Revolutionary Canola Oil Extraction Method Could Change Food Industry Forever!

On March 14, 2025, groundbreaking research led by Dr. Nazanin Vafaei, a postdoctoral researcher at the Richardson Centre for Food Technology and Research, promises to revolutionize the canola oil industry. This innovative approach not only minimizes waste but also enhances the efficiency of oil extraction while preserving the quality of protein-rich canola meal, a vital byproduct.

Dr. Vafaei's remarkable contribution to sustainable food processing has earned her the esteemed Mitacs Outstanding Innovation Award—a testament to her tireless dedication to creating eco-friendly solutions in food production.

Driven by a Passion for Sustainability

Dr. Vafaei's journey into food technology is profoundly personal. After moving from Iran to Malaysia, she witnessed the environmental devastation caused by palm oil production, prompting her to search for sustainable alternatives. Initially focused on supercritical fluids—a cleaner, solvent-free extraction method—she faced significant obstacles, including the broken equipment required to conduct her research. Undeterred, she sought out better resources and found a welcoming environment at Winnipeg's Richardson Centre.

Reflecting on her experience, Vafaei states, “When I first came as a visiting researcher, I found mentors and the support I needed to pursue my dreams, allowing me to work with experts like Dr. Curtis Rempel and Dr. Martin Scanlon.”

Innovative Oil Extraction Method: The Future of Food

Originating from the University of Manitoba, this new oil extraction technique stands out because it operates at significantly lower temperatures compared to traditional solvent-based methods. As a result, it enhances the quality of canola meal, making it a more desirable ingredient for functional foods.

The novel process involves initially extracting some oil through mechanical pressing, followed by the use of high-pressure CO₂ to obtain the remaining oil, thereby creating an oil-free canola meal that retains its protein integrity. According to Vafaei, canola meal boasts an impressive 40% protein content, positioning it as a valuable component in plant-based foods such as burgers, pasta, and protein supplements.

Vafaei elaborates on the advantages of her method: “Using only CO₂ — a process typically used to decaffeinate coffee — means we can extract high-quality oil while ensuring the canola meal is rich in protein without any oil or solvent residues. This is a game-changer for the food industry!”

Beyond the extraction process, this innovative technique delivers exceptional functional properties. Tests indicate that the canola meal produced has high water-holding capacity, foaming stability, and emulsification abilities—which are critical for developing dairy and meat alternatives.

Towards a Sustainable Future

What makes Dr. Vafaei's method even more exciting is its sustainability: it operates with minimal waste, utilizing CO₂ gas that can be reused within the process. This lower-temperature extraction safeguards the natural structure of proteins, making the meal suitable for various food applications.

Looking ahead, Dr. Vafaei aims to scale up production and is seeking collaboration opportunities with universities like Alberta, Guelph, and Saskatchewan to assess the commercial viability of her innovative method. If successful, this could lead to widespread industry adoption.

Dr. Mario Pinto, Vice-President of Research and International Relations, commended Vafaei's achievement, stating, “Her work exemplifies that environmentally sustainable practices can coincide with economic growth. This has vast potential to transform agricultural practices, not just in Manitoba but globally.”

A Vision for a Greener World

Dr. Vafaei is fueled by the potential global impacts of her research on sustainable food production. She explains the delightful sensory qualities of her canola oil, emphasizing its roasted nut aroma and vibrant golden color achieved through careful extraction processes that retain natural antioxidants.

By prioritizing the preservation of protein integrity and nutritional quality, this innovative method keeps canola meal high-value for plant-based food applications around the world. Vafaei asserts, “Our process maintains the full amino acid profile of canola protein while enhancing antioxidant levels due to our gentle extraction conditions.”

As the demand for plant-based proteins and sustainable food solutions skyrockets, Dr. Vafaei's pioneering work holds the power to redefine food production practices, contributing to a more sustainable future while reducing the environmental footprint of the food industry.

Dr. Vafaei’s journey is just beginning, and with her vision, we may witness a significant change in how food is produced—making food systems more environmentally conscious both in Canada and across the globe!