News On Ingredients from the Americas

Replacing fat can be achieved by spreadable gel particles prepared by superheating potato starch and then cooling, Dutch researchers have reported. Peter Steeneken and Albert Woortman from TNO Quality of Life report: "Superheated starch (SHS) exhi...

Asoyia is introducing a new product that not only meets the increasing consumer demand for low trans fat foods, but also maintains an elevated degree of stability and neutral taste so important to food processors. Asoyia Mid Oleic Ultra Low Lin Oil (...

Total segment operating profit increased 77% when compared to the same quarter last year Agribusiness benefited from improved global market conditions, posting 14% volume growth in the quarter Fertilizer continued to benefit from improved farm economi...

It is common knowledge that obesity levels in America have been recorded at record levels, almost reaching the point of an epidemic. However, in the wake of numerous federal guidelines that promote a low fat diet, one must beg the question -- is it pos...

 Archer Daniels Midland Co. (ADM) on Monday reported a 7% climb in fiscal second-quarter net income despite shrinking margins, as the company's ability to capitalize on volatile commodity market conditions offset continued ethanol-related pains.   Amon...

Trends are set to combine in 2008, with Americanized ethnic flavors and healthy but indulgent products steering the market, while locally, ethically sourced food will continue to grow in popularity, says a new report. Packaged Facts Food Flavors and In...

International Flavors and Fragrances (IFF) has posted a strong sales performance across Asia, Latin America and Europe for its flavors division. For full year results, net income was recorded as increasing by $247m - up 9 percent from last year.Flavors...

The Virginia Senate voted unanimously Tuesday to phase out the use of artery-clogging trans fats in food sold at public schools, from the cheese pizza in the cafeteria to the chips in the vending machine. The bill would direct the state superintendent...

Bell Flavors and Fragrances has responded to concerns over the use of diacetyl in popcorn by developing butter flavors that are free from the additive. The company claims its replacers provide the same fatty, creamy mouth feel that diacetyl does, and ...

A union for U.S. hotel, restaurant and kitchen workers has called on cooking oil manufacturers to stop using a toxic butter-flavoring additive called diacetyl."It could pose a serious health risk to commercial cooks and UNITE HERE is calling for f...

Wayne Watson, from Centennial, Colorado, is thought to be the only consumer of popcorn to have developed the rare lung condition bronchiolitis obliterans (popcorn lung).   Watson's lungs have been damaged by the flavour chemical diacetyl in the artif...

Westchester County’s ban on the use of cooking oils that contain trans-fat is now in effect for restaurants, school cafeterias and other licensed food service establishments. Starting January 15, 2007, Health Department inspectors will check for trans...

Cargill today reported net earnings of $954 million for the 2008 second quarter ended Nov. 30, up 44 percent from $662 million in the same period a year ago. In the first six months, the company earned $1.87 billion, a 61 percent increase from $1.16 b...

The Canola Council of Canada has said it wants to work with the food industry to develop an improved form of the oil to increase its appeal, amid international fears over its cost. Global income growth is pushing up demand of canola oil in countries su...

Following the lead of New York City and Brookline, health regulators in Boston last night took the first step toward banning artery-clogging trans fat from French fries, doughnuts, and other food sold in restaurants and corner stores. The Boston Publ...

More than seven million kilos of high-stability canola oil has been used in Canadian KFC restaurants since the company ditched its vegetable shortening frying methods last year in favour of the healthier alternative. Demand from the restaurant chain, ...

Using the asparaginase enzyme to treat French fries could reduce the formation of acrylamide by 60 per cent, a joint Chilean-Danish study has reported. The study, published on-line in the journal Food Chemistry, weighs into the hot topic of acrylamide ...

Calgary may be making history this week as the first Canadian city to ban trans fats in restaurants, but that doesn't mean eating out will soon become much healthier. Some nutrition experts are concerned the massive push to eliminate trans fats in Ca...