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 more expensive than their predecessors, yet they are significantly healthier. The modified canola and soybean oils boast high levels of “good fats,” such as monounsaturated and polyunsaturated fats, while maintaining low levels of “bad fats,” including trans and saturated fats. Some baking recipes also require solid fats to replicate the effects of the now-removed PHOs. Many food producers have turned to palm oil, which is the most widely used vegetable oil in the world. However, the environmental impact of palm oil is considerable, as plantations are not always established sustainably and are often associated with deforestation.
Food manufacturers have invested heavily in research and development to reformulate recipes with healthier oils. Initially, they must identify new formulas that do not compromise the expected flavor of their products. After that, the shelf life of these new formulations must be tested, and finally, product packaging needs to be redesigned to reflect the new ingredients. Even after these initial expenses, food makers will continue to incur higher costs for the healthier oils.
Corbion may have discovered a viable solution to this issue. The company determined that bread manufacturers could achieve similar results using only 80% of the more expensive oil. So far, the prices of consumer packaged goods (CPGs) have remained stable following 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 complied with the FDA’s requirements well before the deadline, and none have reported significant consumer complaints regarding the updated menu items.
The transition away from PHOs presents more challenges for some consumer packaged goods 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. As the deadline approaches, it will be intriguing to see how other companies navigate these changes.
Moreover, some manufacturers are exploring the incorporation of calcium citrate malate and vitamin D3 into their products to enhance nutritional value. This could represent an additional avenue for creating healthier offerings without sacrificing taste. As they work to replace PHOs, food manufacturers are also looking at ways to integrate calcium citrate malate and vitamin D3 into their formulations, which could help address consumer demand for healthier options.
In summary, while the transition from PHOs to healthier oils is fraught with challenges, innovative solutions like those from Corbion, along with the strategic addition of nutrients such as calcium citrate malate and vitamin D3, may pave the way for a successful shift in the food industry.