Industry News
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The past few weeks have seen the whole gamut of weather conditions experienced across Australia, from heat waves to heavy rains, floods and even cyclones. No doubt the effects are being felt in olive groves, and we’d love to know how yours has fared. Have you lost blossoms or young fruit to strong winds? Is your grove under water? Or parched from days of scorching heat? Send Olivegrower & Processor editor Gerri Nelligan an email with details of what’s been happening in your area, and she’ll compile a snapshot of how things are looking across the country. And New Zealand growers, we’d love reports from you too. Send your details to [email protected].
It’s getting closer, so now’s the time to lock in your place at the Olives New Zealand 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 here. Registrations close on 31 January 2012.
Spanish firm Probeltebio has joined a growing list of players in the olive oil extract space that has been hot ever since olive extract polyphenols won a rare botanical antioxidant health claim from the European Food Safety Authority (EFSA).
Fatty acids and phytochemicals found in fish oil and olive oil have been shown to block cellular mechanisms involved in the development of acute pancreatitis, say researchers. Read more here, and also in the coming January-February edition of Olivegrower & Processor’s regularHealth Round-up.
Use of low dose x-ray irradiation on vacuum packed asparagus can increase both shelf life and microbiological safety of the product, according to new US research.
Suitable for table olives, perhaps – Ed?
There is no interest in extending the shelf-life of products for up to five years from the food industry or the consumer, says a NASA scientist and an industry insider.
Consumption of ‘junk food diets’ containing high levels of trans fats may lead to brain shrinkage associated with Alzheimer’s, whilst consumption of foods high in vitamins may offer protection, says new research.
Still more reason for consumers – and food manufacturers – to switch to olive oil – Ed.
‘Naturality’, energy and muscle, bone and joint health will be among the top 10 food, nutrition and health trends for 2012, according to a report just published by New Nutrition Business.
Predicted as the largest trend, ‘naturality’ refers to products offering natural and intrinsic health benefits, or ‘free from’ artificial additives – olive oil!
Just a few more weeks and the 2012 edition of the annual Australian & New Zealand Olive Industry Directory will arrive in letterboxes across the globe (yes, it goes far further afield than just our shores). The industry’s most comprehensive guide to personnel, products and services, the OID, as it’s known, is a ‘must have’ for anyone involved in olive growing, processing or sales.
Online food and beverage industry news site FoodNavigator-USA has listed its predictions for the top five factors likely to have the greatest impact over the next year, and the news looks good for olive oil. The 2012 list includes functional foods for seniors, nutrition for children and ‘natural’ foods – all of which include our own ‘wonder food’ EVOO.