Seed oils have been making headlines, and not always in a flattering way. Extracted from the seeds of plants rather than the fruit, seed oils include staples such as canola oil, corn oil, safflower oil, sunflower oil, and generic vegetable oil.

Some public figures, like Robert F. Kennedy Jr., have even labeled seed oils “one of the most unhealthy ingredients in foods.” While the science is still debated, the conversation is growing louder, and your customers may start asking whether your restaurant uses seed oils.

In fact, websites like localfats.com and seedoilscount.com now help diners seek out seed-oil-free restaurants. This shift means foodservice operators should understand how seed oils are processed, the health claims surrounding them, and possible alternatives that meet customer preferences without compromising cost or performance.

A Brief History of Seed Oils in Foodservice

Before the industrialization of oil production, kitchens relied on animal fats like tallow and butter for cooking and baking. That changed in 1911, when Procter & Gamble introduced Crisco, a shortening made from cottonseed oil. Over the decades, seed oils gained popularity for their low cost, long shelf life, and lower saturated fat content compared to animal fats.

• 1961 – The American Heart Association recommended replacing saturated fats with unsaturated vegetable oils.

• Late 1970s – Canola oil was introduced, offering just 7% saturated fat and a high content of plant-based omega-3s.

Today, seed oils remain common in restaurants for frying, baking, and salad dressings — largely because of their high smoke points and affordability.

How Seed Oils Are Processed

Most seed oils are produced using one of two methods:

1. Mechanical Extraction – An expeller press physically squeezes the oil from the seed.

2. Chemical Extraction – Seeds are soaked in a solvent (usually hexane) that dissolves the oil. The solvent is then removed through heating, leaving behind refined oil.

Chemical extraction is more efficient, removing 97–99% of the oil from the seed and lowering production costs — but it also subjects the oil to high heat and additional refining.

The Health Debate Around Seed Oils

The conversation about seed oils often revolves around two main viewpoints:

• Mainstream Nutrition Guidance – Diets high in saturated fat may raise cholesterol and contribute to heart disease. U.S. dietary guidelines recommend limiting saturated fat to no more than 10% of daily calories.

• Critics of Seed Oils – Some argue that high omega-6 fatty acids in seed oils may promote inflammation, potentially impacting immune health and contributing to chronic illness.

However, experts like Jason S. Ewoldt, M.S., RDN, from the Mayo Clinic note that chronic disease risk may be more tied to ultra-processed foods containing seed oils, rather than seed oils alone.

Comparing Common Foodservice Oils

When choosing oils for your restaurant, consider:

• Smoke point – How hot the oil can get before it breaks down.

• Stability – How resistant the oil is to oxidation at high heat.

• Nutritional profile – Fatty acid composition and micronutrients.

• Flavor – Whether you want a neutral base or a distinctive taste.

Here’s a quick comparison:

Choosing the Right Oil for Your Restaurant

Customer perception matters more than ever. Some diners actively seek out seed-oil-free menus, while others value oils with specific health or flavor benefits.

Key considerations for operators:

• High-heat cooking? Choose oils with higher smoke points for frying and sautéing.

• Flavor-driven menus? Consider oils like extra virgin olive oil or beef tallow for richer profiles.

• Health-conscious branding? Highlight oils with favorable fatty acid profiles.

Partner With Pastorelli for Your Oil Needs

At Pastorelli Food Products, we supply foodservice cooking oils that meet your performance, flavor, and customer preference requirements-  from traditional seed oils to alternative options like olive oil and beef tallow. Our team helps you choose the right oil for your kitchen while managing costs and maintaining quality.

Contact us today to discuss your restaurant’s oil program, oil pricing, and explore the best solutions for your menu.