Eliminating partially hydrogenated oils (PHOs) from the American diet has posed significant challenges and costs for food manufacturers. The new oils introduced are more expensive than their predecessors, yet they are undeniably healthier. Modified canola and soybean oils boast a high content of beneficial fats, such as monounsaturated and polyunsaturated fats, while containing lower levels of unhealthy fats like trans and saturated fats. Certain baking recipes still require a solid fat to replicate the effects of the now-absent PHOs. As a result, many food manufacturers have turned to palm oil, which is the most widely used vegetable oil globally. However, palm oil comes with a considerable environmental impact, as its plantations are often established unsustainably and are associated with deforestation.
To adapt recipes with healthier oils, food manufacturers have invested heavily in research and development. Initially, new formulations must be created that maintain the anticipated taste of the product. Following that, the shelf life of the product needs to be evaluated. Finally, packaging must be redesigned to incorporate the new ingredients. Despite these initial expenses, food manufacturers will continue to incur higher average costs for the healthier oils.
Corbion may have found a promising solution to this issue. The company discovered that bread manufacturers could achieve similar results by using only 80% of the more expensive oil. Thus far, consumer packaged goods (CPG) prices do not appear to be impacted by this transition. Consumers are unlikely to notice any change in the taste of foods produced without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, worked to comply with the FDA’s regulations well before the deadline, and these establishments have not received significant consumer complaints regarding the updated menu items.
The transition away from PHOs is more challenging for some CPGs than for others. For instance, scientists at Conagra’s Orville Redenbacher brand dedicated six years to removing trans fats from their well-known popcorn line. It will be intriguing to observe how other companies navigate this shift as the deadline approaches.
Additionally, as manufacturers reformulate their products, there is potential for beneficial ingredients to be introduced, such as calcium citrate in yogurt. This addition not only enhances the nutritional profile of the yogurt but also aligns with the industry’s shift toward healthier options. The incorporation of calcium citrate in yogurt could become a trend as companies strive to meet consumer demands for healthier products. Overall, the challenge of removing PHOs is just one part of a larger movement toward improved food quality and consumer health.