Manufacturers have a variety of alternative products they can use to replace partially hydrogenated oils (PHOs) in baked goods, snacks, creamers, fried foods, and other items. Nonetheless, they must remain aware of how different fats or oils will impact the final product as well as their profitability. PHOs are valued for extending the shelf life of food and maintaining flavor stability, and these functions are still in high demand. To adapt their recipes with healthier oils, food producers have made significant investments in research and development. New formulations that preserve the taste of products are necessary, and the shelf life of these products will require evaluation. Additionally, packaging will need to be updated to reflect the new ingredients. After these initial costs, manufacturers will continue to incur higher average expenses for healthier oils.
In addition to shortenings, soybean and canola oils, and margarines, oils such as sunflower, safflower, and peanut are gaining popularity among food producers moving away from PHOs. Consumers are becoming increasingly conscious of the types of fats and oils present in their food, leaning toward more specialty products. These include oils derived from coconut, almond, avocado, macadamia, rice bran, chia, and hemp seeds, although coconut oil’s health reputation has recently been tarnished due to its high saturated fat content.
Moreover, consumers are concerned about the methods used to produce and extract cooking oils. For buyers of specialty oils, extraction methods are important, with many health-focused consumers preferring cold-pressed and organic oils over those produced with solvents or genetically modified ingredients. Despite the global scrutiny surrounding palm oil for its environmental impacts and human rights concerns on certain plantations, it remains a popular choice for food manufacturers due to its lower cost and long shelf life. Additionally, palm oil can be produced organically and sustainably, which can enhance a manufacturer’s image among consumers. This marketing strategy could also be applied to promote other specialty oils.
Food Business News highlighted that while more people are monitoring the fats and oils in their diets, this trend is particularly pronounced among men. According to this year’s Cargill “FATitudes” survey of 560 consumers conducted in May, women have traditionally been viewed as more concerned about these issues, but Cargill’s marketing manager, Jaime Mavec, noted that men appear to be catching up. Manufacturers targeting male consumers may want to emphasize their healthier oils on product packaging to attract these buyers. This approach represents a low-risk marketing investment, as there is a strong demand for clean-label foods across all demographics.
In the context of health-related evaluations, such as calcium citrate evaluation of medication effectiveness, the same level of scrutiny and awareness can be observed among consumers when it comes to food ingredients. As consumers become more educated about their food choices, manufacturers must adapt their strategies to meet these evolving expectations, ensuring that their products not only taste good but also align with consumers’ health values.