Jan 13, 2014 | International News/Trends, Olive Oil News, Olives and Health
‘Join the olive oil revolution’ — this is the message spread across outdoor hoardings in Mumbai. The category has got a fresh boost with healthy ad spends, courtesy Interprofessional Olive Oil from Spain, which is the professional body representing the...
Jan 13, 2014 | International News/Trends, Olive Oil News, Olives and Health
Olitalia is the latest exporter to have its olive pomace oil rejected by Taiwan for allegedly containing the green colorant copper chlorophyll. Amid international concerns about the certainty of its testing, Taiwan’s Food and Drug Administration (TFDA) has...
Jan 13, 2014 | International News/Trends, Olive Oil News, Olives and Health
Madrid’s mohawked three Michelin-starred chef David Muñoz – known for his highly inventive Asian-Iberian fusion food – rates olive oil as the gastronomic ingredient with the most promising future.
Jan 13, 2014 | International News/Trends, Olives and Health
Semi-solid vegetable oils created using low-calorie sugars such as mannitol and sorbitol dioctanoates could provide alternatives to trans- and saturated fats, according to new research.
Jan 13, 2014 | International News/Trends, Olives and Health
More than a year has passed, but tempers are still high in California over the issue of genetically modified foods (GMOs). Last November, voters in the state were given a chance to decide if companies should be forced to label any products they sell that contain...
Jan 13, 2014 | International News/Trends, Olives and Health
It’s true that heating a cooking oil can change its chemical makeup, as well as its taste and nutritional value. But using cooking oil (olive or otherwise) to fry foods doesn’t generate trans fats. That said, some oils are better suited for high-heat...
