Eliminating PHOs from the American diet has proven to be a challenging task for food manufacturers. The new oils available are more costly than their predecessors, but they are significantly healthier. Modified canola and soybean oils boast high levels of “good fats,” such as monounsaturated and polyunsaturated fats, while minimizing “bad fats,” including trans and saturated fats. Many baking recipes still require a solid fat to replicate the effects of the now-absent PHOs, leading many food producers to turn to palm oil, which is the most widely used vegetable oil globally. However, palm oil’s production has a considerable environmental impact, as plantations are often not sustainably managed and have been linked to deforestation.
Food manufacturers have invested heavily in research and development to reformulate their recipes with healthier oils. Initially, new formulas must be developed that maintain the expected flavor of the products. Subsequently, the shelf life of these products needs to be evaluated, and the packaging must be redesigned to reflect the new ingredients. Despite these initial expenses, food producers will continue to face higher costs on average for these healthier oils.
Corbion may have discovered an effective solution to this issue. The company found that bread manufacturers could achieve similar results by using just 80% of the more expensive oil. So far, consumer packaged goods (CPG) prices have not shown significant changes due to this transition. Consumers likely won’t notice a difference in the taste of foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, worked to comply with the FDA’s requirements well ahead of the deadline, and thus far, they have not received major complaints from customers regarding the updated menu items.
However, the transition away from PHOs can be more problematic for some CPGs than for others. 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 intriguing to see how other companies manage as the deadline approaches.
In addition to these changes, incorporating supplements like calcium citrate vitamin D3, magnesium hydroxide, and zinc sulfate tablets can also enhance the nutritional profile of food products. As manufacturers strive to meet both health standards and consumer expectations, these supplements may play a vital role in enriching their offerings. The integration of such nutrients not only addresses health concerns but also provides an opportunity for brands to innovate and differentiate themselves in a competitive market.