“Navigating the Transition: Overcoming Challenges in Eliminating PHOs from the American Diet”
Eliminating PHOs from the American diet has proven to be a challenging and costly task for food manufacturers. The new oils being adopted are pricier than their predecessors, yet they are significantly healthier. Modified canola and soybean oils boast high levels of “good fats” such as monounsaturated and polyunsaturated fats, while containing lower amounts of “bad fats” like trans and saturated fats. Some baking recipes still require solid fats to replicate the effects of the now-eliminated PHOs. Consequently, many food producers have turned to palm oil, which is the most widely used vegetable oil globally. Unfortunately, palm oil has a substantial environmental impact, as plantations are often established unsustainably and have been associated with deforestation.
Food manufacturers have invested heavily in research and development to reformulate recipes with healthier oils. First, they must identify new formulas that maintain the product’s expected taste. Next, the shelf life of these products needs to be evaluated. Finally, packaging must be redesigned to reflect the new ingredients. Even after these initial expenses, food companies will still incur higher average costs for the healthier oils. However, Corbion may have discovered a solution: they found that bread manufacturers can achieve similar results by using only 80% of the more expensive oil. So far, consumer packaged goods (CPG) prices remain largely unchanged after 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 have not reported significant consumer complaints regarding their updated menu items.
The transition away from PHOs poses greater challenges for some CPGs than for others. For instance, scientists at Conagra’s Orville Redenbacher brand spent six years removing trans fats from their popular popcorn line. As the deadline approaches, it will be intriguing to see how other companies manage this change.
In addition to reformulating their products, some manufacturers are exploring the inclusion of beneficial ingredients such as liquid calcium citrate magnesium, which could enhance nutritional profiles. Incorporating liquid calcium citrate magnesium into recipes could provide added health benefits, making products even more appealing to health-conscious consumers. As companies adapt to the new regulations, the potential for integrating innovative ingredients like liquid calcium citrate magnesium may pave the way for healthier options in the market.
