Daily Archives: May 26, 2015

  • Olive oil wholesale prices in Europe on 22 may 2015

    According to President and Chief panel ONAOO Marcello Scoccia, this week recorded pricing increase that affects all types and origins, stable but tending downward on the Italianorigin extra virgin. Remains stable the price of refined olive oils.

    20150526-093311.jpg

    Source

    VN:F [1.9.22_1171]
    Rating: 4.1/10 (44 votes cast)
    VN:F [1.9.22_1171]
    Rating: -1 (from 17 votes)
    According to President and Chief panel ONAOO Marcello Scoccia, this week recorded pricing increase that affects all types and origins, stable but tending downward on the Italianorigin extra virgin. Remains stable the price of refined olive oils.Source VN:F [1.9.22_1171]please... 
    Read More →
  • Over 97% of foods in EU contain pesticide residues within legal limits

    More than 97% of food samples evaluated by the European Food Safety Authority (EFSA) contain pesticide residue levels that fall within legal limits, with just under 55% of samples free of detectable traces of these chemicals. The findings are part of EFSA’s 2013 annual report on pesticide residues in food, which includes the results for almost 81,000 food samples from 27 EU Member States, Iceland and Norway.

    The 29 reporting countries carry out two monitoring programmes for the report: a national programme designed by each country, and an EU-coordinated programme under which all food control authorities monitor the same “basket” of food products. A combined total of 80,967 samples of a wide variety of processed and unprocessed food products were tested for the presence of 685 pesticides. The main findings are:

    – 97.4% of the samples analysed fell within legal limits;
    – 54.6% were free of detectable residues;
    – 1.5% clearly exceeded the legal limits, taking into account the measurement uncertainty, thus triggering legal or administrative sanctions against the food business operators responsible;
    – residues of more than one pesticide (multiple residues) were found in 27.3% of samples.

    The majority of samples (68.2%) were taken from food originating in Europe, with 27.7% coming from food imported from third countries. The percentage of samples from third countries exceeding legal limits was higher (5.7%) than for EU countries (1.4%). However, exceedance rates for imported food have fallen by nearly two percentage points (from 7.5%) since 2012.

    For the EU co-ordinated programme, the reporting states tested 11,582 samples from 12 food products – apples, head cabbage, leek, lettuce, peaches, rye, oats, strawberries, tomatoes, cow’s milk, swine meat and wine. The results showed that 99.1% of the samples contained residue levels within permissible limits and almost 53% contained no measurable residues.

    Compared with the results for 2010, when the same food products – excluding wine – were tested, the percentage of samples exceeding the legal limits has fallen for all food products tested.

    EFSA used the data from the EU co-ordinated programme to assess whether current dietary exposure to pesticide residues presented a risk to human health in the long term (chronic) or short term (acute). The Authority concluded that the presence of pesticide residues in food was unlikely to have a long-term effect on consumer health. For short-term exposure, the risk of European citizens being exposed to harmful levels of residues via their diet was rated as low.

    Article source

    VN:F [1.9.22_1171]
    Rating: 3.7/10 (47 votes cast)
    VN:F [1.9.22_1171]
    Rating: -4 (from 14 votes)
    More than 97% of food samples evaluated by the European Food Safety Authority (EFSA) contain pesticide residue levels that fall within legal limits, with just under 55% of samples free of detectable traces of these chemicals. The findings are part of EFSA’s 2013 annual report... 
    Read More →
  • Allied Market Research forecasts the global flavours market

    A new report by Allied Market Research forecasts the global flavours market to reach $15.2bn by 2020 at a CAGR of 4.3% from 2015 to 2020. In 2014 the natural flavours segment took over the lead to hold the majority of share in terms of value. Strong demand for organic processed food and beverages remained the major growth thrust for the natural flavours market segment. The growth outlook for natural flavours remains strong, but synthetic flavours may witness negative growth.

    Demand for organic and healthy food products, changing consumer preferences, introduction of new and enhanced flavours, and demand growth of processed food products has been instrumental in the growth of flavours market. Further, expanding purchasing powers, changes in eating habits, hectic work schedules and improper diets would supplement the market growth. To the contrary, factors such as stringent food safety regulations and few adverse effects on human health would pose a major challenge for the market growth. However, natural flavours have been able to address such concerns and would be growing further on this account.

    North America currently is the largest consumer of natural flavours. However, by 2020, Asia-Pacific will catch up and marginally lead the natural flavours market segment. In addition, the developing and advance developing nations would render the faster growth for the natural flavours market. Nevertheless, North America and Europe will continue to hold over half of the revenue share for natural flavours segment till 2020. Despite overall negative growth in synthetic flavours market, the outlook will remain slightly positive in Latin America, the Middle East and Africa. Asia-Pacific will remain the largest market for synthetic flavours by 2020.

    The flavoured beverage product segment is the largest in terms of revenue, closely followed by the bakery and confectionery, and savoury and snacks flavour segments.

    Article source

    VN:F [1.9.22_1171]
    Rating: 4.2/10 (53 votes cast)
    VN:F [1.9.22_1171]
    Rating: +2 (from 10 votes)
    A new report by Allied Market Research forecasts the global flavours market to reach $15.2bn by 2020 at a CAGR of 4.3% from 2015 to 2020. In 2014 the natural flavours segment took over the lead to hold the majority of share in terms of value. Strong demand for organic processed... 
    Read More →
  • How much salt to conserve table olives?

    A recent online article in Mumbai reported on containers of olives being held up at customs at ports around the country due to irregularities concerning the amount of salt in the brine solution being used to preserve the olives. The article cited national and Codex standards.

    The Codex Standard for Table Olives was revised in 2013 to harmonise provisions with the corresponding International Olive Council (IOC) Standard for Table Olives. The two standards can be considered as the international standards that should be used as references for international trade in table olives and olive products in general.

    For treated olives the minimum sodium chloride (salt) content is 5.0% in both standards and for other types of olives it is even higher (Natural olives 6%; Dehydrated and/or shrivelled olives 8%). The minimum salt content for pasteurised treated and natural olives is however governed by GMP (good manufacturing practices) as the olives are pasteurised to contain microbial growth/contamination and so the salt content in the brine should be less in comparison with other types of table olives.

    In such cases, trade partners therefore decide bilaterally the most suitable physico-chemical characteristics of the packing brine.

    Article source

    VN:F [1.9.22_1171]
    Rating: 3.2/10 (33 votes cast)
    VN:F [1.9.22_1171]
    Rating: +1 (from 7 votes)
    A recent online article in Mumbai reported on containers of olives being held up at customs at ports around the country due to irregularities concerning the amount of salt in the brine solution being used to preserve the olives. The article cited national and Codex standards. The... 
    Read More →