Today, specialty canola oil is globally used as premium high performance product in foodservice, snack and bakery applications, proving over time the accuracy of value proposition for market forward innovation based on functionality and nutrition. Recently commercialized high oleic low saturated canola oil contains <4.5% saturated fatty acids and delivers high oxidative stability and desirable flavor profile. Consumer sensory test (n>80) showed superior flavor and overall quality scores for products fried in high oleic low sat canola oil when compared with commodity and high stability soybean oils. High oleic low saturated canola oil drives performance in blends and saturates reduction while adding stability to frying . Next generation of specialty canola oil containing long chain Omega 3 fatty acids is another example of breakthrough innovation.