AbstractHigh oleic canola oils were developed through plant breeding in the 1980's as a trans fat solution. More than 25 years after its initial launch, high oleic canola oils include a series of products with fatty acid profiles tailored for both foodservice and food processing. High oleic canola oil has taken most of the market for trait enhanced oils while other specialty oils have either seen significant market share reduction or failure. High oleic canola oils with 23%–27% linoleic acid are ideal for fried foods, while those with less than 20% are most suitable in the manufacture of shelf stable foods. In addition to improved nutrition, the next generation of high oleic canola oils will significantly reduce packaging costs.