- Luxe Pack Monaco 2015 will take place from Wednesday 21 to Friday 23 October in the Grimaldi Forum. Reprising the basics of what has made this event such a benchmark worldwide for creative packaging in every sector, this 28th edition gives pride of place to innovation, and promises...
Luxe Pack Monaco 2015 will take place from Wednesday 21 to Friday 23 October in the Grimaldi Forum. Reprising the basics of what has made this event such a benchmark worldwide for creative packaging in every sector, this 28th edition gives pride of place to innovation, and promises a significant increase in the number of exhibitors: New spaces opening this year within the Grimaldi Forum, enabling still more exhibitors to be received: more than 450 are expected this year!
The Indigo space (formerly Café Llorca) is now fitted out as an exhibition space, and the Diaghilev Hall will be enlarged this year. Be this as it may, there is no question of any let-up concerning the criteria of know-how, innovation and creativity that have marked out the event since its inception, and which have contributed to the International reputation of Luxe Pack.
The 28th Luxe Pack Monaco exhibition will host a record number of exhibitors. Out of the 450 companies selected for their know-how, 65 will be exhibiting for the first time. Each of them will play a part in enhancing the exhibition’s offering, through their quality, creativity and technicality, in order to guarantee an exceptional offering of know-how to international brands.
“Luxe Pack Arena”, exclusive round tables to present the latest innovations, whether in the field of digital or on the techniques of finishing and decoration, to still cultivate the principle of the exclusivity and rarity of luxury products…but also entertainments and inspiration areas to imagine differently the packaging of tomorrow.
Once again there is a program of conferences and debates offering the floor to the top experts and providing, through the testimonies of the brand movers and shakers, specific content for their audiences on topical subjects as diverse as the trends and challenges of the sector against the background of COP 21, the crossover influences between the packaging of wines & spirits and perfumes, strategies for Asia in 2025, and many more still.
The largest platform of creative packaging manufacturers in the world.
Record breaking numbers! 450 exhibitors, 70 of which are new to LUXE PACK this year!
Showcase of tomorrow’s trends
LUXE PACK bringing you the latest solutions for today’s marketing, technological or compliance issues: 3D printing, smart packaging, eco-design, and emerging novelties!
A privileged access to innovative packaging
300 exclusive product introductions are traditionally announced at LUXE PACK!
A dynamic think-tank
A strategically varied selection of global experts within all realms of creative packaging. LUXE PACK… a true think tank!
Discover the new know-how presented at the show this year, click here!
IDICE SAS – 33 Cours de Verdun – 01106 OYONNAX
Tél. : +33 (0)4 74 73 42 33 – Fax : +33 (0)4 74 73 45 22
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- There are a lot of hydrating creams and other cosmetics for your skin. These products are already prepaired, packed in small boxes, convenient and easy to apply on the skin.But the using of olive oil is not as simple as it seems to be: combined with other ingredients or simply...
There are a lot of hydrating creams and other cosmetics for your skin. These products are already prepaired, packed in small boxes, convenient and easy to apply on the skin.But the using of olive oil is not as simple as it seems to be: combined with other ingredients or simply pouring it on your body, it has miraculous effects.
In fact, using both glass the oil soaps and products based on olive oil skin care is like having the best of both “sides”.
• Soft and shiny hair. olive oil is rich in fatty acids can penetrate the hair cuticles, softening dried ones. Celebrity stylists and beauticians recommend to put a few drops of this substance palm and rub until the skin begins to glow. Then massage your hair with oil from peaks.
• Moisturizing skin. Apply oil every night on the face, around the eyes and wrinkles. You’ll notice how the morning your skin will be softer and smoother.
• Cleanser. If you blush with eyeliner, mascara and blush, as do the women to put their eyes out, certainly you know how hard it is to cleanse. A cleanser is easy to use in a drawer in the kitchen! Apply a small amount of oil on a cotton pad and makeup removal around the eyes will be a breeze!
