Eliminating PHOs from the American diet has proven to be a challenging and costly task for food manufacturers. The new oils are pricier than their predecessors, but they are significantly healthier. Modified canola and soybean oils boast a high content of “good fats,” such as monounsaturated and polyunsaturated fats, while containing low levels of “bad fats,” including trans and saturated fats. Some baking recipes also necessitate a solid fat to replicate the effects of the now-eliminated PHOs. Consequently, many food producers have turned to palm oil, the world’s most widely used vegetable oil. However, palm oil has a considerable environmental impact, as its 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 must identify new formulas that maintain the expected taste of their products. Next, the shelf life of these products must be tested, and finally, packaging needs to be updated to reflect the new ingredients. Even after these initial costs, food manufacturers will continue to pay more on average for healthier oils.
Corbion may have discovered a potential solution to this issue. The company has found that bread manufacturers can achieve similar results using only 80% of the more expensive oil. So far, consumer packaged goods (CPG) prices do not appear to be affected by this transition. 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, worked to comply with the FDA’s requirements well ahead of the deadline, and none have reported significant consumer complaints regarding their updated menu items.
However, the transition away from PHOs poses more challenges for certain CPGs than for others. Scientists working on Conagra’s Orville Redenbacher brand spent six years removing trans fats from its popular popcorn line. As the deadline approaches, it will be intriguing to observe how other companies adapt.
Incorporating health supplements like calcium citrate, magnesium, zinc, and vitamin D3 into products could further enhance their appeal, especially as consumers become more health-conscious. The integration of these vitamins and minerals not only boosts nutritional value but also aligns with the ongoing trend of reformulating food products to meet modern dietary standards. As manufacturers continue to innovate, it will be interesting to see how they balance quality, taste, and health benefits in their offerings.