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Tom Mueller, whose investigations of the olive oil industry for The New Yorker and his 2011 book, “Extra Virginity, the Sublime and Scandalous World of Olive Oil,” helped give rise…
Read MoreStudies tackling pathogens and contaminants, both organic and inorganic, are highlighted in the UK’s Food Standards Agency’s (FSA’s) list of 2013 research priorities.
Read MoreManufacturers can test the Listeria-killing potential of heat treatments in factories by using the enzyme amylase to simulate the behavior of the pathogen, scientists have discovered.
Read MoreThe olive was first domesticated in the Eastern Mediterranean between 8,000 and 6,000 years ago, according to new research. The findings, published on February 5 in the journal Proceedings of…
Read MoreWhat do you know about olive oil? Are you an eager novice or a true olive oil master? The staff of Olive Oil Times has developed a simple quiz to…
Read MoreYou can’t sell olive oil in the current climate – right? And you definitely can’t make money out of it. While that’s undoubtedly the case…
Read MoreThe UC Davis Olive Center has launched a new testing program to provide sensory and chemical evaluation of olive oil samples, an initiative designed to help retailers and wholesalers better…
Read MoreNew World producers are renewing a bid to raise the limit for campesterol in olive oil to stop what they say acts as a trade barrier and discriminates against their…
Read MoreAustralian high street organic retailers have posted sales growth of around 5% or better for Christmas/December trade, despite their online operations being quieter than in 2011, Christmas Day not falling…
Read MoreA new survey to identify consumers’ understanding of country of origin food labelling has found that almost all Australians cannot make sense of what they read, and out of those…
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