• Soak your elbows. It is commonplace to observe that the spring and summer of sharp elbows. But why not take care of all year aceastp “alligator”? So whether it’s time for the beach or just a dinner out, you’ll have one less concern regarding your physical appearance! Soak your elbows in a bowl with warm olive liquid(you can heat in the microwave). Repeat as often as necessary, and your elbows will be softer than ever!
• Stretch. Both women and men can face these small and depressing marks on the skin that occur on the abdomen, buttocks, hips, thighs or breasts. Although they appear most often on the abdomen, in the last months of pregnancy, they can also be found in people who lose weight or lose muscle faster. To remove these marks on the body, massage the area with olive oil at least twice a day and you will see that results will appear!
• Sexy legs. Because your feet become soft and velvety, first soak them in vinegar, then rub them with this oily liquid firm. For a faster effect, you can leave the oil to act overnight!
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- In October 2015, the Domina Milano Fiera, will be officially presented a new idea that will revolutionize the world of international competitions of extra virgin olive oil. This time, the center of the scene, Italy the great oils copyright. Name revealed: Domina International...
In October 2015, the Domina Milano Fiera, will be officially presented a new idea that will revolutionize the world of international competitions of extra virgin olive oil.
This time, the center of the scene, Italy the great oils copyright.
Name revealed: Domina International Olive Oil Contest (D-IOOC), which brings together so many events into one. Besides the competition, there will be training sessions, an international conference, guided tastings by large tasters world, and a playful side to the city that will host the International contest: Palermo; all these elements that embellish the new event world oil production.
Organized by Vinar Argentina SA and Antonio G. Lauro Italy Domina, Domina competition International Olive Oil Contest was founded in order to promote and develop the sector of extra virgin olive oil of high quality and with the aim to combine the olive oil olive oil to healthy eating and nutrition, and to inform about the benefits to the health of consumers.
The olive oil taster and consultant Antonio Lauro has for years believed that Southern Italy — including the famous olive oil-producing regions such as Calabria, Apulia and Sicily — was in need of its very own high-profile olive oil competition.
Now he says it will have just that, with Lauro at the helm of the new Domina International Olive Oil Contest (D-IOOC) to be held from May 13-17, 2016 in Palermo, Sicily.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The olives are so many and so beautiful, they are ripe at the right point and, thanks to the rains last month, their pulp is soft and swollen. A new harvesting season starts in middle of November. We are very excited and look forward soon to taste the New Superior Organic Olive...
The olives are so many and so beautiful, they are ripe at the right point and, thanks to the rains last month, their pulp is soft and swollen.
A new harvesting season starts in middle of November. We are very excited and look forward soon to taste the New Superior Organic Olive Oil Argali!
His name is Giovanni Bianchi and he is a small organic olive oil producer in Gargalianoi (Messinia), Greece.
After years of insistence by relatives and friends, finally the birth of the brand “ARGALI” to enable people who seek quality in nutrition and respect for the environment to buy their superior organic olive oil.
In 2015 the EVOO produced by Giovanni Bianchi achieved a “Diplome Gourmet” at AVPA Paris and a distinction in the international competition “L’Orciolo D’Oro”.
In a few words about Argali Organic Olive Oil
Giovanni Bianchi comments:
Thank you for giving us a little of your time. We are going to show you who we are, what we do and our product : organic olive-oil.
Few years ago we coincidentally get involved with the Greece and strongly linked to his history, natural beauties and obviously, we immediately loved one of his best product: the olive’s oil.
We strongly believe in an full organic approach to food production, against the money profit ideal on which is founded the actually way to make business. We are trying to adapt the protection of natural resources, the respect of nature, a not invasive and unnaturally way of production with our desire to offer you our final product.
What we do
Our work is in progress, since we are a young company, our target is not the profit but instead the great chance to share with you our superior organic olive oil. We got almost 200 olive trees in Gargaliani. In our olive grove no fertilizers, pesticides or weed killers are used whatsoever.
Since 2007 we are certified BioHellas, the most important greek “Inspection and Certification body for organic products”. The soil is fertilized with olive leaves retrieved from the olive mill and the olive trees are not watered.
