Feb 7, 2014 | International News/Trends, Olive Oil News, Research
Campden BRI has been chosen by the Rural Payments Agency to carry out chemical testing to ensure the authenticity of olive oil imported into the UK. The analysis will be carried out at Campden BRI’s state-of-the-art laboratories at its headquarters in Chipping...
Feb 7, 2014 | International News/Trends, Olive Oil News, Olives and Health
A paradigm shift is needed in the study of polyphenols to better understand the bioavailability, bio-activity, and the role of the gut microbiota in polyphenol metabolism and health benefits, say experts from academia and industry.
Feb 7, 2014 | International News/Trends, Olive Oil News, Olives and Health
With surging interest in the potential health benefits of polyphenols around the globe, experts suggest that there are still some major sticking points in the polyphenol success story.
Feb 7, 2014 | International News/Trends, Olive Oil News
The California Olive Ranch is bringing high-tech methods to olive oil processing, hoping to make a dent in the US market, the world’s third-biggest. It’s shaking up the industry in other ways too.
Feb 7, 2014 | International News/Trends, Olive Oil News
Taiwan’s Food and Drug Administration (TFDA) met with a European delegation in Taipei recently over its continuing refusal of certain shipments of olive pomace oil on the grounds they contain a green colorant. Olive Oil Times has been told that the delegation included...
Feb 7, 2014 | International News/Trends, Olive Oil News
So here’s the thing: shrimp is a good protein, low in calories. But shrimp is bland. On the other hand, olive oil is delicious. And when you infuse olive oil, you had an extra layer of deliciousness. Sauté your shrimp in an infused olive oil, and it comes out pretty...
