Removing partially hydrogenated oils (PHOs) from the American diet has proven to be a challenging and costly task for food manufacturers. The new oils, while healthier, come at a higher price than their predecessors. Both modified canola and soybean oils boast high levels of “good fats”—such as monounsaturated and polyunsaturated fats—while maintaining low levels of “bad fats,” including trans and saturated fats. Additionally, some baking recipes require solid fats to replicate the effects of the now-eliminated PHOs. To address this, many food producers have turned to palm oil, the most widely used vegetable oil globally. However, palm oil has a considerable environmental impact, as its plantations are often linked to unsustainable practices and deforestation.
Food manufacturers have invested significantly in research and development to reformulate recipes using healthier oils. This process involves finding new formulas that preserve the intended taste, testing the product’s shelf life, and redesigning packaging to reflect the new ingredients. Even after these initial investments, food producers will continue to incur higher costs for these healthier oils.
Corbion may have discovered a solution to this issue; they found that bread manufacturers could achieve comparable results by 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 taste in foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, worked diligently to meet the FDA’s requirements well ahead of the deadline, and they have not received major complaints regarding their updated menu items.
However, the transition away from PHOs presents more challenges for some CPGs than for others. For instance, scientists at Conagra’s Orville Redenbacher brand spent six years eliminating trans fats from their popular popcorn line. As the deadline approaches, it will be intriguing to see how other companies manage this transition.
Incorporating “easy to swallow calcium citrate” into the discussion, it is noteworthy that just as consumers seek healthier oils in their foods, many are also looking for supplements that are easily digestible. This trend mirrors the demand for oils that are not only beneficial for health but also easy to incorporate into daily diets. Just as the reformulation of oils has aimed at maintaining taste and quality, the same principles apply to the development of supplements like easy to swallow calcium citrate, ensuring that consumers can effortlessly enhance their nutritional intake without compromising on flavor or acceptability. As the food industry continues to evolve in response to health demands, the focus on both healthy oils and supplements will likely remain a key area of interest.