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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…
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 (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…
Olive oil brands, such as Leonardo, Borges and Figaro, are expected to get cheaper by up to 20% (in India), as crop production turns normal. During the course of the…
More than a year has passed, but tempers are still high in California over the issue of genetically modified foods (GMOs). Last November, voters in the state were given a…
Foods may taste better when they carry eco-friendly labels – at least for consumers who are concerned about sustainability, according to a study published in PLoS ONE.
It’s true that heating a cooking oil can change its chemical makeup, as well as its taste and nutritional value. But using cooking oil (olive or otherwise) to fry foods…
Snacking as we know it will evolve, driven by an unruly consumer desire to try new and exciting concepts and companies must buck up and innovate to profit, says a…
Phytosterols can be added to dark chocolate to produce a cholesterol-cutting product capable of an FDA health claim, according to a study.