Denmark repeals levy on saturated fats | Solazyme makes news in algae-based biodiesel, JVs | Malaysian group criticizes proposed French palm oil tax hike
November 21, 2012
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Denmark repeals levy on saturated fats
Denmark's year-old tax on foods containing more than 2.3% saturated fat has been repealed, and the country will also forgo a planned levy on sugar. "The suggestions to tax foods for public health reasons are misguided at best and may be counter-productive at worst," the tax ministry said. FoodNavigator (11/12), The New York Times (tiered subscription model) (11/12)
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Solazyme makes news in algae-based biodiesel, JVs
Solazyme has recently agreed to deals with Bunge and Archer Daniels Midland to make algal oils. Separately, Solazyme's algae-based biodiesel is being sold at four retail outlets in California for a limited time. (11/13), Bloomberg Businessweek/The Associated Press (11/15)
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Malaysian group criticizes proposed French palm oil tax hike
The French Senate has voted against a bill that would have increased import taxes on palm oil by 300%. The Malaysian Palm Oil Council says such a measure would increase the use of trans fat sources instead of improving healthful food consumption. FoodNavigator (11/12), FoodNavigator (11/16)
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Other News
Food, Nutrition & Health
Spanish government to scrutinize olive oil
Olive oil produced in Spain will undergo spot checks for quality during the next six months, government officials said. The government is also exploring advancements in testing methods. Olive Oil Times (11/14)
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Other News
Science, Trends & Technology
Why Canada should not ban biotech food ingredients
Prohibiting the use of biotech ingredients in food products in Canada would drive up the grocery bill of average consumers by as much as $400 per year, writes Sylvain Charlebois, the University of Guelph's associate dean for management and economics. Biotech food products have been shown to be safe for human consumption, and consumer comfort with biotechnology is likely to grow, Charlebois writes. The Record (Kitchener, Ontario) (11/13)
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From the Inform News Desk
This month's free inform articles
The Leahy-Smith America Invents Act, which was signed into law in 2011, represents the most significant change to the U.S. patent system since 1952. Find out how these changes could affect you in the first of this month’s free articles from inform, the AOCS member magazine. The second free article describes how phosphation techniques make it possible to systematically adjust and design products to deliver maximum performance, achieve competitive advantage, and even gain patent protection. The article was written by Robert L. Reierson, winner of the 2012 AOCS Samuel Rosen Memorial Award recognizing accomplishments in surfactant chemistry. He is a principal scientist and manager of new product development for the Novecare division of Rhodia.
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Annoying: The Science of What Bugs Us
Have you ever wondered why fingernails on a blackboard make us cringe? Or why the loves of our lives are also often the most annoying people we know? The American Chemical Society, in one of its Extreme Chemistry Series webinars, promises to tell you how to use being annoying to your advantage. (By the way, if our periodic postings about things totally unrelated to oils and fats ranks high on your list of annoyances, do let us know.) The webinar -- "Annoying: The Science of What Bugs Us" -- is on Thursday, Nov. 29. It will feature Joe Palca, the award-winning science reporter for National Public Radio. Participants must pre-register.
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A good man with a good conscience doesn't walk so fast."
-- Georg Büchner,
German writer
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About AOCS
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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