The olive trees of the Koroneiki variety are perfectly adapted to the dry climate and rocky terrain. The fruits are very small, black and green and are very dense clusters on the branches. While the usual olive oil yield is approximately 10 liters per tree, in our cultivation the trees produce only 2 to 5 liters of the purest green extra virgin olive oil. We deliberately sacrifice quantity to produce the best quality oil with a very light ecological footprint.
Harvest time is in November and December and the olives are pressed within 12 hours of harvesting to ensure very low acidity. Pressing takes place at 27 degrees Celsius so that the oil maintains its aroma and a large amount of polyphenols (natural antioxidants).
Where we are
Our olive grove is in Gargaliani, Messenia. Gargaliani is a small town in the west Peloponnese, situated on a small rising that overlooks a vast valley of olives.
This beautiful view of green olive groves contrasts with the deep blue of the sea, and in the background there is the picturesque island of Proti. This is the area where Nestor, King of Pilo and one of the Argonauts reigned, and to whom Telemaco turned, when he was searching for his father Ulysses, after the Trojan War.
For anyone looking for a healthy food and unique taste. Our Organic Olive Oil is ARGALI is ready for you!
You can Buy Argali Organic Olive Oil directly from company websiteVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- The organizers of the World Olive Oil Exhibition are happy to announce that Aris Kefalogiannis will be one of the key speakers at our Cycle of Conferences on March 2016. The importance of such a professional is that he is not only a successful entrepreneur who has created Gaea,...
The organizers of the World Olive Oil Exhibition are happy to announce that Aris Kefalogiannis will be one of the key speakers at our Cycle of Conferences on March 2016. The importance of such a professional is that he is not only a successful entrepreneur who has created Gaea, the main international Greek food and olive oil brand, but he is also an ambassador of the Greek food industry and olive oil sector.
Aris Kefalogiannis managed to lead Gaea in major international markets to the number one Greek brand, gaining numerous international awards for product quality and taste, while Gaea’s extra virgin olive oils are the 1st Carbon Neutral Olive Oils worldwide. Gaea was awarded with the 2013 Import/Export category at the European Business Awards, the 1st Greek company ever to be awarded at this prestigious competition.
Gaea products are exported to 26 countries, including the USA, Germany, the UK, Russia, and Norway.
Aris Kefalogiannis is the Vice Chairman of the Board of Directors of the Greek Confederation of Olive Oil Industries (SEVITEL) and, it is worth noting that he is also an Olympic champion with the Greek national water polo team, at the Los Angeles Olympics, held in 1984 (ranked 7th place); he also participated in the Moscow (1980) and Seoul (1988) Olympic Games.
During a recent interview in the renowned magazine Olive Oil Times, Kefalogiannis analyzed and reflected upon some of the key features that are setting the critical current situation of his country, Greece, and its businesspeople. “Production and exports have continued without interruption during the financial crisis, even after banks were closed and capital controls imposed, with Gaea introducing a new olive oil and olive pack line in the United States on July 13”.
Kefalogiannis says Gaea is not delaying anything during the crisis: “The target is to keep serving our clients every day; this is the most important thing. As long as we manage to do that, we are aware that we will be healthy and alive as a company. Our emphasis on crisis management is to continue operating and loading our orders”.
Kefalogiannis suggests that “three pillars” could be central to an economic recovery: 1) the Greek diet, 2) tourism, including culinary tourism, and 3) shipping. “No matter how far you look into Greek history, you will see that olive oil dominates our diet. It is the basis of the Mediterranean diet, and all scientists attest to its benefits”. Featuring traditional Greek products, Gaea has been helping to introduce the traditional diet of Greece to the world, both as part of Mediterranean cuisine and in terms of its unique healthy features.
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- IOE had been successfully held for nine editions, attracts most excellent oversea and domestic edible oil and olive oil manufacturers , importers and exporters, agents and distributors participate, has been recognized the largest, most professional , most authoritative edible...
