Perhaps I can help.
The change in the seed varieties, certainly with canola, has been extraordinary. The major national food service accounts in Canada are now generally using identity-preserved canola. It is a high-oleic, low-linolenic canola that has the same properties in terms of stability as a hydrogenated product, with the same low saturated fat as a regular canola. That has been legislated and allowed through by the Canadian government. This is really allowing a marked improvement in the Canadian diet.