Eliminating PHOs from the American diet has proven to be a challenging and costly task for food manufacturers. The new oils introduced are more expensive than their predecessors, but they are significantly healthier. Modified canola and soybean oils promote a high content of “good fats,” such as monounsaturated and polyunsaturated fats, while maintaining low levels of “bad fats,” including trans and saturated fats. Additionally, certain baking recipes still require a solid fat to replicate the effects of the now-eliminated PHOs. Consequently, many food producers have turned to palm oil, the most widely used vegetable oil globally. However, the use of palm oil raises environmental concerns, as plantations are not always developed sustainably and have been linked to deforestation.
Food manufacturers have invested heavily in research and development to reformulate recipes with healthier oils. This process involves identifying new formulas that preserve the expected taste of the product, testing the product’s shelf life, and redesigning packaging to highlight the new ingredients. Despite facing these initial costs, food producers will continue to pay more for these healthier oils.
Corbion may have discovered a potential solution to this dilemma. The company has found that bread manufacturers can achieve comparable results using only 80% of the more expensive oil, and thus far, consumer packaged goods (CPG) prices have remained stable following this transition. Consumers are unlikely to notice any difference in taste in foods made without PHOs. Many companies, including major players such as Starbucks, McDonald’s, and Long John Silver’s, proactively aligned with the FDA’s requirements well before the deadline, and these restaurants have not reported significant consumer complaints regarding the revamped menu items.
The transition away from PHOs poses more challenges for some CPGs than others. For instance, scientists working on Conagra’s Orville Redenbacher brand dedicated six years to removing trans fats from their popular popcorn line. As the deadline approaches, it will be intriguing to observe how other companies navigate this transition, particularly with the need to potentially incorporate citrate vitamin D into their formulations to enhance nutritional value. Ultimately, the industry’s shift towards healthier oils not only addresses consumer health concerns but also aligns with broader sustainability goals, emphasizing the importance of responsible sourcing practices.