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Emerging foods categories such as muesli, oats and olive oils are getting increasingly competitive with more food marketers joining the rush to capitalise on increasing demand for health food. Edible…
Read MoreResearch and Markets has announced the addition of the “Successes and Failures Case Study: Olivari Mediterranean Olive Oil” company profile to their offering. Effective innovation is difficult to come by,…
Read MoreThe greening of Richmond has taken another step and another shade – as in olive green. A donation of 1,000 organic olive trees from McEvoy Ranch, a prestigious Petaluma-based olive…
Read MoreSome restaurant and foodservice “extra virgin” olive oils are so bad, a taste panel found them unfit for human consumption, according to a study released today. And while that might…
Read MoreOlives and its oil have been one of Argentina’s boom industries in recent years, but farmers are now begging the government for help to stay afloat, Clarin reports. The olives…
Read MoreConsumers have changed. So have olive bars. That’s a boon to both, and to retailers. While people are eating at home more often these days, they’re not dragging out the…
Read MoreThe retail prices of popular Spanish olive oil brands Carbonell and Koipe have shot up this month by as much as one euro in some cases, as consumers start to…
Read MoreThe global competitiveness of the U.S. commercial olive oil industry will be the subject of a US International Trade Commission (USITC) investigation. Consumption of olive oil in the US has…
Read MoreAntioxidant-rich ‘waste’ from olive oil production could be useful in the formulation of functional health drinks, suggest researchers.
Read MoreHow does the AOA define Extra Virgin Olive Oil? Extra Virgin Olive Oil is the natural oil from high quality olives that have been picked straight off the tree and…
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