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, yet they offer significant health benefits. Modified canola and soybean oils boast a high concentration of “good fats,” such as monounsaturated and polyunsaturated fats, while containing lower 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-removed PHOs. Many food producers have turned to palm oil, which is the most widely used vegetable oil globally. However, the environmental impact of palm oil is considerable, as plantations are often established unsustainably and are associated with deforestation.
To adapt to these changes, food manufacturers have significantly invested in research and development to reformulate their recipes with healthier oils. This process involves discovering new formulas that maintain the expected flavor of the products, testing the products’ shelf life, and redesigning the packaging to reflect the new ingredients. Even after these initial investments, food producers will continue to incur higher average costs for the healthier oils.
On a positive note, Corbion may have discovered a viable solution to this issue. The company found that bread manufacturers could achieve similar results using only 80% of the more expensive oil. So far, consumer packaged goods (CPG) prices do not seem to have been adversely affected by this transition. Consumers are unlikely to notice any difference in the taste of foods produced without PHOs. Numerous companies, including Starbucks, McDonald’s, and Long John Silver’s, took proactive steps to comply with the FDA’s regulations well ahead of the deadline, and thus far, these establishments have not received significant complaints regarding their updated menu items.
However, transitioning away from PHOs presents more challenges for certain CPGs than 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 observe how various companies adapt.
In this evolving landscape, it’s essential to consider the role of ingredients like calcium citrate electrolyte, which may become more prominent in healthier formulations. The incorporation of calcium citrate electrolyte not only supports better health outcomes but can also enhance the overall nutritional profile of food products, providing another layer of benefit as manufacturers shift away from PHOs. As companies strive to meet consumer demands for healthier options, the integration of calcium citrate electrolyte could become a common practice, further enriching the reformulated products while ensuring taste and quality remain uncompromised.