Canola (rapeseed), corn, cottonseed, grapeseed, rice bran, safflower, soybean, and sunflower seed oils are highly processed ingredients made using industrial refining techniques. None of these existed in human diets before the 20th century. But today, the average American consumes 20–30% of their daily calories from highly refined seed oils. 

The Seed Oil Free Alliance categorizes seed oils as “high-concern” when they are high in omega-6 or other polyunsaturated fats, degrade rapidly when heated, and low in nutritional value. These seed oils are commonly found in ready-to-eat foods, cooking oils, and restaurant offerings.

These oil and fat ingredients are prohibited in foods bearing the Seed Oil Free Certified Seal:

• Canola (rapeseed) oil
• Corn oil
• Cottonseed oil
• Flaxseed oil
• Grapeseed oil
• Peanut oil
• Rice bran oil
• Safflower oil
• Soybean oil
• Sunflower oil
• Artificially hydrogenated oils 
• Interesterified oils and fats
• Oils and fats with artificial preservatives or other added synthetic ingredients

Unfortunately, you’ll find them everywhere if you start reading labels or asking at restaurants. The Seed Oil Free Certified seal assists consumers in choosing seed oil-free foods by eliminating the guesswork.

There are other reasons to avoid seed oils, but this scare tactic isn’t one of them. Edible oils and fats all have properties that can make them useful as machine lubricants or biodiesel, and these properties aren’t unique to seed oils.

Premade foods, snacks, dressings, sauces, and condiments frequently contain seed oils. Restaurants saute and fry foods in seed oils. And the inexpensive “vegetable oil” used by home cooks is usually 100% soybean oil, or occasionally a blend of seed oils.

Regardless of the exact figures, today’s seed oil intake is unprecedented in human history.  Modern seed oils weren’t available until the early 20th century because the technology to extract them profitably didn’t exist. And since their introduction, seed oil consumption has consistently risen each decade to today’s all-time high.

The lower-end estimation of 20% of daily calories for average US seed oil intake comes from USDA Economic Research Service data and is likely an underestimation. Due to data availability issues, the USDA estimates for intakes of added oils have not been updated since 2010, but it’s likely seed oil intakes have continued to grow.

Health surveys like NHANES are also likely to underestimate the intake of seed oils because they rely on unreliable self-reporting and do not adequately factor in the usage of seed oils in ultra-processed foods and restaurant foods. 

The upper-end estimation of 30% of average American daily caloric intake from seed oils comes from the US vegetable oil per capita consumption data provided by the OECD and UN FAO with an additional food loss modifier applied to account for food waste and discarded cooking oil. 

People also tend to choose foods that are convenient. Research suggests Americans today consume about 57% of calories from ultra-processed foods and 21% of calories from restaurant foods (some of which would also fall into the ultra-processed category). These foods frequently contain seed oils for reasons of cost.

Most seed oils are very high in omega-6 fats and, as a result, people today have an imbalanced intake of omega-6 to omega-3 fats, which is associated with health problems. They’re also highly processed—think “empty calories”—and displace other, more nutritious foods.

And because common seed oils are high in unstable polyunsaturated fats, they’re not suitable for high-heat cooking or reheating. Seed oils high in polyunsaturated degrade and form harmful molecules that are transferred into foods when they’re used in sauteing, frying, or other types of heating.

Proponents of seed oils often downplay the unprecedented increase in their consumption and may overlook or dismiss credible research highlighting potential health risks. If you’re uncomfortable with the potential risks around seed oils, there’s no downside to reducing or eliminating and replacing them with oils and fats that are tastier, lower in omega-6 fats, and more heat-stable.

Avoiding seed oils won’t cause any nutrient deficiencies because seed oils aren’t required for a healthy or balanced diet. However, a few seed oils have potential nutritional benefits when consumed in moderation, and others are relatively benign compared to more common seed oils.

In contrast to common seed oils like soybean, sunflower, canola, and corn oil, the Seed Oil Free Standards describe several “low-concern” seed oils, which are less refined, more heat stable, lower in inflammatory omega-6 fats, or high in nutrients and antioxidants. 

