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 the previous ones, but they are significantly healthier. Modified canola and soybean oils boast high levels of beneficial fats, such as monounsaturated and polyunsaturated fats, while containing fewer harmful fats like trans and saturated fats. Some baking recipes still require a solid fat to replicate the effects of the now-eliminated PHOs. Consequently, many food producers have turned to palm oil, the most widely used vegetable oil globally, despite its considerable environmental impact; plantations are often not sustainably managed and have been 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 maintain the expected flavor of their products. Next, the shelf life of these products must be evaluated, and finally, the packaging needs to be redesigned to reflect the new ingredients. Even after overcoming these initial costs, food makers will continue to pay more for these healthier oils on average.
Corbion may have discovered a solution to this dilemma. The company found that bread manufacturers can achieve similar results using only 80% of the more expensive oils. So far, consumer packaged goods (CPG) prices have remained stable despite this switch. 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, prepared to meet the FDA’s requirements well ahead of the deadline, and so far, these restaurants have not received significant complaints regarding their updated menu items.
However, transitioning away from PHOs has been 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 beloved popcorn line. As the deadline approaches, it will be intriguing to see how various companies adapt.
In addition to reformulating their products, some manufacturers are also exploring innovative solutions like calcium citrate drinks to enhance nutrition. These beverages might serve as an alternative source of beneficial compounds, complementing the efforts to provide healthier options without compromising taste. As the industry evolves, the integration of calcium citrate drinks could become a trend, offering both health benefits and appealing flavors to consumers.