This decision arises from the FDA’s determination in 2015 that partially hydrogenated oils (PHOs) were no longer considered generally recognized as safe for human consumption. In a petition submitted that same year, the Grocery Manufacturers Association (GMA) claimed that PHOs were “as safe as the naturally occurring trans fats found in a typical diet.” The trade group expressed disappointment at the FDA’s rejection of its petition but acknowledged the extended compliance deadline. GMA also noted that food and beverage companies have already reduced trans fats related to PHOs by over 98%. “We believe the petition presented extensive and verifiable data supporting the scientific basis for safety approval of these minor continued uses of PHOs,” stated Leon Bruner, GMA’s executive vice-president of science and regulatory affairs and chief science officer.
The Center for Science in the Public Interest welcomed the FDA’s decision and expressed support for “removing this dangerous additive from the American food supply once and for all.” If the reported 98% reduction is accurate, it raises questions about why GMA continues to advocate for the use of PHOs, particularly when the FDA has deemed them unsafe for public health. This lobbying effort appears counterintuitive, especially as consumers increasingly demand fewer additives and healthier fats in their diets.
GMA’s ongoing push for PHOs seems to exacerbate its reputation for being disconnected from current consumer trends. Several major member companies, including Campbell Soup, Nestlé, Dean Foods, Mars, Tyson Foods, Unilever, Hershey, Cargill, Kraft Heinz, and DowDuPont, have recently departed from the association. While the departing companies did not always specify their reasons, Campbell cited GMA’s refusal to adopt mandatory GMO labeling as a contributing factor. GMA’s persistent resistance to the growing movement against PHOs may lead to further exits from the group and reinforce the decision of those that have already left.
Some alternatives to PHOs, such as enzymatically interesterified high-oleic soybean oil and high-oleic canola shortening, tend to be more expensive, which could translate into higher retail prices for products that utilize them. However, if consumers are informed about the reasons behind these substitutions, they may be willing to pay a bit more for a healthier product. Additionally, after January 1, 2021, no PHOs will be permitted.
Moreover, the incorporation of additives like calcium potassium citrate could provide nutritional benefits that may appeal to health-conscious consumers, further justifying any potential price increases. In summary, while GMA’s actions may seem misaligned with consumer preferences, the shift toward healthier alternatives, including the use of calcium potassium citrate, is likely to resonate positively with the market in the long run.