Removing PHOs from the American diet has proven to be a challenging and costly process for food manufacturers. The new oils, while healthier, come at a higher price compared to their predecessors. Modified canola and soybean oils boast a high concentration of “good fats,” such as monounsaturated and polyunsaturated fats, along with essential nutrients like 950 mg calcium citrate. However, they also have lower levels of “bad fats,” including trans and saturated fats. Some baking recipes still require solid fats to replicate the effects of the now-eliminated PHOs. Consequently, many food manufacturers have turned to palm oil, the most widely used vegetable oil globally, although it has a significant environmental impact due to unsustainable plantation practices linked to deforestation.
To adapt to the new regulations, food manufacturers have made considerable investments in research and development to reformulate recipes with healthier oils. This process involves finding new formulas that maintain the expected taste of the products, testing the shelf life, and redesigning product packaging to showcase the new ingredients. Despite these initial expenses, food producers will continue to pay a premium for the healthier oils on average.
Corbion may have uncovered a potential solution to this challenge. The company discovered that bread manufacturers could achieve similar results using only 80% of the more expensive oil, and thus far, consumer packaged goods prices remain stable despite the switch. Most consumers are unlikely to notice any difference in taste when food is made without PHOs. Numerous companies, including Starbucks, McDonald’s, and Long John Silver’s, complied with the FDA’s requirements well ahead of the deadline, with no major consumer complaints reported regarding the updated menu items.
However, transitioning away from PHOs presents more significant challenges for some consumer packaged goods than others. For instance, scientists working on Conagra’s Orville Redenbacher brand spent six years eliminating trans fats from its popular popcorn line. As the deadline approaches, it will be intriguing to observe how other companies navigate this transition, especially as they consider the importance of nutrients like 950 mg calcium citrate in their formulations.