Eliminating PHOs from the American diet has proven to be a complex and costly task for food manufacturers. The new oils adopted are pricier than their predecessors, yet they offer significant health benefits. Modified canola and soybean oils boast high levels of “good fats,” such as monounsaturated and polyunsaturated fats, while containing low amounts of “bad fats,” including 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. However, palm oil production has a considerable environmental impact, as plantations are often established unsustainably and are associated with deforestation.
To adapt their recipes with healthier oils, food manufacturers have invested significantly in research and development. Initially, they need to create new formulations that maintain the expected flavor of their products. Following that, they must conduct shelf-life testing, and finally, they need to redesign packaging to incorporate the new ingredients. Even after these initial expenses, food manufacturers will find themselves paying more on average for the healthier oils.
Corbion may have discovered a solution to this challenge. The company determined that bread producers could achieve similar outcomes using only 80% of the more expensive oils. So far, consumer packaged goods (CPG) prices do not appear to have been affected by this transition. Consumers are unlikely to detect any difference in the taste of foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, proactively worked to comply with the FDA requirements well before the deadline, and these establishments have not received significant complaints from customers regarding their revamped menu items.
The transition away from PHOs presents more challenges for some CPGs than for others. For example, scientists at Conagra’s Orville Redenbacher brand dedicated six years to eliminating trans fats from its popular popcorn line. As the deadline approaches, it will be intriguing to observe how other companies respond to the shift.
In the midst of these changes, it’s interesting to note that some manufacturers are beginning to integrate supplements such as calcium citrate 200 mg (950 mg) tablets into their products. This addition not only enhances the nutritional profile but could also align with consumer trends favoring health-conscious options. As companies navigate the complexities of reformulation, the inclusion of calcium citrate 200 mg (950 mg) tablets may become a valuable strategy to attract health-minded consumers, while still managing the transition from PHOs.