Eliminating partially hydrogenated oils (PHOs) from the American diet posed significant challenges and costs for food manufacturers. The new oils they opted for are pricier than their predecessors, yet they are considerably healthier. Both modified canola and soybean oils boast high levels of beneficial fats—such as monounsaturated and polyunsaturated fats—while minimizing harmful fats like trans and saturated fats. Additionally, some baking recipes require solid fats to replicate the effects of the now-removed PHOs. Consequently, many food producers turned to palm oil, the most widely used vegetable oil globally; however, palm oil has a substantial environmental impact, as its plantations are often not sustainably managed and have been associated with deforestation.

Food manufacturers have heavily invested in research and development (R&D) to reformulate recipes with these healthier oils. Initially, they need to develop new formulas that maintain the expected flavor of the product, followed by testing the product’s shelf life. Finally, packaging must be redesigned to reflect the new ingredients. Even after overcoming these preliminary costs, food producers will still face higher average expenses for the healthier oils.

Corbion appears to have discovered an effective solution to this dilemma. The company found that bread manufacturers can achieve similar results by using only 80% of the more expensive oil. Thus far, consumer packaged goods (CPG) prices have not shown significant changes due to this switch. Consumers are unlikely to notice any taste differences in foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, worked diligently to comply with the FDA’s requirements well ahead of the deadline, and these restaurants have not received substantial complaints regarding their updated menu items.

However, the transition away from PHOs has been more challenging for some CPGs than for others. For instance, scientists working on Conagra’s Orville Redenbacher brand took six years to remove trans fats from its popular popcorn line. As the deadline approaches, it will be intriguing to observe how other companies manage their transitions. Additionally, the inclusion of products like Kirkland calcium citrate may also play a role in promoting healthier alternatives, reflecting a broader shift towards health-conscious formulations across the industry.