IOE had been successfully held for nine editions, attracts most excellent oversea and domestic edible oil and olive oil manufacturers , importers and exporters, agents and distributors participate, has been recognized the largest, most professional , most authoritative edible oil industry exhibition. After so years accumulation, the organizing committee have a huge databawishing him quick health recoveringse of professional audiences, organizers invite the visitors by multiple methods like phone call, SMS, email, etc..
One of the IOE organizers, Chinese Cereals and Oils Association Oil and Fat Processing Sub-Association (CCOA) is an affiliated institution of State Administration of Grain (SAG). CCOA has more than140 group members, which is the national authority academic organization for edible oil industry in China. CCOA take “Service develope the association” for the purpose, help enterprise utilize new technology and advanced management mode, promote industry international communication, and
promote the healthy development of industry.
From 2014, The International Olive Oil Council support the exhibition as a guilder to held conference and activities to standardize the China olive oil market with IOE organization, our aim is to provide the most professional platform for the oversea
olive oil manufacturers and exporters, and set up the international standard of high quality olive oils in China market.
Exhibition centre introduction: China Import and Export Fair Complex(Pazhou Exhibition Centre) covers a total area of 1,100,000 square meters which is the largest exhibition centre in Asia, with the most advanced facilities, highest level, satisfying the large
international commodities fair, large trading exhibition which need the comprehensive, multifunctional, high standards. Pazhou exhibition hall is the new image of the city and is one of the landmark building and tourism scenic spots, has the complete
supporting facilities and convenient transportation.
IOE has received the support from Guangdong Foreign Economic and Trade Office, Guangzhou Foreign Trade Bureau and Municipal People’s Government and relevant departments. And it will report the whole process through GZTV, Southern TV, Guangzhou Daily, Southern Metropolitan News, Phoenix TV, and Hong Kong Ta Kung Pao etc and put up numerous ads on bus and in the open air. That will attracts 100,000 professional audiences from main land and oversea to come to purchase.
The exhibition organizer will post and give out more than 500,000 tickets to invite professional person. What’s more, we will pay a visit and call the professional visitors who located on the Pearl River Delta.
With the support of chamber of commerce, the organizing committee of IOE will invite the profession attendees from Taiwan, Hong Kong, and Macau. With the support of foreign consult in Guangzhou and oversea exhibition organizing companies, the
organizing committee will invite the visitor groups from ASEAN (the Association of Southeast Asian Nations), South Korea, Japan, the United States, the European Union, the Middle East, the African union (AU).
The organizers will organize the supermarkets and whole-sale markets to purchase, such as Trust-mart, Wanjia Supermarket, Parknshop, Hongcheng Market, Jusco, Jillian, Xinyijia Sup ermarket , Markro, Guangzhou Grain and Oil Wholesale Market,
Guangzhou Ruibao Grain and Oil Wholesale Market, Guangzhou Dongwang Food Wholesale Market, southern Guangzhou Food Wholesale Market, Guangzhou Baiyunshan Agricultural Production General Market, Guangzhou Three-one Food
Wholesale Market, etc.
Download IOE 2016-Invitation Letter
Guangzhou Yifan Exhibition Service Co., Ltd
Ms. Zhang 13751710118
Web: www.ioechina.orgVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Chicago Conference Scores Well The inaugural Spend Wisely on Olive Oil Conference in Chicago was scored an average of at least 4.5 out of 5 on the three main issues of location (4.9), timing (4.5) and program quality (4.5). This came from 33% of the participants who responded...
Chicago Conference Scores Well
The inaugural Spend Wisely on Olive Oil Conference in Chicago was scored an average of at least 4.5 out of 5 on the three main issues of location (4.9), timing (4.5) and program quality (4.5). This came from 33% of the participants who responded to the post-conference survey.
The conference was co-organised by the North American Olive Oil Association and International Extra Virgin Olive Oil Savantes.
Attendees represented all interests in the North American Olive Oil sector – oil and vinegar franchise owners, large scale importers and distributors, foodservice, chefs, food media, and testing laboratories.
Planning is already underway for the 2016 Olive Oil Conference.
