Over the course of more than 100 years in business, ADM’s U.S.-based research and development professionals have led or collaborated on the development of a host of important innovations involving food ingredients, biofuels and industrial products. ADM’s initial forays into soybean crushing in the 1930s ultimately led to the rapid development of soybeans in the United States. In the early 1970s, we employed newly developed enzyme technology to produce CornSweet® 42 high-fructose corn syrup, and we were instrumental in developing the chromatographic technology that led to a 55 percent version a few years later. More recently, in response to consumer demand for healthier, great-tasting foods, we created a line of no/low trans-fat shortenings and margarines, a line of white whole-wheat flours, and a line of wheat protein isolates that reduce fat and calories in everyday foods.
