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A five-colour nutrition label is more effective than three, says French advisory body – but industry has slammed it as simplistic while critics say it is more confusing than traffic-light labels.
Read MoreAnalysis of the aroma compounds of virgin olive oil (VOO) occurs through the lipoxygenase (LOX) pathway comprising mainly the actuation of LOX and hydroperoxide lyase (HPL) enzymes. It’s important to…
Read MoreIncreasing consumer interest in bitter flavours could help manufacturers regain momentum on sodium reduction initiatives, many of which are stalled due to the common perception that less salt equals less…
Read MoreThe IOC has officially launched its new campaign to promote olive oil on 2 July at a reception held in the famous restaurant Enju in the Japanese capital, in the…
Read MoreThe Organic Federation of Australia was saddened to see the result of the Supreme Court decision last Thursday, in the Steve Marsh/Baxter GM Contamination case in Western Australia. Steve and…
Read MoreThe 2015 Sydney Spring Fine Food Show Olive Oil Competition achieved a record 136 entries, with the competition saw judges tasting the finest olive oils, in addition to olives and…
Read MoreThe Australian olive industry has developed rapidly since the early 2000s and one of the biggest innovations has been the mechanisation of harvesting.Boundary Bend Victoria production manager, Ryan Norton, has…
Read MoreAn innovative introduced to the 2014 and 2015 AOA and Olives SA Table Olive Competitions was the inclusion in both the testing and blind tastings of 20 commercial green, black…
Read MoreIt’s a startling statistic. In just eight years since Gregg Kelley took over as CEO at California Olive Ranch (COR), the company’s revenues have rocketed from $2 million to an…
Read MoreOlive Council (IOC) predicts olive oil production for this harvest season will be somewhere between the last one (the worst in nearly twenty years), and the one before that (the…
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