For a pictorial tour if the 2015 Conference see the Spend Wisely On Olive Oil Facebook Page
The First Taster’s Championship
The inaugural North American Extra Virgin Olive Oil Taster’s Championship was won by Hayley Stevens Miller of Saratoga Olive Oil Company. Hayley is an Associate Savante. The runner-up was Tomas Almeida from Sovena USA.
The Championship was based on the skills test used in the Savantes programme and includes; defect and intensity ranking, varietal identification, defect identification and triangle tests.
For more information go here
Melbourne Savantes 26-28 November 2015
26-28 November is the next Extra Virgin Olive Oil Savantes Programme in Melbourne at the Vibe Hotel in Carlton.
Amongst many others, the top two ranked extra virgin olive oils in the world, Venta del Baron and Rincon de la Subbetica, will be available for tasting as well as the overall winner of the Los Angeles Fair Extra Virgin Olive Oil Competition, Dievole.
The programme and registration information is available on the Savantes Website – Click Here
Modena Savantes, Italy – 24-26 February 2016
The dates for the Savantes Programme in Modena have been changed to the 24-26 February 2016. In the heart Italy’s fine food region, Modena is an ideal setting to taste the finest extra virgin olive oils. Visitors can also indulge in fine traditional balsamic vinegar, the best parmigiano reggiano and prosciutto, fast cars and motorcycles and the timeless singing of Pavarotti. That’s Modena.
Join us in Modena – Click Here
New York Savantes, June 22-24, 2016
We will be returning to New York for the fifth year to hold the Savantes Programme at the Tryp Times Square South Hotel in Manhattan.
The dates have been selected to coincide with the Summer Fancy Food Show which starts at the Jarvitz Centre on Sunday June 26. The Center is a 10 minute walk from the Savantes venue.
Join us in New York – Click Here
Congratulations to Associate Savantes
We welcome three new Associate Savantes from the Chicago programme. Rick Cummisford from Illinois, Brie Thompson from Montana and Eryn Balch from New York all achieved Associate status in the Savantes Testing Your Skill as a Taster. We now have 15 Associate Savantes, eight from the USA.
Two Associates, Sue Witeof and Hayley Stevens Miller, have achieved the status twice – in consecutive skills tests.
We are still searching for our first full Savante who must achieve 80% in the skills test. The closest to date is 73% achieved by 3 Associates.
For Associate profiles go to associate.savantes.comVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Are you confused by the shelves upon shelves of olive oils staring back at you in the supermarket? The myriad brands and grades are overwhelming, and the range in prices makes things even more confusing. Which one should you buy? Stress no more! We’ve got your back. Read...
Are you confused by the shelves upon shelves of olive oils staring back at you in the supermarket? The myriad brands and grades are overwhelming, and the range in prices makes things even more confusing. Which one should you buy? Stress no more! We’ve got your back. Read on for help navigating your way through the bevy of olive oils on the market.
Know The Basics
There are two different kinds of olive oil you should have in your kitchen: one you cook with and one you use as a condiment or a finishing component. Choose olive oil instead of butter or vegetable oil when cooking. And make a dish sing with a healthy drizzle of the good stuff right before serving.
Cooking Olive Oils are intended for cooking and are typically less expensive than the full-bodied oils that you want to use on a dish right before serving. Filippo Berio and Bertolli both make good cooking oil versions. Their mild flavor means they won’t overpower a dish, so if you have other flavors you want to shine through, you can rest assured that they will.
Condiment Olive Oils are generally more expensive than the cooking variety and typically provide a lot more flavor. These oils should be used to make dressings, dips, in place of butter on toast, or drizzled on top of finished dishes like pasta, vegetables, pizza, and grilled food.
Virgin, Extra-Virgin & Light
Olive oil is distributed and graded based on three things: flavor, acidity, and processing method. These grades are ultimately what will help you understand which olive oil to use and when. Check out the below for a quick primer on ranking.
Consider this the haute couture of olive oil. There are a lot of ins and outs to getting the “extra-virgin” certification, but suffice it to say that olive oil manufacturers must fit a set of standards as dictated by the International Olive Oil Council (IOOC). The test is rated on a nine-point scale and only oils receiving a 6.5 or higher can claim the extra-virgin grade.
