Fundamental research from the US suggests that an enzyme could
convert sugars in the presence of olive oil to form 'nano
organogels' - potentially leading to novel delivery systems for
food preservatives, flavours, and bioactive...
The health benefits associated with olive oil together with an
increased interest in Mediterranean foods have contributed to the
growth of an "invigorated" market for the product in the US,
according to a new report.
Olive oil prices in Spain rose by 6.8 per cent between January and
February 2006 and increased by 37.2 per cent during the last 12
months, as a result of the shortfall in the country's production.
Sales of olive oil in the UK have surpassed sales of standard
varieties - vegetable, sunflower and seed oils - for the first
time, according to Mintel.
Health benefits of the Mediterranean diet continue to gain credence
with yet another study showing a diet rich in fruit, vegetables and
olive oil could reduce the risk of heart disease.
Health benefits of the Mediterranean diet continue to gain credence
with yet another study showing a diet rich in fruit, vegetables and
olive oil could reduce the risk of heart disease.
Olive oil has become the latest food to win the FDA's approval,
receiving a cautious nod that will allow the product to display a
qualified health claim for its potential to reduce coronary heart
disease (CHD).
Natural, plant-derived ingredients have been the source of
inspiration for some of this year's most innovative new food
products, often being used to boost the healthy image of
traditional products.
Spanish nutritional oils company Genosa I+D has launched an olive
oil-based product, enriched with fish oil and antioxidants, to give
it an ideal balance of fatty acids.
Fine foods are flourishing across Europe as consumers become
increasingly uninspired by mass-produced food, finds a new report,
that also confirms growth opportunities in the organic and natural
foods domaine.
Important losses of chlorophyll, carotenoids, and total phenol
content in virgin olive oils occur after a 12-month storage period,
report Spanish researchers.