Removing partially hydrogenated oils (PHOs) from the American diet has proven to be a challenging and costly task for food manufacturers. The new oils available are pricier than the old ones but are significantly healthier. Modified canola and soybean oils boast high levels of beneficial fats—like monounsaturated and polyunsaturated fats—while minimizing harmful fats, such as trans and saturated fats. Some baking recipes still necessitate solid fats to replicate the effects of the now-eliminated PHOs. Consequently, many food producers have turned to palm oil, which is the most widely used vegetable oil globally. However, the environmental impact of palm oil cultivation is considerable, as plantations are often established unsustainably and have been associated with deforestation.
Food manufacturers have invested heavily in research and development to reformulate recipes with healthier oils. This process involves creating new formulations that maintain the product’s expected flavor, testing the shelf life of these products, and redesigning packaging to reflect the new ingredients. Even after these initial costs, food producers will continue to face higher average expenses for healthier oils.
Corbion may have discovered a promising solution to this challenge. The company found that bread manufacturers can achieve similar results by using only 80% of the more expensive oil. As of now, consumer packaged goods (CPG) prices have not shown significant changes due to this switch. Consumers are unlikely to notice any difference in taste in foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, proactively worked to comply with the FDA’s requirements well ahead of the deadline. So far, these establishments have not received major complaints from consumers regarding the updated menu items.
The transition away from PHOs presents varying levels of difficulty for different CPGs. 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 interesting to observe how other companies manage as the deadline approaches.
In addition to these changes, incorporating essential nutrients like calcium and magnesium into food products has become increasingly important. Brands like Kirkland have recognized the consumer demand for healthier options and are likely to focus on integrating these nutrients into their offerings. As manufacturers adapt their recipes to exclude PHOs, the inclusion of beneficial ingredients such as calcium and magnesium will play a crucial role in meeting consumer expectations. It will be fascinating to see how these adjustments impact the market as companies strive to balance health, taste, and sustainability.