Articles Tagged with ''olive oil''

Switching to Healthier Oils and Fats Takes Precedence

Many processors are switching to recently developed high-oleic versions of popular and inexpensive oils and shortenings

May 26, 2020

Vegetable oils still lead the field over animal-based fats when it comes to new food oil developments. Perceived as healthier in that they contain more unsaturated fatty acids, they have faced challenges when it comes to cooking or baking, as they are not normally robust at the high temperatures needed in heat processing.

2020 PREDICTIONS: FATS & OILS

The Cutting Edge Science and Technology of Food Oil Production

New sources of oil from seeds, grains, and algae are expanding options for processors

David Feder , RDN

November 25, 2019

Food oils and fats certainly benefit from the ongoing advancements in seed oil breeding, extraction technology, functionality improvement, and competition in the multibillion dollar field. And, as pointed out in these pages, new sources of oil from seeds, grains, and even algae are constantly expanding the options for processors.

Food Oils Are Healthier and More Diverse Than Ever

Oil Boom

Stuart L. Cantor PhD

April 29, 2019

The global food fats and oils market is expected to surpass $270 billion dollars by 2023, with a compound annual growth rate (CAGR) of 5.2% during the forecast period (2018-2023).

Carapelli Olive Oil Blends

Award-winning extra virgin olive oil brand celebrates a unique and innovative connection to the art and craft of olive oil

August 2, 2017

Carapelli combines old world craftsmanship and new world standards, a perfect addition to a healthy lifestyle and enhancing the everyday cooking moments.

Shortage of Olive Oil Predicted

This year's harvest appears to be twenty percent lower than last year

October 20, 2014

Harvest reports from the major olive growing areas around the world indicate a significantly smaller crop in 2014, and combined with the steady growth in demand for Extra Virgin Olive Oil, the news has experts expressing concern about a shortage of top quality olive oil.

Carroll Shelby Foundation Launches Southwestern Food Line

Carroll Shelby’s Terlingua Texas offer a range of infused olive oils and vinaigrettes

October 17, 2014

The Carroll Shelby Foundation has launched the “Carroll Shelby’s Terlingua Texas” food line of authentic Southwestern products.

Polyphenol Power

A diet rich in polyphenols significantly improved glucose metabolism in individuals at high risk for diabetes and cardiovascular disease.

June 6, 2014

The study of polyphenols has been popular for some time now, with study after study touting the benefits of coffee, green tea, or dark chocolate.

Award for Chef Mary Ann Esposito

Chef Mary Ann Esposito has been named the recipient of the prestigious 2013 Premio Artusi Award.

September 23, 2013

She has served as a renowned ambassador for the Italian culinary arts, teaching millions of Americans the art of regional Italian cooking.

Olive Oil May Improve Cognitive Function

March 6, 2012

A study by the Lipid Unit of the Barcelona Hospital Clinic suggests that high consumption of olive oil, along with other foods rich in antioxidant polyphenols, may improve cognitive function and prevent neurodegenerative diseases.

Wild About Tuna: Wild Planet Foods Inc.

2012 March Abstracts

March 1, 2012

Wild Planet Foods Inc. recently introduced a new premium-quality tuna “so luscious the addition of mayonnaise would just ruin it,” notes the company. Packed in Spanish olive oil and cooked only once to retain the naturally high levels of omega-3 and fresh flavor, these extremely moist, thickly-cut Albacore fillets come apart at the touch of a fork.

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