Eliminating partially hydrogenated oils (PHOs) from the American diet has proven to be a challenging and costly task for food manufacturers. The new oils, while more expensive than their predecessors, are significantly healthier. Modified canola and soybean oils boast a high concentration of “good fats,” such as monounsaturated and polyunsaturated fats, while containing lower amounts of “bad fats,” including trans and saturated fats. Many baking recipes also require a solid fat to replicate the effects of the now-absent PHOs, leading many food producers to turn to palm oil, the world’s most widely used vegetable oil. However, palm oil has a considerable environmental impact, as its plantations are often established unsustainably and are associated with deforestation.
To adapt to these changes, food manufacturers have invested heavily in research and development to reformulate recipes with healthier oils. This process involves identifying new formulas that maintain the expected flavor of the product, testing the shelf life of the new formulations, and redesigning product packaging to highlight the new ingredients. Even after these initial investments, food producers will face higher ongoing costs for these healthier oils.
Corbion may have discovered a viable solution to this issue. The company found that bread manufacturers can achieve similar results using only 80% of the more expensive oil, and consumer packaged goods (CPG) prices appear to remain stable despite this change. Consumers are unlikely to detect any difference in flavor in foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, proactively met the FDA’s requirements ahead of the deadline, and thus far, these restaurants have not received significant consumer complaints regarding their updated menu items.
The transition away from PHOs is more challenging for some CPGs than for others. For instance, 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 handle the situation. Additionally, it’s worth noting that products containing calcium citrate, which can often be found in stores like Walgreens, have become increasingly popular as consumers seek healthier alternatives. The incorporation of calcium citrate into various food items may also help manufacturers navigate the challenges of reformulating recipes in the absence of PHOs.