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April 4, 2012
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Global fats and oils news powered by the AOCS Foundation

  Industry Update 
  • Oil processing slows on South American woes, analyst says
    Research firm Oil World says that processing of 10 oilseeds may increase more slowly in the coming months as poor weather in South America continues to damage crops. Oilseed processing may only rise 2.4% in April to September from the year prior, compared with the 5.1% year-over-year gain during the January to March period. Soybean production in Brazil and three other South American nations is expected to reach a three-year low. Bloomberg Businessweek (4/3) LinkedInFacebookTwitterEmail this Story
  • ADM looks to all markets to expand business
    Archer Daniels Midland is targeting global markets, seeking purchases in Europe and India, increased business in China, and expansion in the Americas. The company is betting on the U.N.'s prediction that the world's food supply must increase 70% in the next 40 years as the population grows. Bloomberg Businessweek (3/28) LinkedInFacebookTwitterEmail this Story
  Food, Nutrition & Health 
  • Restaurateur are eager for high-oleic soybean oil
    The U.S. restaurant industry is anticipating the arrival of high-oleic soybean oil, which is expected to have a longer shelf life while eliminating trans fats. "People want healthy, but they don't really want to sacrifice flavor. The idea is that we can offer a little healthier food without sacrificing any flavor," said Eric Justice, a vice president of culinary operations at an Asian eatery. QSR Magazine (4/2012) LinkedInFacebookTwitterEmail this Story
  • Other News
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  Science, Trends & Technology 
  • Flavored yogurt could pack fish oil punch
    U.S. scientists are testing exotic yogurt flavors fortified with fish oils to help consumers intake recommended levels of omega-3 fatty acid. The researchers tested chili-and-lime flavored yogurt with a 1% concentration of fish oil. Their study appeared in the April issue of the Journal of Dairy Science. "These studies suggest that fortification of a savory yogurt with 1% fish oil could be acceptable to a portion of the general population and have a potential market among health- and nutrition-conscious consumers," the researchers wrote. NutraIngredients (4/3) LinkedInFacebookTwitterEmail this Story
  From the inform News Desk 
  • Sherlock Holmes updated by Royal Society of Chemistry
    Sherlock Holmes' forensic detective skills were called into question recently when it was revealed that the sleuth -- supposedly updated by scriptwriters to the 21st century -- is still relying on ancient equipment to solve his latest cases. A still from the recent season of the BBC's "Sherlock" showed that the world's only "consulting detective" was using a 19th-century version of the periodic table of the elements. The Royal Society of Chemistry will send its 21st-century Periodic Table of the Visual Elements to Sherlock's writers in a bid to complete the modern makeover. "Another helpful addition to Sherlock's crime-fighting capabilities is the RSC's interactive periodic table," noted a news release, "which includes Murray Robertson's Visual Elements artwork that Sherlock could check out on his smartphone while out sleuthing. Hovering over the elements would allow Sherlock to see key facts, atomic data, isotopes and much more." LinkedInFacebookTwitterEmail this Story
  • Book stock clearance sale
    We generally reserve this section of the inform SmartBrief for news items and stay away from promotional talk as much as possible. But we love a deeply discounted sale as much as the next person does: From now until April 13, three AOCS Press books are on deep reduction ($35 each) as we make room for new titles. The books are on carotenoids and retinoids, analytical methods, and healthful lipids. You can also receive a free copy of a CD-ROM on trans fat. To our mind, this is money-saving news worth passing along to our SmartBrief readers! LinkedInFacebookTwitterEmail this Story
Perfection is achieved, not when there is nothing more to add, but when there is nothing left to take away."
--Antoine de Saint-Exupery,
French writer

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AOCS is an international scientific association that provides resources for sharing information and knowledge—connecting the science of oil chemistry to our daily lives. As the AOCS member magazine, inform offers global news and features about vegetable oils, fats, surfactants, detergents, personal care products, and related materials. If you are interested in writing an article for the magazine, please contact Managing Editor Kathy Heine at

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