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Five years ago the European Union nutrition and health claims regulation (NHCR) became law. Around the bloc, hopeful EU healthy foods and supplements stakeholders submitted more than 44,000 health claim applications.
An oxygen-sensitive colour change sensor used to determine the shelf-life of packaged food could challenge industry food quality and safety practices, says its UK-based inventor.
Sounds like a great progression in food safety for the table olive and olive product producers – Ed.
Soon you may be able to buy olive oil in bioplastic bottles made from a compound found in olive skins, thanks to the work of a Spanish researcher. Jesús Zorrilla has found a way to extract PHAs (poly-hydroxy-alcanoates) from the residues of olive skins, which in turn can be used to make plastic containers that are non-toxic and 100 percent biodegradable.
Input from Nestlé, Kellogg, GlaxoSmithKline, Merck, DSM, Unilever, Cargill, Ocean Spray, Kraft, Danone, Health Canada, the University of Milan and 45 other parties has informed fresh EFSA guidance on antioxidant and cardiovascular health claims.
While debate swirls around how to ensure the quality of extra virgin olive oil in the United States, Europe and elsewhere, consumers in India are getting an entirely different message. In a new campaign rolled out by the country’s largest olive oil marketer, it’s the lowest edible grade – one that can’t even legally be called ‘olive oil’ in most places – that Indians should turn to for a healthier diet. Introducing the only major campaign in the world to promote olive pomace oil.
The National Table Olives Committee’s discussion paper is available for comment and feedback, with input providing the basis for the development of draft Australian Standards for Table Olives during 2012. All olive industry participants are invited to make comment on the issues raised in this discussion paper, which can be downloaded at https://www.olivessouthaustralia.com.au/index.php/home/1-general-info/35-discussion-paper-on-table-olives or from the AOA website. Please forward comments before the end of January 2012 to Peter McFarlane, by post to 33 Phillips St, SOMERTON PARK SA 5044; by fax on 08 8376 7048 or via email to [email protected].
Some consumers remain unaware of the importance to look for a trusted organic logo on organic products to guarantee they are getting what they are paying for, warns Dr Andrew Monk, director of the Biological Farmers of Australia. He warns that brands which choose to use an ‘organic’ claim without respecting recognised Australian standards, could face ACCC prosecution.
Olives New Zealand has recently announced details of its Conference 2012 – Let’s Get it On! The event will be held at the Five Star Sudima Airport Hotel, Auckland on Saturday, 24 March, with an ’Olives to Oil’ Processor Course the following day. Detailed conference program information and registration forms at: https://www.olivesnz.org.nz/uncategorized/conference-2012-lets-get-it-on-2/ Registrations close on 31 January 2012.
The ONZ OliveMark has been reviewed and some important changes are being made. The red sticker has been redesigned so that Olives New Zealand features more clearly. ONZ was considered not previously recognisable, and the change reinforces that it is a standard set by the national body. Sticker sales funds surplus to costs will also now go into a separate fund which, when sufficient, will be used for marketing – another great reason for growers and producers to support and utilize the OliveMark. In the meantime, ONZ members are invited to share their ideas on promoting the OliveMark by directing them to David Walshaw at [email protected].
Consumer perception of fats is undergoing a transformation, opening myriad opportunities for new product development, according to a new trend report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.