good Fat