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“It’s all about the details,” said Pablo Canamasas as he described how to process olives with maximum efficiency without sacrificing quality. Canamasas was the featured speaker at the fourth annual Master Milling course, sponsored by the UC Davis Olive Center on October 4-6 in Davis, California. The three-day course was a comprehensive look at all…
A successful scientific trial has pushed Comvita’s share price to a five-year high and suggests the company’s olive-leaf extract may help prevent a form of diabetes in overweight, middle-aged men. The NZX-listed health company well known for its honey products had its olive-leaf extract examined by the Liggins Institute at the University of Auckland. The…
On July 1, 2012 it became mandatory for certified organic packaged food produced in the EU to bear the EU organic logo, while last week a study from Stanford University claimed that organic foods are no different from other foods because their nutritional value is no greater. This is the mirror image of the biotech…
AN Andalucian olive oil has been voted one of the top 50 best food products by experts at an international food show in the UK. Cortijo de Suerte Alta natural extra virgin olive oil, from Cordoba, saw off competition from 8,800 foods and drinks from around the world to gain the honour, at the annual…
Emerging foods categories such as muesli, oats and olive oils are getting increasingly competitive with more food marketers joining the rush to capitalise on increasing demand for health food. Edible oil major Marico will extend its Saffola brand into the muesli market this week, likely to be followed by GlaxoSmithKline Consumer Healthcare (GSKCH)’s within few…
Research 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, but it is the key to sustained competitive advantage in the consumer packaged goods industry. Lessons can be learned from both successes and failures. This…
The greening of Richmond has taken another step and another shade – as in olive green. A donation of 1,000 organic olive trees from McEvoy Ranch, a prestigious Petaluma-based olive grower and olive oil producer, arrives in town that day for initial distribution to the community. Trees were given out at the town’s farmers market.…
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 not be surprising to diners, nearly all of the inedible oils sampled actually passed the most commonly used chemical purity tests. The report, from the…
Olives and its oil have been one of Argentina’s boom industries in recent years, but farmers are now begging the government for help to stay afloat, Clarin reports. The olives produced in Argentina are mostly exported, and currency fluctuations have made the price paid for the olives abroad shrink in comparison to the costs of…
Consumers have changed. So have olive bars. That’s a boon to both, and to retailers. While people are eating at home more often these days, they’re not dragging out the Mix Master and heating up the Viking range to cook from scratch. They’re more likely assembling meals from ready-made or almost-ready-made items. Meanwhile, supermarket retailers…