Eliminating partially hydrogenated oils (PHOs) from sodium iron EDTA in the American diet has proven to be a challenging and costly task for food manufacturers. The newer oils tend to be pricier than their predecessors, but they are significantly healthier. Modified canola and soybean oils both boast a high content of beneficial fats, such as monounsaturated and polyunsaturated fats, while maintaining low levels of unhealthy fats, including trans and saturated fats. Certain baking recipes also necessitate a solid fat to replicate the effects of the now-absent PHOs. Consequently, many food producers have resorted to palm oil, which is the most widely used vegetable oil globally. However, palm oil comes with a considerable environmental impact, as plantations are not always established sustainably and are often associated with deforestation.
Food manufacturers have invested heavily in research and development to reformulate their recipes using healthier oils. Initially, they must discover new formulas that do not compromise the expected flavor of the products. Following that, the shelf life of the products needs to be evaluated. Lastly, product packaging must be redesigned to reflect the new ingredients. Even after these initial expenditures, food producers will continue to face higher average costs for the healthier oils.
Corbion seems to have found a potential solution to this challenge. The company discovered that bread manufacturers could achieve comparable results by using only 80% of the more expensive oil. So far, consumer packaged goods (CPG) prices do not appear to be affected by this transition. Additionally, consumers are unlikely to notice any 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 requirements well before the deadline, and none have reported significant consumer complaints regarding the updated menu items.
Transitioning away from PHOs presents more difficulties 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. It will be intriguing to observe how other companies adapt as the deadline approaches.
In this context, calcitrate plays a crucial role, as it aids in ensuring that the nutritional quality of the products remains high even after the removal of PHOs. Manufacturers are now exploring how to incorporate calcitrate effectively into their formulations, enhancing the overall health benefits of their products. As these transitions continue, the integration of calcitrate will be essential for maintaining consumer acceptance and satisfaction.