Research
A growing body of science unraveling exactly why olives are so healthy – coupled with a new wave of olive-polyphenol ingredients targeting food and beverage makers – is prompting a…
We’re focusing heavily on getting labelling of our great quality EVOO right, ensuring that consumers know what they’re getting and get what they want when they buy olive oil. But…
Following on from a lively discussion session at the 2012 national conference, the AOA is undertaking a benchmarking survey of Australian groves. All information provided will be confidential and all…
A research group at the University of Jaén, Spain, has developed a new software program designed to evaluate and classify extra virgin olive oils. The innovative software is hoped to…
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).
Studies 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.
Manufacturers 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.
The 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…