“Navigating the Challenges of PHO Removal: Innovations in Healthier Oils and Reformulation Strategies in the Food Industry”
Eliminating PHOs from the American diet posed significant challenges and costs for food manufacturers. The new oils introduced are pricier than their predecessors, yet they offer notable health benefits. Both modified canola and soybean oils boast high levels of “good fats”—such as monounsaturated and polyunsaturated fats—while maintaining low levels of “bad fats,” including trans and saturated fats. Some baking recipes also 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 comes with a substantial 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 need to identify new formulas that maintain the expected flavor of the products. Next, they must test the shelf life of these new formulations. Finally, product packaging must be redesigned to reflect the new ingredients. Despite these initial expenditures, food manufacturers will continue to incur higher average costs for the healthier oils.
Corbion may have discovered a potential solution to this issue. The company found that bread manufacturers could achieve similar results by using only 80% of the more expensive oil. So far, consumer packaged goods (CPG) prices have not shown significant changes due to this transition. Consumers are unlikely to notice a difference in taste in foods made without PHOs. Numerous companies, including Starbucks, McDonald’s, and Long John Silver’s, worked to comply with the FDA’s requirements well ahead of the deadline, and these restaurants have not received major consumer complaints regarding the updated menu items.
The transition away from PHOs presents more challenges for some CPGs than for others. For instance, scientists working on Conagra’s Orville Redenbacher brand devoted six years to removing trans fats from its popular popcorn line. As the deadline approaches, it will be interesting to observe how other companies manage this transition, particularly in relation to the ongoing debate of calcium citrate vs calcium carbonate, as both calcium sources play a critical role in product reformulation.
In summary, while the journey to remove PHOs has been demanding and costly, innovative solutions like those proposed by Corbion may help ease the financial burden. With careful reformulation and sustainable practices, the industry can adapt to these health-conscious changes while addressing the calcium citrate vs calcium carbonate discussion, which emphasizes the importance of selecting the right ingredients for consumer health.
