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Myths about nutrition are nothing new but thanks to the internet, misinformation about food can spread like a virus as half truths are rapidly twisted into ‘facts’. Myth: olive oil produces carcinogens when it’s heated. Fact: what’s true is that when any cooking oil is heated to the point where it smokes (its smoke point)…
Farmers in the Grampians region are still taking stock of what the bushfire in their area will mean for production. Deirdre Baum owns an olive grove at Laharum, about 35 kilometres east of Horsham. While her house and restaurant were saved from the fire, she says almost all of her 11 000 olive trees were…
Research on better detection of olive oil fraud could receive about €5 million ($6.7m) under the European Commission’s new Horizon 2020 program. The nearly €80 billion program is the EU’s biggest research and innovation initiative and is advertised as promising “more breakthroughs, discoveries and world-firsts by taking great ideas from the lab to the market.”…
‘Join the olive oil revolution’ — this is the message spread across outdoor hoardings in Mumbai. The category has got a fresh boost with healthy ad spends, courtesy Interprofessional Olive Oil from Spain, which is the professional body representing the olive oil industry in Spain. It has marked an investment of €5 million in India…
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 testing, Taiwan’s Food and Drug Administration (TFDA) has announced that a nearly 17-ton shipment from the Italian supplier must be either destroyed or returned because…
Madrid’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.
Spanish olive oil production is predicted to more than double in 2013-14, more than making up for falling output in Tunisia and Greece, Oil World said. Spain’s pressed volume of the oil used for cooking and salad dressings is seen at 1.66 million metric tons from 710,000 tons the previous season, the Hamburg-based industry researcher…
Semi-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.
Solid growth for the US organic food market is expected to continue until 2018, according to a new report that puts a compound annual growth rate (CAGR) of 14% on the sector.
The (Tanzanian) government plans to establish research on olive production in order to identify whether the crop can grow locally, the Deputy Minister for Agriculture Food Security and Co-operatives, Adam Malima has said. Speaking in Dodoma last week, he said Tanzania has temperate weather, subtropical and tropical areas which allow production of the crop.