The commercial cooking oil market in the U.S. is changing fast—and knowing the trends behind every drop of oil you use can lead to smarter decisions in the kitchen.

Top Producers

Cargill, ADM, Bunge, ConAgra, and Wilmar dominate the U.S. market with large-scale supply of edible oils for commercial use.

Popular Cooking Oils

- A wide variety of oils are used across commercial kitchens in the U.S.

- Each type offers unique benefits in terms of taste, cost, and application.

Canola Oil

• Smoke Point: 400–450°F

• Great for frying, baking, and general cooking

• Neutral flavor makes it extremely versatile

Soybean Oil

• Smoke Point: 450°F

• Ideal for deep frying, sauces, and mass production

• Cost-effective and widely used in the food industry

Olive Oil

• Smoke Point: 320–470°F (depending on type)

• Best for salads, light frying, and Mediterranean cuisine

• Adds rich flavor and health benefits

Peanut Oil

• Smoke Point: 448–475°F

• Excellent for deep frying and stir-fry dishes

• Nutty flavor, popular in Asian cooking

Sunflower Oil

• Smoke Point: 440–450°F

• Commonly used for frying, baking, and dressings

• Neutral taste and budget-friendly

Looking Ahead

- U.S. production of edible oils is projected to reach 15.8 million metric tons by 2028.

- In 2022, cooking oil imports hit $12 billion, with an average annual growth of 12.2%.

What It Means for You

Understanding oil types, prices, and characteristics can save your business thousands each year, enhance food quality, and contribute to a healthier kitchen environment.

Need help choosing the right oil for your operation? Talk to the experts at Oil Bros Co.

www.oilbrosco.com

The U.S. Cooking Oil Market: What’s New, Who’s Leading & Why It Matters