Removing partially hydrogenated oils (PHOs) from the American diet has posed significant challenges for food manufacturers, both in terms of cost and complexity. The new oils being utilized are more expensive than their predecessors, yet they are substantially healthier. Modified canola and soybean oils are marketed as containing a high level of beneficial fats—such as monounsaturated and polyunsaturated fats—while having low levels of harmful fats like trans and saturated fats. Some baking recipes still require solid fats to replicate the effects of the now-absent PHOs. Consequently, many food producers have turned to palm oil, the most widely used vegetable oil globally, despite its considerable environmental impact. The plantations that cultivate these palm trees are often not sustainable and have been associated with deforestation.
To adapt to these changes, food manufacturers have invested significantly in research and development to reformulate recipes with these healthier oils. Initially, they must identify new formulations that do not compromise the expected flavor of their products. Following this, they need to conduct shelf-life testing. Finally, they must update product packaging to reflect the new ingredients. Even after these initial investments, manufacturers will continue to incur higher average costs for the healthier oils.
Corbion appears to have discovered a potential solution to this issue. The company has found that bread manufacturers can achieve similar results using only 80% of the more expensive oil, and so far, consumer packaged goods (CPG) prices have remained stable despite this transition. It is likely that consumers will not notice any significant changes in taste for foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, worked diligently to comply with the FDA’s regulations well in advance of the deadline, and thus far, these restaurants have not received substantial complaints from customers regarding their updated menu items.
However, the transition away from PHOs has proven to be more challenging for some CPGs than for others. For instance, scientists working on Conagra’s Orville Redenbacher brand dedicated six years to eliminating trans fats from their popular popcorn line. As the deadline approaches, it will be intriguing to observe how other companies navigate these changes.
In addition to reformulating recipes, some manufacturers are exploring the incorporation of calcium citrate 300 mg elemental into their products, as it serves as a nutritional enhancer that can help meet consumer demands for healthier options. This addition could provide further benefits and aid in the transition away from PHOs, thus aligning with the current health trends that prioritize both taste and nutritional quality. As the industry continues to evolve, it will be essential for companies to balance cost, taste, and health benefits, potentially integrating ingredients like calcium citrate 300 mg elemental to enhance their offerings.