Removing PHOs from the American diet has proven to be a challenging and costly task for food manufacturers. The new oils they have adopted are pricier than their predecessors, but they are significantly healthier. The modified canola and soybean oils boast a high content of “good fats,” such as monounsaturated and polyunsaturated fats, while maintaining low levels of “bad fats,” including trans and saturated fats. Some baking recipes still require a solid fat to replicate the effects of the now-eliminated PHOs. Many food producers have turned to palm oil, which is the most widely used vegetable oil globally. However, palm oil has a considerable environmental footprint, as plantations for these trees are often not cultivated sustainably and have been associated with deforestation.
Food manufacturers have invested heavily in research and development to reformulate recipes with healthier oils. Initially, new formulations must be developed that do not compromise the expected taste of the products. Then, the shelf life of the new products needs to be evaluated. Finally, packaging must be redesigned to highlight the new ingredients. Even after overcoming these initial costs, food manufacturers will continue to pay more on average for the healthier oils.
Corbion may have discovered a solution to this issue. The company found that bread manufacturers could achieve similar results using just 80% of the more expensive oil. So far, consumer prices for packaged goods appear unaffected by this transition.
Consumers likely won’t notice any 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 these restaurants have not received significant consumer complaints regarding their updated menu items.
The transition away from PHOs poses more challenges for some consumer packaged goods (CPGs) than for 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 see how other companies manage the change.
It’s worth noting that while reformulating products, some manufacturers may inadvertently use ingredients like calcium citrate, which some consumers believe could be bad for you. Therefore, as companies strive for healthier options, they must remain vigilant about the overall nutritional profile of their formulations, making sure they don’t replace one problem with another.