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A US District Judge granted class certification to those who bought any brand Filippo Berio olive oil with the exception of their organic olive oil, between May 2010 and June…
The International Culinary Center and the Olive Oil Times Education Lab will present its first Olive Oil Sommelier Certification Level 1 course on October 8-10 at the ICC’s New York…
NutraIngredients presents a final summary of notable research presented at the 10th World Congress on Polyphenol Applications in Porto this year.
Several food constituents that make up the Mediterranean diet have been strongly credited in extending life span, a 10-year follow-up study has shown.
Fruit and vegetable crops could be left to rot in the field and production in food processing sites, poultry sheds and veg packhouses threatened if restrictive migration controls deny farmers…
Fresh research from years 1-4 of the UK National Diet and Nutrition Survey (NDNS) rolling program has investigated the association between anti-inflammatory and antioxidant dietary patterns in reducing the onset…
KPMG and the Consumer Goods Forum recently polled 400 consumer goods retail and manufacturing executives from 27 countries. They’ve pulled the data for the 34% of respondents that were from…
The program will once again be led by Leandro Ravetti, one of the world’s leading experts in the growing, processing and standards of olive oil. https://www.oliveoiltimes.com/olive-oil-business/north-america/master-milling-course-returns-davis/52174
Final planning for the 2016 Olives New Zealand Conference is almost completed and the conference program and registration form will be available later this month. Being held in Wellington on…
Farmhouse, natural, artisan, organic, free-range – manufacturers and suppliers use such terms on labels to create the impression in a shopper’s mind that their food is better than the industrial-scale…