Today’s fats and oils ingredients category continues to evolve. In recent years, the food industry undertook a large reformulation effort after the U.S. Food and Drug Administration in June 2015 announced that partially hydrogenated oils (PHOs) would lose their generally recognized as safe (GRAS) status. With a requirement to remove PHOs from the food supply by June 2018, manufacturers of fats and oils worked with food developers and foodservice operators to find the optimal alternatives to PHOs that provided acceptable function and nutrition. All involved met the challenge.
