Eliminating partially hydrogenated oils (PHOs) from the American diet has proven to be a challenging and costly task for food manufacturers. The new oils being adopted are pricier than their predecessors, yet they are significantly healthier. Modified canola and soybean oils, for instance, boast a high concentration of beneficial monounsaturated and polyunsaturated fats while containing lower levels of detrimental trans and saturated fats. Certain baking recipes also necessitate a solid fat to replicate the effects of the now-eliminated PHOs, prompting many food producers to turn to palm oil, the most widely used vegetable oil globally. However, palm oil is associated with a considerable environmental impact, as its plantations are often not sustainably managed and have been linked to deforestation.
Food manufacturers have invested heavily in research and development to reformulate recipes with healthier oils. This process involves finding new formulas that maintain the expected flavor of the products, testing the shelf life of these new formulations, and redesigning packaging to reflect the updated ingredients. Even after overcoming these initial expenses, producers will continue to incur higher costs for the healthier oils on average.
Corbion appears to have discovered a potential solution to this challenge. The company has found that bread manufacturers can achieve similar outcomes using only 80% of the more expensive oil. Notably, consumer packaged goods (CPG) prices have so far remained stable despite this transition. Consumers are unlikely to discern any difference in the taste of foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, proactively addressed the FDA’s requirements well ahead of the deadline, and these establishments have not received significant complaints regarding their updated menu items.
The transition away from PHOs poses greater challenges for some CPG brands than for others. For example, scientists working on Conagra’s Orville Redenbacher brand dedicated six years to removing trans fats from its popular popcorn line. It will be intriguing to observe how other companies navigate this shift as the deadline approaches, especially with the increasing emphasis on healthier ingredients, such as calcium citrate D3, which has gained prominence in the 21st century for its health benefits. As the industry adapts to these changes, the incorporation of such nutrients may also become a focal point for consumer preferences.