Eliminating partially hydrogenated oils (PHOs) from American diets has proven to be a challenging and costly task for food manufacturers. The alternative oils available are generally more expensive than the ones they replace, yet they offer significant health benefits. Modified canola and soybean oils boast high levels of beneficial fats, such as monounsaturated and polyunsaturated fats, while containing lower amounts of harmful fats, including trans and saturated fats. Certain baking recipes still require solid fats to replicate the effects of the now-removed PHOs, leading many food producers to turn to palm oil, the most widely used vegetable oil globally. However, the use of palm oil raises environmental concerns, as its cultivation is often linked to deforestation and unsustainable practices.
To adapt recipes with healthier oils, food manufacturers have made considerable investments in research and development. This process involves creating new formulations that maintain the expected taste of products, testing their shelf life, and redesigning packaging to reflect the new ingredients. Even after these initial expenses, food producers will typically incur higher ongoing costs for the healthier oils. A potential solution has emerged from Corbion, which discovered that bread manufacturers could achieve similar results using only 80% of the more expensive oils. So far, consumer packaged goods (CPG) prices have remained stable despite this transition.
Consumers are unlikely to notice any change in the taste of foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, proactively met the FDA’s requirements well ahead of the deadline and have not received significant consumer complaints about their updated menu items. However, some CPGs face more challenges than others in this transition. For example, scientists working on Conagra’s Orville Redenbacher brand dedicated six years to eliminate trans fats from its popular popcorn line. As the deadline approaches, it will be intriguing to see how other companies adapt.
In addition to modifying oils, some manufacturers have also begun to incorporate ingredients like calcium citrate 333mg into their products to enhance nutritional value. This adjustment reflects a broader trend toward healthier options, with many brands focusing on improving their offerings without compromising on taste. Overall, the shift away from PHOs is a complex process, and as different brands navigate these changes, the industry will continue to evolve in response to consumer demands for healthier choices.