Oils - Articles and news items

Optical sorting technology sows the seeds of success for Spanish olive processor

Industry news  •  24 March 2017  •  New Food

Technology from The Bühler Group now allows for the possibility of transforming a by-product of the pitted olive and olive oil industry into a new, natural, “super” ingredient…

Is biodegradable packaging the answer to the food’s climate change problem?

Industry news, Z Homepage Promo  •  13 March 2017  •  Kaunas University of Technology (KTU)

KTU researchers are creating biodegradable food packaging materials, which, in addition, will also keep food fresh for longer…

App note: Detection of squalene and squalane origin with flash elemental analyser and delta V isotope ratio mass spectrometer

Whitepapers, Z Homepage Promo  •  22 February 2017  •  Thermo Fisher Scientific

This application note assesses the chemical differences between squalane from shark liver oil and squalane from olive oil, and how the differences can detect origin and adulteration…

How modifying fat content in soybean oil improves efficiency

Industry news  •  17 February 2017  •  Institute for Basic Science

A discussion of the process behind editing two genes that contribute to the fat contents of soybean oil using the new CRISPR-Cpf1 technology…

Confectionery supplement

Issue 6 2016, Supplements, Z Homepage Promo  •  13 December 2016  •  New Food

In this supplement: filling oils in chocolates; Big Bear sweet makers; 3D printed sweets; cocoa butter crystallinity; chocolate cultivation and manufacturing; and ProSweets 2017 show preview…

Scientists sequence the complete genome of the olive tree

Industry news  •  4 July 2016  •  Victoria White, Digital Content Producer

Their findings could potentially lead to genetic improvements of the species for production of olives and olive oil…

Phoenix Group expands with new Nottinghamshire storage facility

Industry news  •  29 June 2016  •  Victoria White, Digital Content Producer

Phoenix Group has increased its footprint by 35% with the expansion of a third operating site to support its plans for future growth…

Omega-3 status map highlights possible public health issue

Industry news  •  20 June 2016  •  Victoria White, Digital Content Producer

A new study indicates that adults in most regions of the world have a low to very low status of omega-3 polyunsaturated fatty acids (PUFAs)…

Non-destructive monitoring the effects of light exposure on quality deterioration of extra virgin olive oils with fluorescence spectroscopy

Issue 3 2016  •  20 June 2016  •  Puneet Mishra, Marie Curie Early Stage Researcher, Centre for Process Analytics and Control Technology (CPACT), University of Strathclyde / Lourdes Lleó García, Assistant Professor, Universidad Politécnica de Madrid (UPM) / Natalia Hernández-Sánchez, Assistant Professor, UPM / Teresa R. Cuadrado Domínguez, PhD student, Facultad de Agronomía y Veterinaria UASLP / Margarita Ruiz-Altisent, Professor, UPM

Extra Virgin Olive Oil (EVOO), being an important source of antioxidants and healthy fats, is an economically important product of Mediterranean countries. Since EVOOs can only be produced during a limited period of time annually, in order to maintain its commercial availability throughout the year packaging materials such as glass, plastic and metals are used. The transparency of the glass and plastic materials exposes the oil to the natural light conditions leading to photosensitised oxidation. The oxidation of oils results in loss of minor chemical components that are responsible for sensory and nutritional quality…

DuPont’s Grindsted plant to become virtually CO2 neutral

Industry news  •  15 June 2016  •  Victoria White, Digital Content Producer

From 2017, DuPont’s Grindsted plant will become virtually carbon dioxide neutral when the plant’s large coal boiler is retrofitted to burn wood chips…

Replacing butter with vegetable oil may not decrease heart disease risk

Industry news  •  13 April 2016  •  Victoria White, Digital Content producer

The findings of a study suggest that using vegetable oils high in linoleic acid might be worse than using butter when it comes to preventing heart disease…

Linoleic acid found in grapeseed oil could lower the risk of heart disease and diabetes

Industry news  •  7 March 2016  •  Victoria White

Researchers found that men and women with higher linoleic acid levels tended to have less heart-threatening fat nestled between their vital organs, more lean body mass and less inflammation.

Why the UK’s coconut oil industry is heating up

Issue 1 2016  •  22 February 2016  •  Emma Woods, Technical Manager, Phoenix Speciality Oils

The rise in popularity of cold pressed coconut oil has been one of the UK food industry’s great recent success stories. However this food oil, and the manufacturing challenges it presents, are unlike any other.

An EU health claim for olive oil polyphenols

Issue 1 2016  •  22 February 2016  •  Dimitra Tsantaki, International Commercial Litigation and Food lawyer, Tsantaki, Michalinos & Tsalmanis Law Firm / Georgios Siragakis, Technical Director of Food Allergens Labs Group

The European Food Safety Authority (EFSA) has evaluated nearly 3,000 ‘general function’ claims and more than 250 other applications over the past few years. In the list of health claims which has been made on foods, as referred to in Article 13 (3) of Regulation (EC) No 1924/2006, a health claim has been established for olive oil polyphenols. The claim, as registered, is that “olive oil polyphenols contribute to the protection of blood lipids from oxidative stress”…

Andean Grain and Bioriginal team up for chia oil partnership

Industry news  •  12 February 2016  •  Victoria White

The announcement follows Andean Grain’s recent approval under European Union Novel Food regulations to legally market chia oil within Europe…

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