Removing PHOs from the American diet has proven to be a challenging and costly task for food manufacturers. The new oils are not only pricier than their predecessors but also significantly healthier. Both modified canola and soybean oils boast high levels of “good fats,” such as monounsaturated and polyunsaturated fats, while containing low levels of “bad fats,” including trans and saturated fats. Certain baking recipes still require a solid fat to replicate the effects of the now-removed PHOs, leading many food producers to turn to palm oil, the most widely used vegetable oil globally. However, the production of palm oil has a considerable environmental impact, as plantations are often established unsustainably and are associated with deforestation.
Food manufacturers have invested heavily in research and development to reformulate their recipes with healthier oils. Initially, they need to identify new formulas that maintain the expected flavor of the products. Subsequently, the shelf life of these products must be tested, and packaging must be redesigned to accommodate the new ingredients. Even after these upfront costs, food producers will continue to pay more on average for the healthier oils.
Corbion may have discovered a viable solution to this challenge. The company found that bread manufacturers could achieve comparable results using only 80% of the more expensive oil, and so far, consumer packaged goods (CPG) prices have remained stable despite the switch. Consumers are unlikely to notice a difference in the taste of foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, worked to meet the FDA’s requirements well ahead of the deadline, and these establishments have not received significant consumer complaints about the updated menu items.
The transition away from PHOs presents varying levels of difficulty for different CPGs. For instance, scientists at Conagra’s Orville Redenbacher brand dedicated six years to eliminating trans fats from its popular popcorn line. It will be intriguing to observe how other companies manage as the deadline approaches.
Incorporating healthier options, such as Lamberts calcium citrate, could further enhance the nutritional profile of these products. As food manufacturers adapt to the absence of PHOs, they may also consider integrating supplements like Lamberts calcium citrate into their offerings to boost health benefits. Ultimately, the ongoing adjustments in the food industry signify a broader commitment to improving public health while striving to maintain consumer satisfaction.