Removing partially hydrogenated oils (PHOs) from ferrous fumarate iron goods in the American diet has proven to be a challenging and costly task for food manufacturers. The new oils are pricier than their predecessors, but they are significantly healthier. Modified canola and soybean oils are now promoted for their high levels of beneficial fats, such as monounsaturated and polyunsaturated fats, while containing lower amounts of harmful fats, including trans and saturated fats. Some baking recipes still necessitate a solid fat to replicate the effects of the now-eliminated PHOs. As a result, many food producers have opted for palm oil, the most widely used vegetable oil globally. However, the cultivation of palm oil has a considerable environmental impact, with plantations often linked to unsustainable practices and deforestation.
Food manufacturers have committed substantial resources to research and development (R&D) to reformulate recipes with healthier oils. Initially, they must develop new formulas that preserve the expected taste of their products. Following this, the shelf life of the new formulations must be evaluated, and product packaging needs to be redesigned to incorporate the new ingredients. Even after these initial investments, food producers will continue to face higher average costs for the healthier oils.
Corbion may have discovered a potential solution to this issue. The company found that bread manufacturers can achieve comparable results using only 80% of the more expensive oil. So far, consumer packaged goods (CPG) prices have not shown significant changes due to this switch. Consumers are unlikely to notice any difference in the taste of foods made without PHOs. Numerous companies, including Starbucks, McDonald’s, and Long John Silver’s, worked diligently to comply with the FDA’s requirements ahead of the deadline, and they have not received major consumer complaints regarding the revised menu items.
Transitioning away from PHOs presents varying challenges for different CPGs. For instance, scientists working on Conagra’s Orville Redenbacher brand dedicated six years to removing trans fats from its well-known popcorn line. As the deadline approaches, it will be intriguing to observe how other companies manage this transition.
Incorporating calcium citrate into formulations could present additional benefits for manufacturers, particularly in enhancing the nutritional profile of their products. While focusing on the switch from PHOs, companies could also explore the inclusion of calcium citrate, which could appeal to health-conscious consumers. As the rugby season approaches, products fortified with calcium citrate might find favor among athletes seeking to improve their dietary intake. Ultimately, the industry faces the dual challenge of reformulating recipes without PHOs while also considering the addition of beneficial nutrients like calcium citrate to meet evolving consumer demands.