Well, Canola itself is a made-up name . . .
. . from "Canada" and "Oil" to designate a non-toxic variety of rapeseed oil (regular rapseed oil is a useful lubricating oil but will destroy your health if you cook with it).
The oil profile looks a bit better (7%S 72%M 21%P vs. 7%S 61%M 32%P) than for regular canola oil and its anti-oxidant content is apparently effective given their oxidation claim (21%P is still pretty high and needs good antioxident control). It could be a pretty good frying oil though regular Canola has a smoke point of 400°F, a bit low, so maybe they've been able to move that up a bit? Probably not because they don't mention it.
The Omega 3 content is controversial as it is a different form than in fish oil and may not be easily used by the body, so I'd soft pedal that point. Also, evidence against the saturated fats in Olive Oil, and especially Coconut oil (93% saturated) is extremely weak or invalid or non-existant, so I'd discard that point too.
On the other hand, Sunflower oil, normally one of the worst frying oils, has been developed to a "high oleic" version that easily exceeds the characteristics of Natreon at 9%S 82%M 9%P and has a 450°F smoke point.
The problem for baked goods will be, of course, the low saturated fat content. For many baked goods your choices are generally coconut oil, animal fats, or trans fats. Leaf lard (from around the kidneys of pigs) is the best.
A new product also works well, Crisco Zero Trans vegetable shorening, made from a blend of fully hydrogenated cottonseed oil, hard as a hocky puck, and regular vegetable oil to soften it. Guess what "fully hydrogenated" oil is. It's the very same saturated fat the whole vegetable oil sham was supposed get you away from.
Olive Oil, by the way, is 15%S 75%M 10%P and Olive Pomace oil can go a touch higher than 450°F.