For example, traditional cold-pressed sesame oil is high in plant-based antioxidants. It’s also high in omega-6 fats, like most seed oils. If you want to minimize your omega-6 intake, use sesame oil sparingly.

Consumers who avoid seed oils can always trust the Seed Oil Free Certified Seal. Ready-to-eat foods and cooking oils that contain “high-concern” seed oils or any of the “low-concern” seed oils are ineligible for certification. Seed Oil Free Certified foods are laboratory-tested to ensure they are 100% free of all seed oils, period.

High-oleic seed oils were developed to address some of the concerns around common seed oils, such as their high omega-6 fat content and instability when heated. Because high-oleic seed oils are high in stable monounsaturated fats, they’re better alternatives to traditional seed oils associated with health concerns.

For example, high-oleic sunflower oil was developed through selective breeding as an alternative to conventional sunflower oil and other common seed oils. It’s lower in omega-6 fats and more heat-stable for cooking.  It’s also important to note that most of the seed oils people consume today fall into the “high concern” seed oil category, while “low-concern” oils like high-oleic sunflower are far less common ingredients.

The definition of “major food allergen” in the Food Allergen Labeling and Consumer Protection Act (“FALCPA”) does not include highly refined oils from any of the designated food allergens or any ingredient derived from such oils. That’s because common seed oils must be bleached, filtered, and deodorized to make them consumable.

The refining process destroys most or all allergenic proteins—along with much of the refined seed oil’s nutritional value. This means most, but not all, individuals with a specific allergy (e.g. soy, corn) can consume that type of highly refined oil with medical supervision. It’s NOT the case for less refined oils. For example, virgin or unrefined sesame oil would be unsafe for someone with a sesame seed allergy. 

If you’ve got an allergy to seeds or nuts, be sure to speak to your physician to receive appropriate guidance about ingredients to avoid.

Oil adulteration fraud is one of the most common types of food fraud. When suppliers add a cheaper seed oil to more expensive oils but sell the product as 100% pure, they are cheating their customers.

According to the FDA, this type of food fraud is economically motivated and often evades detection. It’s a significant concern for consumers seeking the health benefits and culinary qualities of premium cooking oils.

The crime of fraudulently mixing inexpensive seed oils into olive oil or avocado oil is well-documented and can affect bottled cooking oils sold at retail and wholesale.

Researchers at UC Davis found that nearly 70% of US avocado oil they tested was impure and mixed with inexpensive seed oils. The Washington Post later revealed that many of the samples found to be adulterated were from major retailers.

The current prevalence of olive oil adulteration in the US is unknown because the most recent peer-reviewed studies were conducted in 2015 and 2016, but authorities believe olive oil fraud could be on the rise globally due to recent shortages and price spikes.

In the United States, cooking oils aren’t routinely tested for purity or authenticity, so it’s difficult for consumers and companies to know whether they’re buying pure premium oils.

The Seed Oil Free Alliance is the first organization to require purity tests for oil and refined fat ingredients used in certified ready-to-eat food products and restaurants. Consumers can also look for the voluntary North American Olive Oil Association Seal or Extra Virgin Alliance Seal on bottled olive oil as guarantees of purity and quality.

The Seed Oil Free Certified seal doesn’t guarantee that a food is healthy. The certification doesn’t assess calories, protein, carbohydrates, fiber, vitamins, minerals, or degree of processing. It serves to assure consumers that foods are free from all seed oils, backed by independent lab testing. 

By focusing on a single issue, our certification seeks to have maximum impact across different food categories and types of consumers.

The definition of what makes a food or dietary pattern healthy is not universally agreed upon. Health-conscious consumers today are fortunate to have many well-researched options to consider, including low-fat, low-carb, Mediterranean, plant-based, and more. And it’s possible to minimize your seed oil intake or to be fully seed oil-free with any of these styles of eating.

If you’re not the type to follow a strict diet, the Seed Oil Free Certified seal can still help you choose higher-quality, tastier foods made with healthier oils and fats as you shop or dine out.

