Eliminating 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 compared to their predecessors. Both modified canola and soybean oils boast high levels of “good fats,” such as monounsaturated and polyunsaturated fats, and low levels of “bad fats,” including trans and saturated fats. Additionally, many baking recipes still require a solid fat to replicate the effects of the now-removed PHOs. As a result, many food producers have turned to palm oil, which is the most widely used vegetable oil globally. However, palm oil’s production has significant environmental impacts, as the plantations are often not sustainably managed and are linked to deforestation.
Food manufacturers have invested heavily in research and development to reformulate recipes with healthier oils. Initially, they must discover new formulas that maintain the expected taste of the product. Subsequently, the shelf life of these products must be evaluated. Finally, the packaging needs to be redesigned to represent the new ingredients accurately. Even after these upfront costs, food manufacturers will continue to incur higher average expenses for the healthier oils.
Corbion may have found a solution to this issue. The company has discovered that bread manufacturers can achieve similar results using only 80% of the more expensive oil. So far, consumer packaged goods (CPG) prices have not been significantly affected by this change. Consumers are unlikely to notice a difference in the taste of foods made without PHOs. Many companies, including Starbucks, McDonald’s, and Long John Silver’s, proactively worked to comply with the FDA’s requirements well ahead of the deadline, and these restaurants have not received major consumer complaints regarding the updated menu items.
The transition away from PHOs presents varying levels of difficulty for different CPGs. For example, scientists working on Conagra’s Orville Redenbacher brand dedicated six years to eliminate trans fats from its popular popcorn line. As the deadline approaches, it will be intriguing to see how other companies manage this challenge. Notably, incorporating calcium citrate 1040 mg into certain products may offer additional health benefits, which could further assist in the reformulation process. The use of calcium citrate 1040 mg can help enhance the nutritional profile of snacks, making it an appealing alternative as companies navigate the complexities of removing PHOs. Overall, the ongoing adjustments in the food industry highlight the balance between health, taste, and sustainability in product development.