PepsiCo India has initiated trials to replace palm oil with a blend of sunflower oil and palmolein in Lay’s chips, aiming to offer a healthier option for Indian consumers. A spokesperson for PepsiCo India affirmed this initiative, stating, “PepsiCo is committed to delivering high-quality, delicious products across all markets. Variations in recipes across countries are influenced by factors such as local preferences, production capabilities, ingredient availability, and market dynamics.”
The spokesperson emphasized that all ingredients are clearly listed on products sold in India, enabling consumers to make informed choices. They further highlighted that PepsiCo India embarked on trials of a sunflower oil and palmolein blend in select parts of their portfolio last year, positioning the company as one of the pioneering players in the Indian food industry to explore this option.
In the United States, PepsiCo, the leading manufacturer of beverages and snacks, opts not to use palm oil in Lay’s chips sold in the country. Instead, it employs “heart-healthy” oils such as sunflower, corn, and canola oil. However, with the trials underway in India, PepsiCo emerges as one of the pioneering major food companies in the country to initiate such a transition.
Yet, this move raises questions about how this shift might impact the snack’s health profile, given the varying compositions of palm and sunflower oils.
Contrasting Nutritional Profiles of Palm Oil and Sunflower Oil in Packaged Foods
According to Ipsita Chakraborty, a senior nutritionist at Hungry Koala, palm oil is rich in saturated fats, comprising approximately 50% of its composition. Excessive consumption of saturated fats can elevate LDL cholesterol levels, thereby increasing the likelihood of cardiovascular diseases.
Nevertheless, palm oil remains a popular choice for industrial frying owing to its ability to withstand oxidation at elevated temperatures, helping maintain the shelf life and flavor stability of foods during the frying process.
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.
The Health Consequences of Consuming Palm Oil in Packaged Foods
Chakraborty concurs that in India, where cardiovascular problems are widespread, consistent consumption of palm oil can substantially heighten the risk of heart diseases owing to its saturated fat content.
Does transitioning to a blend of sunflower oil and palmolein in Lay’s chips offer health benefits?
Substituting pure palm oil with a blend of sunflower oil and palmolein may potentially reduce the saturated fat content of the chips, thereby enhancing their healthfulness,” explains Chakraborty. However, she notes that the change in oil composition could affect the texture of the chips. Sunflower oil’s lower smoke point and increased susceptibility to heat damage might result in less crispy chips compared to those fried in palm oil.
“Palm oil’s oxidative stability helps maintain the texture and flavor of the chips during high-temperature frying. Transitioning to sunflower oil may necessitate alterations in the frying process to uphold product quality.
Recommendations for food manufacturers in India
Chakraborty suggests that food manufacturers consider the following factors when developing products for the Indian market:
Ingredient Procurement: Transitioning to sustainable and health-conscious ingredients to address both health and environmental considerations.
Consumer Awareness: Launching initiatives to educate consumers about product nutrition and advocate for balanced dietary choices.