Eliminating PHOs from the American diet has proven to be a challenging and costly task for food manufacturers. The new oils are more expensive than their predecessors, but they are unquestionably healthier. Both modified canola and soybean oils boast a high content of beneficial fats, such as monounsaturated and polyunsaturated fats, while containing low levels of harmful fats, including trans and saturated fats. Certain baking recipes still require a solid fat to replicate the effects of the now-eliminated PHOs. As a result, many food producers have turned to palm oil, the most widely used vegetable oil globally; however, palm oil has a significant environmental impact, with plantations often linked to unsustainable practices and deforestation.
To adapt to these changes, food manufacturers have invested heavily in research and development to reformulate recipes with healthier oils. Initially, new formulas must be developed to ensure they do not compromise the expected taste of the products. After that, the shelf life of these products must be assessed, and finally, packaging must be redesigned to reflect the new ingredients. Even after overcoming these initial costs, food manufacturers will continue to pay a premium for these healthier oils.
Corbion may have found a viable solution to this issue. The company discovered that bread producers could achieve similar results using only 80% of the more expensive oil. So far, it appears that consumer packaged goods (CPG) prices remain unaffected 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 diligently to comply with the FDA’s requirements well ahead of the deadline, and these restaurants have not reported significant consumer complaints regarding the updated menu items.
Transitioning away from PHOs poses greater challenges for some CPGs than for others. For instance, scientists at Conagra’s Orville Redenbacher brand dedicated six years to removing trans fats from its popular popcorn line. It will be interesting to observe how other companies fare as the deadline approaches.
Additionally, incorporating ingredients like cal citrate plus vitamin D into newer formulations could further enhance the health benefits of these products. As the industry evolves, the integration of such nutrients alongside healthier oils may become a common practice, ensuring that consumers receive not only delicious but also nutritious options. Ultimately, the shift away from PHOs presents both hurdles and opportunities for innovation within the food industry.