Avocado Oil: Looking Beyond the Headlines
Avocado oil has become a familiar ingredient in everything from cooking oils to chips, mayonnaise, and salad dressings. So when new research from UC Davis raised questions about the authenticity of avocado oil in some packaged foods, it understandably caught our attention.
At Amaranth, ingredient integrity and transparency matter to us. We reviewed the study, considered the Canadian regulatory context, and reached out to the brands and suppliers we work with to better understand their sourcing, testing, and response to the findings.
Here’s what we learned.
What Did the Study Find?
In 2026, researchers at the University of California, Davis, tested 54 processed foods labelled as containing avocado oil, including chips, mayonnaise, and salad dressings.
The researchers examined naturally occurring fatty acids and sterols—components that can act as chemical fingerprints for different oils.
They found that many of the products tested had oil profiles outside the expected ranges for authentic avocado oil. This included:
93% of the avocado oil chips tested
71% of the mayonnaise products tested
100% of the salad dressings tested
The researchers suggested that these results could indicate that some avocado oil had been diluted or replaced with less expensive oils.
The findings raised understandable questions for consumers who intentionally choose products made with avocado oil.
What About Products Sold in Canada?
In Canada, food labels and ingredient lists must accurately represent a product’s contents.
The Canadian Food Inspection Agency also monitors food authenticity and has identified higher-value oils, including avocado oil, as products that may be tested for possible substitution or dilution.
That regulatory oversight is important. At the same time, the study highlights the complexity of authenticity testing, particularly in an industry where testing standards are still evolving.
We Reached Out to the Brands We Carry
An important part of looking into this issue was hearing directly from the brands and suppliers we work with.
We asked how they source their avocado oil, verify its authenticity, and respond to the UC Davis findings.
Here’s what they shared with us.
Jackson’s
Jackson’s says it works with the independent laboratory Eurofins to verify the avocado oil used in its products.
According to the company, oil samples are compared with Eurofins’ avocado oil authenticity database at multiple stages before being approved for use.
Jackson’s also says it sources directly from oil producers and manufactures its snacks in-house, giving it greater oversight of its supply chain.
Primal Kitchen
Primal Kitchen says every batch of avocado oil it purchases must be accompanied by a Certificate of Analysis.
The company also requires ongoing supplier testing and says it rejects oil that does not meet its specifications.
Primal Kitchen maintains that the avocado oil used in its products is pure avocado oil and is not blended with other seed oils.
Chosen Foods
Chosen Foods says the avocado oil used in its mayonnaise and dressings comes from the same sourcing partners and follows the same testing standards as its bottled avocado oil.
The company also raised questions about whether some commercial processing steps used in finished foods could affect the markers measured in authenticity testing.
Chosen Foods says it continues to stand behind the purity and quality of its avocado oil.
Siete
Siete says its product specifications require 100% avocado oil and that its suppliers are expected to meet those standards.
The company says its commitment to ingredient quality remains unchanged.
Why Can Testing Be Complicated?
Avocado oil is a natural agricultural product, so its composition can vary depending on where the avocados were grown, the avocado variety, fruit maturity, and processing method.
UC Davis researchers accounted for some natural variation and also examined the effects of processes such as frying and emulsification.
Some manufacturers, however, believe that additional commercial processing steps may not yet be fully reflected in existing reference ranges.
Avocado oil also lacks the long history of testing and standardized reference data available for oils such as olive oil. As more avocado oils from different regions and production methods are studied, authenticity standards are likely to continue evolving.
What Does This Mean for Amaranth Shoppers?
The UC Davis study raises important questions about avocado oil authenticity and highlights the need for strong testing, traceable sourcing, and transparency across the food industry.
For us, the key takeaway is not to dismiss the research or jump to conclusions.
It’s to ask questions.
When concerns like these arise, we want to understand the research, review the available evidence, and speak directly with the brands and suppliers behind the products we carry.
That’s what we’ve done here. We’ll continue following the research, asking for transparency, and sharing what we learn with our customers.
Resources
UC Davis – The Avocado Oil in the Chip You’re Eating May Not Be Made of Pure Avocado Oil
Forbes – The Avocado Oil Boom Has a Fraud Problem, New Study Suggests
Canadian Food Inspection Agency – General Principles for Labelling and Advertising
Canadian Food Inspection Agency – Food Fraud Testing and Assessment
Additional information was also provided directly by Chosen Foods, Primal Kitchen and Siete through our suppliers.