Companies with eligible CPG products or food service offerings are provided with a mutual NDA and link to our web-based application. Then we’ll confirm pricing and test your ingredients. If your oils and fats are pure, you’re now certified—and if they’re not, we’ll help you address any purity issues or refund your licensing fee*.

The process is efficient, confidential, and takes most companies less than a month to get certified. For more details, watch the short process video.

Or you can get started by using the eligibility check tool or reading the Seed Oil Free Standards to learn if your products or offerings are eligible.

*Licensing fee refunds are available for up to 2 weeks following test results indicating seed oil adulteration. If you opt for a refund, we will always keep the test results associated with your company confidential. Testing fees are nonrefundable.

The “Seed Oil Free Certified” seal is a statement of fact, and independent lab testing is the only way to ensure that certified products and offerings are truly seed oil-free. All oils and refined fat ingredients are subjected to purity testing in an ISO 17025-accredited lab during certification. 

 Additionally, all certified food products are subject to finished goods testing during the certification term to ensure they remain free from seed oils.

Seed oils are edible, liquid oils refined or extracted from seeds or nuts. While ingredients such as corn (e.g. popcorn), soybean or edamame, nuts, nut butters, seeds, and seed butters do contain naturally occurring fats, these ingredients aren’t seed oils and aren’t prohibited from certification.

Most consumers who avoid seed oils still eat seeds and nuts in limited quantities. Here are the most important differences between foods containing naturally occurring fats from seeds or nuts and seed oils:

• Nuts and seeds contain unextracted natural fats that are more stable compared to seed oils
• Whole or minimally processed nuts and seeds contain fats within a “food matrix” that also contains proteins, fiber and other trace carbohydrates, micronutrients, and antioxidants
• Nuts and seeds are very filling, and whole or minimally processed nuts are also digested more slowly than seed oils

The Seed Oil Free Alliance also requires independent lab testing for all oils and refined fats, with regular auditing and post-certification surveillance. These measures are necessary to ensure that products are, in fact, seed oil-free. If your company is considering a “seed oil-free” marketing claim, there could be issues if you’re not conducting proper testing and analysis to verify your packaging claims.

With Seed Oil Free Certification, you’re proving to consumers that you’re seed oil-free. Numerous studies and surveys show that consumers trust third-party certifications and are not only more likely to buy certified products that meet their needs, but in many cases, are also willing to pay more for certified products.

The Seed Oil Free Certified seal focuses on one primary issue, which is the absence of seed oils in certified foods. The certification supports consumer choice and ingredient transparency. Consumers have received messaging about saturated fats for decades, and the certification covers an important area that the average consumer may be less familiar with. 

It is also important to note that decreasing one’s intake of seed oils and omega-6 fats does not require increasing the intake of saturated fats.

No. We do not share the names of companies with products or ingredients found to be adulterated with seed oils. This information is confidential and protected by a strict nondisclosure agreement.

To identify Seed Oil Free Certified products and food service offerings, look for our trademarked seal. We disclose only certified products and restaurants, as their oil and fat ingredients have been verified as pure and are subject to ongoing audits and surveillance under the certification program.

You can contact us to recommend companies you’d like to see get certified, or reach out directly to your favorite food companies and recommend they consider certification. We can also help companies reformulate foods that aren’t yet seed oil-free!

If you’re a consumer shopping for olive oil, you can also look for bottles bearing the voluntary North American Olive Oil Association Seal or Extra Virgin Alliance Seal as marks of authenticity and quality.

Yes, manufacturers and distributors of wholesale oils and fats can apply to certify eligible products. The Seed Oil Free Alliance connects trusted wholesale suppliers with other certified brand partners in retail and food service, driving significant business opportunities.

Additionally, private label resellers of certified wholesale ingredients can co-license the Seed Oil Free Certified seal at no extra cost.

Seed Oil Free certification is now available for cosmetic, topical, and body care products, reflecting growing consumer demand for seed oil-free personal care products.

Use the check eligibility tool to learn if your company’s personal care products qualify.