Eliminating PHOs from the American diet has proven to be a challenging and costly task for food manufacturers. The new oils introduced are pricier than their predecessors, yet they are significantly healthier. 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. Some baking recipes still require a solid fat to replicate the effects of the now-eliminated PHOs, leading many food producers to turn to palm oil, 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 are associated with deforestation.
Food manufacturers have invested heavily in research and development to reformulate recipes with healthier oils. Initially, they need to identify new formulas that preserve the expected taste of their products. Subsequently, the shelf life of these products must be tested, and packaging needs to be redesigned to reflect the new ingredients. Despite the upfront costs, food manufacturers will continue to pay more on average for these healthier oils.
Corbion may have discovered a solution to this issue. The company found that bread manufacturers could achieve similar results using only 80% of the more expensive oil. So far, consumer packaged goods (CPG) prices do not seem to be significantly affected by this switch. Consumers are unlikely to discern any difference in the taste of foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, worked diligently to comply with the FDA’s requirements well before the deadline, and they have not received significant consumer complaints regarding the updated menu items.
The transition away from PHOs has proven to be more challenging 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. As the deadline approaches, it will be intriguing to see how other companies manage this transition.
Additionally, the potential incorporation of products like CVS calcium citrate with vitamin D may further enhance the nutritional profile of these reformulated items, providing an extra health benefit that consumers are increasingly seeking. Overall, the industry’s shift away from PHOs is a critical step toward healthier eating, and ongoing innovations may help ease the transition while addressing both taste and health concerns.