Olives and Health
Olitalia is the latest exporter to have its olive pomace oil rejected by Taiwan for allegedly containing the green colorant copper chlorophyll. Amid international concerns about the certainty of its…
Read MoreMadrid’s mohawked three Michelin-starred chef David Muñoz – known for his highly inventive Asian-Iberian fusion food – rates olive oil as the gastronomic ingredient with the most promising future.
Read MoreSemi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Read MoreMore than a year has passed, but tempers are still high in California over the issue of genetically modified foods (GMOs). Last November, voters in the state were given a…
Read MoreIt’s true that heating a cooking oil can change its chemical makeup, as well as its taste and nutritional value. But using cooking oil (olive or otherwise) to fry foods…
Read MoreSnacking as we know it will evolve, driven by an unruly consumer desire to try new and exciting concepts and companies must buck up and innovate to profit, says a…
Read MorePhytosterols can be added to dark chocolate to produce a cholesterol-cutting product capable of an FDA health claim, according to a study.
Read MoreThe Andalusian city of Córdoba hosted the first “International Congress of Extra Virgin Olive Oil” organized by QvExtra, an association of EVOO producers. The program featured presentations on health, gastronomy,…
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