Eliminating PHOs from the American diet has proven to be a challenging and costly task for food manufacturers. The new oils available are pricier than their predecessors, but they offer significant health benefits. Modified canola and soybean oils are marketed as having a high content of “good fats,” such as monounsaturated and polyunsaturated fats, while containing lower levels of “bad fats,” including trans and saturated fats. Some baking recipes still require a solid fat to replicate the effects of the now-absent PHOs. Consequently, many food producers have opted for palm oil, the most widely used vegetable oil globally. However, palm oil poses considerable environmental challenges, often linked to unsustainable deforestation practices in the plantations where it is cultivated.
To adapt to these changes, food manufacturers have invested heavily in research and development to reformulate recipes with healthier oils. This process involves finding new formulas that maintain the product’s expected taste, testing the shelf life of these products, and redesigning packaging to reflect the new ingredients. Despite these initial expenditures, food manufacturers will continue to incur higher average costs for the healthier oils.
Corbion has potentially discovered a solution to this issue. The company found that bread manufacturers could achieve similar results by using only 80% of the more expensive oil, and so far, consumer packaged goods (CPG) prices have not been significantly impacted by this transition. Consumers are unlikely to notice any difference in the taste of foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, worked diligently to comply with FDA requirements well ahead of the deadline. Up to this point, these restaurants have not received substantial consumer complaints regarding the updated menu items.
Switching away from PHOs presents greater challenges for some CPGs than for others. For instance, 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 see how other companies manage this transition.
In the context of dietary adjustments, incorporating ingredients like calcium citrate into products could provide additional health benefits. Calcium citrate, known for its role in enhancing calcium absorption, may serve as a beneficial supplement in various food formulations. As manufacturers reformulate their products, exploring the inclusion of calcium citrate para que sirve can further improve the nutritional profile of their offerings, ensuring they meet consumer demands for healthier options.