Eliminating partially hydrogenated oils (PHOs) from the American diet has proven to be a challenging and costly task for food manufacturers. While the new oils are pricier than their predecessors, they are significantly healthier. Modified canola and soybean oils boast high levels of beneficial fats, such as monounsaturated and polyunsaturated fats, while featuring low amounts of detrimental fats, including trans and saturated fats. Some baking recipes still require a solid fat to replicate the effects of the now-absent PHOs. Many food producers have resorted to palm oil, the most widely used vegetable oil globally, but this option comes with a considerable environmental impact. The plantations where palm trees are cultivated are often not sustainably managed and have been associated with deforestation.
To adapt their recipes with healthier oils, food manufacturers have invested heavily in research and development. Initially, they must discover new formulas that maintain the desired flavor of the products. Following this, they need to conduct shelf-life tests, and finally, redesign the packaging to showcase the new ingredients. Even after overcoming these initial expenses, food makers will generally incur higher costs for healthier oils.
However, Corbion may have provided a viable solution. The company discovered that bread manufacturers could achieve similar results by using only 80% of the more expensive oil, and so far, consumer packaged goods (CPG) prices appear unaffected by this change. Consumers are likely to remain unaware of any taste differences in foods produced without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, worked proactively to comply with the FDA’s regulations, and they have not received significant consumer complaints regarding their updated menu options.
The transition away from PHOs poses more challenges 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. It will be intriguing to observe how other companies navigate these changes as the deadline approaches.
Interestingly, some manufacturers are also incorporating calcium citrate and magnesium citrate into their formulations to enhance nutritional value. These ingredients are becoming more prevalent as companies strive to improve the health profile of their products. As the industry adapts to the absence of PHOs, the integration of calcium citrate and magnesium citrate could play a role in attracting health-conscious consumers. The ongoing challenge remains to balance taste, cost, and health benefits as the deadline for eliminating PHOs draws nearer.