Research
Most European consumers think origin is an important factor when making food purchasing decisions, according to a new report from The European Consumer Organisation (BEUC).
Read MoreStudies tackling pathogens and contaminants, both organic and inorganic, are highlighted in the UK’s Food Standards Agency’s (FSA’s) list of 2013 research priorities.
Read MoreManufacturers can test the Listeria-killing potential of heat treatments in factories by using the enzyme amylase to simulate the behavior of the pathogen, scientists have discovered.
Read MoreThe olive was first domesticated in the Eastern Mediterranean between 8,000 and 6,000 years ago, according to new research. The findings, published on February 5 in the journal Proceedings of…
Read MoreThe UC Davis Olive Center has launched a new testing program to provide sensory and chemical evaluation of olive oil samples, an initiative designed to help retailers and wholesalers better…
Read MoreAustralian high street organic retailers have posted sales growth of around 5% or better for Christmas/December trade, despite their online operations being quieter than in 2011, Christmas Day not falling…
Read MoreTrying to grow olives in the northern rivers is a real art as mostly the trees do not produce nearly enough to make it viable for farmers to pursue. Whilst…
Read MoreA proof of principle study has shown that a change in diet can be remarkably effective in reducing inflammation over just six weeks. The research was conducted on a group…
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