Category Insight
“Seed oils are bad” has become one of the biggest talking points in wellness social media. The concern is understandable. Many shoppers are reacting against ultra-processed foods, industrial food systems, heavy refining, solvent extraction and the repeated heating of oils in some foodservice environments.
But when retailers look beyond simplified online claims, the science — and the practical realities of food manufacturing — become more nuanced.
Estimated read time: 4–5 minutes
A more useful question
The issue is not simply whether an oil comes from a seed or a fruit. A more useful question is how the oil is grown, extracted, refined, stored and used.
Myth vs reality about seed oils
One of the most common myths is that all seed oils are inherently inflammatory or unhealthy. In reality, oils vary enormously depending on their fatty acid composition, processing method, heat stability and intended application.
Some seed oils are high in polyunsaturated fats, while others are specifically selected for higher monounsaturated fat content. Some are conventionally grown and heavily processed, while others may be organic, mechanically extracted or produced to meet a particular functional purpose.
Organic high oleic sunflower oil is a good example. It is specifically selected for a higher proportion of monounsaturated fat, making it more stable for higher-heat cooking than conventional sunflower oil. Its fatty acid profile is closer to oils such as olive or avocado oil than many consumers realise.
That is why broad statements like “all seed oils are bad” can be misleading. The more relevant question is whether the oil is appropriate for the food application and how well it has been sourced, processed and handled.
The best oil for salad dressings is not always the best oil for chip frying
Cold-pressed, virgin or extra virgin oils can be excellent for salad dressings, finishing applications and flavour-led recipes. They often retain more natural aroma, colour and flavour compounds, which can be desirable in the right context.
Commercial potato chip frying is different.
Snack manufacturers need oils that can withstand prolonged high heat, resist oxidation, maintain a neutral flavour, support shelf stability and deliver consistent cooking performance over production runs.
This is one reason high oleic sunflower oil is widely used in premium snack manufacturing. A less refined oil is not automatically the best choice for every food application.
Best use guide
| Best Use | Often Suitable Oils | Why It Matters |
|---|---|---|
| Salad dressings & finishing | Extra virgin olive oil, virgin avocado oil | Flavour, aroma and natural compounds are part of the appeal. |
| High-heat frying | High oleic sunflower oil, refined avocado oil | Heat stability, oxidation resistance and consistency are critical. |
| Neutral flavour snacks | High oleic sunflower oil | A neutral profile allows the core product flavour to come through. |
| Premium flavour-led recipes | Extra virgin oils | The oil itself contributes to the flavour experience. |
Why compare organic high oleic sunflower oil with 100% RBD avocado oil?
In the context of potato chips, the relevant question is not “which oil is best overall?” but “which oil is most suitable for prolonged high-heat frying while maintaining neutral flavour, oxidation stability and shelf life?”
That is why this comparison focuses on organic high oleic sunflower oil and 100% refined, bleached and deodorised avocado oil — two oil types commonly positioned in premium chip manufacturing — rather than comparing frying oils with cold-pressed oils better suited to dressings or finishing.
Organic high oleic sunflower oil vs 100% RBD avocado oil
Avocado oil often carries a strong health halo, but not all avocado oils are minimally processed. A 100% refined, bleached and deodorised avocado oil is still a refined oil. It may be suitable for high-heat cooking, but its avocado source does not automatically make it superior.
Organic high oleic sunflower oil can offer a comparable monounsaturated fat profile, strong heat stability, neutral flavour performance and organic certification. It is also often unfairly grouped into generic “seed oil” discussions, despite being quite different from conventional sunflower oil.
The comparison is not “avocado oil good, sunflower oil bad”. It is about applying the same level of scrutiny to both oils: fat profile, extraction method, refinement level, heat stability, certification and suitability for the intended use.
Processing matters
Refining is not automatically negative. It can improve neutrality, smoke point, shelf life and cooking performance. However, heavier refining can also reduce natural colour, flavour and some naturally occurring compounds.
RBD oil processing may include steps such as degumming, neutralisation, bleaching filtration and deodorisation. In some oil industries, solvent extraction may also be used, with residues regulated under food standards.
What about hexane and solvent extraction? Hexane, a petroleum-derived solvent, is sometimes used in conventional oil extraction because it can efficiently draw oil from raw materials before later refining steps. This can apply to both seed oils and some fruit-derived oils, depending on the production method. In contrast, organic certification generally places strict restrictions on the use of synthetic solvents such as hexane, which is why “organic” can be a meaningful distinction in oil sourcing. For retailers, the practical takeaway is simple: ask how the oil is extracted and refined, rather than judging it only by whether it comes from a seed or a fruit.
Retailer takeaway
Oil conversations should not be reduced to one simple label. Processing method, source quality, storage, freshness, heat stability and intended use all contribute to the final product.
For retailers, this creates an opportunity to move beyond fear-based ingredient conversations and focus instead on quality, transparency, shelf appeal and genuine shopper relevance.
Choose quality. Choose balance. Choose products that are fit for purpose.
Making sense of ingredient conversations
At Fresh Food Enterprises, we help retailers make informed category decisions backed by science, practicality and consumer insight. For independent retailers, this means understanding consumer concerns while also applying them consistently and commercially.
References
-
American Heart Association News. There’s no reason to avoid seed oils and plenty of reasons to eat them.
https://www.heart.org/en/news/2024/08/20/theres-no-reason-to-avoid-seed-oils-and-plenty-of-reasons-to-eat-them -
Codex Alimentarius. Standard for Named Vegetable Oils — CXS 210-1999.
Codex Standard for Named Vegetable Oils -
Holgado, F. et al. Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils. Grasas y Aceites, 2024.
https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/2144 -
Australian Organic Limited. Australian Certified Organic Standard 2023.
https://austorganic.com/wp-content/uploads/2024/02/Australian-Certified-Organic-Standard-2023.pdf
This article is for general retailer education only and does not constitute medical, dietary or health advice. Consumers should seek advice from a qualified health professional for individual dietary needs.