Extra-virgin olive oil must also be bitter, featuring a pleasant but sharp sensation on the tongue. Finally, it should exhibit pungent characteristics, meaning it should provide an aromatic and peppery taste in the mouth.
This oil, like extra-virgin, is pressed rather than refined — but it may have an acidity of 1 or 2%. Virgin olive oils must rank at least a 5.5 on the IOOC’s 9-point scale. In short, if this were the Academy Awards, Extra Virgin Olive Oil would receive Best Actor, and Virgin Olive Oil would receive Best Actor In A Supporting Role.
Though the term “light” when it comes to food typically means it is lower in fat, light olive oil simply means that the oil has been refined. This oil is more similar to canola, corn, and peanut oils and is thus perfect for cooking. Don’t use this as a dip or dressing on a salad, as it lacks almost any flavor.
What To Look For
The most important thing to remember when buying and tasting olive oil is that you are never going to drink it like a glass of wine. Olive oil is first and foremost an ingredient, and you should therefore consider how you are going to use it.
Breathe it in. While aromas vary depending on region, all good olive oil should exhibit a sense of freshness. If you’re getting notes of pepper, fresh cut grass, rosemary, or artichoke, you’re on the right track to buying good oil. If it doesn’t smell fresh or exhibits a smell of vinegar, crayons, or rotten apples, then chances are, the oil is rancid.
Many dispensers will forge the color of their oil to trick their consumers, so we don’t recommend choosing an olive oil simply based on color. However, in general, darker-green oil tends to be fruitier and grassy, while brighter, yellow-green oils are spicier and more peppery.
Take a sip of the oil and allow it to coat your mouth before you swallow. It should taste like olives and can also have hints of apples, herbs, grass, and pepper. Anything tangy or metallic-tasting means that the oil could be rancid. Rancid oil is a result of overexposure to light, heat, and oxygen.
Good oils should feel silky or creamy in your mouth. They should make their presence known by filling your senses with their aromas, but they should never coat or block your palate. Bottom line: If your mouth feels or tastes greasy afterwards, then the oil is bad.
While olive oil bottles look nice displayed on the kitchen counter, the oil is affected by direct exposure to sunlight and heat. Try to keep your oil in a cool, dark place and preferably in a darker bottle. If stored correctly, your oil should keep for several years.
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- Edmund Mach Foundation finds all the imported Tunisian olive oils were found to be of poor quality. IRMS and H-NMR are powerful techniques for verifying claims of origin. Isotope Ratio Mass Spectrometry (IRMS), 1H Nuclear Magnetic Resonance (1H-NMR), conventional chemical analysis...
Edmund Mach Foundation finds all the imported Tunisian olive oils were found to be of poor quality. IRMS and H-NMR are powerful techniques for verifying claims of origin.
Isotope Ratio Mass Spectrometry (IRMS), 1H Nuclear Magnetic Resonance (1H-NMR), conventional chemical analysis and chemometric elaboration were used to assess quality and to define and confirm the geographical origin of 177 Italian PDO (Protected Denomination of Origin) olive oils and 86 samples imported from Tunisia.
Italian olive oils were richer in squalene and unsaturated fatty acids, whereas Tunisian oils showed higher δ18O, δ2H, linoleic acid, β -sitosterol, sn-1 and 3 diglyceride values.
Furthermore, all the Tunisian samples imported were of poor quality, with a K232 and /or acidity values above the limits established for extra virgin olive oils.
By combining isotopic composition with 1H-NMR data using a multivariate statistical approach, a statistical model able to discriminate olive oil from Italy and oil imported from Tunisia was obtained, with an optimal differentiation ability arriving at around 98%.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Extra virgin olive oil fruitiness, bitterness and pungency sensations evaluated by a sensory panel and then by electronic tongue. This instrument allows differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical...
Extra virgin olive oil fruitiness, bitterness and pungency sensations evaluated by a sensory panel and then by electronic tongue. This instrument allows differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis
Olive oils may be commercialized as intense, medium or light, according to the intensity perception of fruitiness, bitterness and pungency attributes, assessed by a sensory panel.
