Research
Some restaurant and foodservice “extra virgin” olive oils are so bad, a taste panel found them unfit for human consumption, according to a study released today. And while that might…
Read MoreAntioxidant-rich ‘waste’ from olive oil production could be useful in the formulation of functional health drinks, suggest researchers.
Read MoreResearch and Markets has announced the addition of the “Successes and Failures Case Study: Olivari Mediterranean Olive Oil” company profile to their offering. Effective innovation is difficult to come by,…
Read MoreNew research published in the International Journal of Food Microbiology has paved the way for the novel use of olives as a source of probiotics in our diets. Probiotics are…
Read MoreGlobal consumers’ intent to buy foods and beverages online has grown 44% in two years, with over a quarter (26%) planning to buy online in the next three to six…
Read MoreHigh demand for environmentally friendly goods is providing the food industry with growing opportunities to create a new and unique supply chain system that offers advantages for everybody, according to new research.
Read MoreThe use of nano-filtering technology could help in the recovery and purification of bioactive ingredients such as phenolic compounds from fruit wastes, say researchers.
Read MoreWhich olive oil farms are thriving and which ones are diving – and why – is the focus of a new European Commission report. Covering the three main EU producers – Spain, Italy, and Greece – the “EU olive farms report” analyses trends in cost, margin and farm income in the decade to 2010. The short answer is that income has been on a more or less drastic decreasing trend everywhere except Extremadura and Sicily. Not only that but the average income of olive oil farms is significantly lower than the average for all farms.
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