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The ACCC is running a free webinar for Australian food businesses, looking at the new Country of Origin Food Labelling (CoOL) Information Standard. ACCC Deputy Chair Dr Michael Schaper will…
A team of ecologists at the Centre for Ecology and Hydrology (CEH) in the UK have released a study in which they constructed a scientific model which may be able…
Last fall, researchers at Wright State University announced they had found that emerald ash borer can develop from larvae to adulthood on a species of olive tree. Today, that study…
In the summer of 1965, a team of researchers at the University of Florida formulated a carbohydrate-electrolyte beverage to help their football players cope with heat and heat-related illnesses. Since…
Why the food sector attracts organised crime groups, protecting authentic Italian products and an added company to the project were highlights of the Food Integrity conference last week.
Leading members of the functional foods, supplements and healthy nutrition industry gathered in Geneva to celebrate huge successes … and find out who won out in the battle to become…
Waste from the olive oil industry like olive stone ash, ground olive stones, and sludge from pomace oil extraction can be used as effective secondary raw materials in the making…
Over the last decade, Portugal has quadrupled its production of olive oil and tripled its volume of exports. The figures represent a radical shift in the country’s olive oil industry,…
Entries are now open for the spring season of the 2017 Sydney Royal Fine Food Show, which includes the Olive Oil categories. Sydney Royal medals provide both peer recognition…
All ONZ grower members should now have received Certification documentation and submissions are now open. Don’t miss the opportunity to have your oil wear the trusted OliveMark quality guarantee. Documentation…