In this work, the capability of an electronic tongue to correctly classify olive oils according to the sensory intensity perception levels was evaluated.
Cross-sensitivity and non-specific lipid polymeric membranes were used as sensors. The sensor device was firstly tested using quinine monohydrochloride standard solutions.
Mean sensitivities of 14±2 to 25±6 mV/decade, depending on the type of plasticizer used in the lipid membranes, were obtained showing the device capability for evaluating bitterness.
Then, linear discriminant models based on sub-sets of sensors, selected by a meta-heuristic simulated annealing algorithm, were established enabling to correctly classify 91% of olive oils according to their intensity sensory grade (leave-one-out cross-validation procedure).
This capability was further evaluated using a repeated K-fold cross-validation procedure, showing that the electronic tongue allowed an average correct classification of 80% of the olive oils used for internal-validation.
So, the electronic tongue can be seen as a taste sensor, allowing differentiating olive oils with different sensory intensities, and could be used as a preliminary, complementary and practical tool for panelists during olive oil sensory analysis.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- In the scope of Anuga from 10 to 14 October 2015, the Anuga Chilled & Fresh Food will offer the ideal presentation platform for fresh convenience foods, fresh delicatessen, fish as well as for fruit and vegetables. Companies such as Condeli, Edmund Merl, Friweika, Funken,...
In the scope of Anuga from 10 to 14 October 2015, the Anuga Chilled & Fresh Food will offer the ideal presentation platform for fresh convenience foods, fresh delicatessen, fish as well as for fruit and vegetables.
Companies such as Condeli, Edmund Merl, Friweika, Funken, Heinrich Kühlmann, Henglein, Popp, Renna, Rügen Fisch, Stührk Delikatessen, Werner Laurenroth, Wewelka and many more will be demonstrating in Cologne what is new in the trendsetting product line-ups and which ideas are set to boost the market.
Over 120 suppliers will be exhibiting on around 9,000 m2 of exhibition space in Hall 5.1. In total, over 6,800 exhibitors from around 100 countries are expected to participate at Anuga.
The market of chilled convenience products and delicatessen was able to considerably raise its profile over the past years. This is due to new products and the trade’s decision to offer the attractive segment more room, in the truest sense of the word.
Sales areas were equipped with refrigerated and service counters, which specifically address customers, who have little time, yet still have high expectations regarding the quality and freshness of the products. Thus, worldwide this segment achieves high turnovers.
However, due to the large spectrum of products the figures are difficult to determine, particularly in terms of an international comparison.
Nevertheless, the market researchers do confirm that demanding consumers will also in the future gladly and frequently opt for fresh pasta products, fish and fish preparations, washed salads, marinated vegetables and ready-to-eat slices of fruit as well as fresh drinks.
The trend towards eating away from home – whether on the way to work, during one’s lunch break or in the form of in-between meals – is further pushing the market.
For more information:
50679 Köln, Germany
Tel. +49 1806 002 200 Fax +49 221 821-991010
email@example.com www.anuga.comVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Cyprus Health Services conducting regular market product testings found that the 4litre bottle of Macheras Virgin Olive Oil (bottling date: 05/2015) does not comply with approved standards for virgin olive oil or any other type of olive oil. In fact, tested samples were found...
Cyprus Health Services conducting regular market product testings found that the 4litre bottle of Macheras Virgin Olive Oil (bottling date: 05/2015) does not comply with approved standards for virgin olive oil or any other type of olive oil.
In fact, tested samples were found to contain a variety of vegetable oil. The samples were tested at the State General Laboratory.
Health Services will be doing hygiene checks at the company’s bottling facilities as they suspect fraud, and that the company was intentionally passing off adulterated oil as Extra Virgin.
The product has been withdrawn from the market. The Health Ministry advises customers who have already bought the product not to consume it and return it to the place of purchase.
Macheras olive oil was found not to comply with approved standards once before, in 2011, when tests showed that it contained certain hydro-carbonates unfit for human consumption.
