Food giant PepsiCo India has initiated trials to substitute palm oil with a blend of sunflower oil and palmolein in Lay’s chips, to make it relatively healthier for Indians. The move follows complaints against several food companies for using cheaper, less healthy ingredients in packaged foods.
According to Deccan Chronicle, a PepsiCo India spokesperson confirmed, “PepsiCo India initiated trials of a blend of sunflower oil and palmolein oil in certain parts of our portfolio last year, becoming one of the few players in the food industry in India to do so.”
PepsiCo, which is the largest manufacturer of beverages and snacks in the US, does not use palm oil in Lay’s chips that are sold in the country; instead, it uses ‘heart-healthy’ oils like sunflower, corn, and canola oil. However, the trials in India make it one of the first major food companies in India to take a step in the right direction.
But, it also prompts questions about how the shift may alter the health profile of the snack, considering the differing compositions of these palm and sunflower oils.
Nutritional differences between palm oil and sunflower oil in packaged foods
Ipsita Chakraborty, senior nutrionist at Hungry Koala says, “Palm oil contains a high amount of saturated fats, about 50%, which can increase LDL cholesterol levels and the risk of cardiovascular diseases if consumed excessively.”
However, palm oil is preferred in industrial frying due to its resistance to oxidation at high temperatures, which preserves the shelf life and flavor stability of foods.
Sunflower oil, on the other hand, according to Chakraborty, is higher in polyunsaturated fatty acids, particularly linoleic acid, which are essential fats beneficial for heart health. “These fats help reduce cholesterol levels but are more susceptible to oxidation, potentially forming harmful peroxides or polymers when heated to high temperatures during cooking processes like frying.”
The choice between these oils often depends on their impact on health and product quality. While sunflower oil offers nutritional benefits over palm oil due to lower saturated fats, she adds, its lower oxidative stability could affect the longevity and taste of the product.
Shifting towards more sustainable and health-conscious ingredients that not only cater to health but also environmental concerns will be beneficial (Source: Freepik)
Health impact of palm oil consumption in packaged foods
Chakraborty agrees that in India, where cardiovascular issues are prevalent, regular consumption of palm oil can contribute significantly to heart disease risks due to its saturated fat content.
Is switching to a sunflower oil and palmolein blend in Lay’s chips better for health?
“Replacing pure palm oil with a blend of sunflower oil and palmolein could potentially lower the saturated fat content of the chips, making them healthier. Sunflower oil’s higher polyunsaturated fat content could improve the heart health profile of the snacks,” Chakraborty explains.
However, she remarks, the texture change in chips due to different oil properties is worth noting. Sunflower oil’s lower smoke point and higher susceptibility to heat-induced damage could make the chips less crispy compared to those fried in palm oil.
“The oxidative stability of palm oil ensures that it retains the chip’s texture and flavour during high-temperature frying. Switching to sunflower oil might require adjustments in the frying process to maintain product quality.”
Recommendations for food manufacturers in India
Chakraborty thinks that food manufacturers should take the following into account when creating products for the Indian consumer:
Product Innovation: Introducing baked or air-fried products that require less oil and offer healthier alternatives to traditional fried snacks.
Ingredient Sourcing: Shifting towards more sustainable and health-conscious ingredients that not only cater to health but also environmental concerns.
Consumer Education: Implementing programs to educate consumers about the nutritional content of their products and promoting balanced diets.