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- After the 2014/15 gave us the oil campaign thinner for Italy since the war, with less than 200 thousand tons produced, and the end of the myth of Spain icrollabile, with its production that has not touched the 900 thousand tons Tte oil campaign 2015/16 was to be that of redemption...
After the 2014/15 gave us the oil campaign thinner for Italy since the war, with less than 200 thousand tons produced, and the end of the myth of Spain icrollabile, with its production that has not touched the 900 thousand tons Tte oil campaign 2015/16 was to be that of redemption and abundance.
So it will not be.
In Italy we expected production fluctuating between 300 and 330 thousand tons. The climate of the next few weeks will affect the degree to become oily, not counting possible, but never desired, bad weather conditions.
Dominating the scene, again, Puglia with a production of 135,000 tons. After a year of discharge and fear Xylella, however, it should be a good year for the heel of Italy. The second Italian olive Region will recover the scepter without ifs or buts. In Calabria, almost everywhere, it is vintage of charge, especially for Carolea cultivar queen of the Region. The 70,000 tons provided they put it firmly in second place. Third place for Sicily, with 40,000 tons estimated. Situation good everywhere.
The Centre-North Italy was affected by the heat wave in flowering / fruit set. The summer drought, together with the African heat, and some climatic aberration has plagued both the Tyrrhenian coast and the Adriatic one. Tuscany and Lazio continue to battle around 12-14 thousand tons, surpassed by the Campania, with production exceeding 20,000 tons. Good campaign in Liguria, where they expect 2,000 tons.
The quality of oil promises good or very good. The olive fly, in fact, hit very rarely, because of the heat waves of Africa. In some areas they are reported olives very dry due to drought, but the situation can change rapidly due to some rain.
In Spain, after the enthusiasm of early spring, with a view of entire groves covered with flowers, the situation has been changing rapidly in the mid summer. Heatwaves, during flowering and fruit set, and persistent drought in some cases in the spring, have strongly influenced the result of production of the Spanish olive oil: Andalusia. In particular, the area around Jaen to have endured the greatest hardships to heat and drought, so the greatest impact on production. To save himself, with a discreet oil campaign is the area of Seville is one of Toledo. Likewise, the Extramadura and Catalonia. Obviously, for the inland areas of Spain, it remains the unknown factor of early frosts that may affect the production, at least that of extra virgin.
Compared to the first estimates, based on flowering, indicating 1.400.000 to 1.500.000 tons, the estimated production have sharply reduced in recent weeks.
Spain will then produce 1.000.000 to 1.200.000 tonnes.
The climate will affect decisively the quality of the oil. In Jaen olives appear much suffering, with relationship pulp / stone absolutely unfavorable, with the risk of having a lack of wood oil.
In Greece, after the exceptional year last year, with a production of 300.000 tons, it will return to more usual levels, to 250.000 tons. Crete suffered most vintage discharge and heat waves, while the area of the Peloponnese shows excellent campaign from the point of view of quantity and of quality.
Year of discharge even in Tunisia that will produce no more than 150 thousand tons of oil, after coming close to 300.000 last year. To the north, the region of the quality, the oil campaign promises good, with rains coming at the right time and healthy olives. Reduction in both qualitative and quantitative, however, in central southern Tunisia, particularly in the area of Sfax.
Campaign instead is absolutely regular in Morocco, with a production of 90 to 100 thousand tons, and in Portugal, with 80 to 90 thousand tons. In Portugal in particular are witnessing the start of production of new olive groves, with Arbequina and Koroneiki that seem to promise good quality oils.
Even in Turkey it is expected a normal year, with a production of 170-180 thousand tons.
World production of olive oil is then less than 3 million tons for the second consecutive year, an unexpected situation for all stakeholders. The 3 million tons are considered to be the minimum for the market equilibrium between supply and demand.
To this situation is added the lack of stock. Inventories, at the level of the Mediterranean basin, may, at the beginning of the campaign, to be less than 200,000 tons, of which about half in Spain.
Stocks, then, unlike last year, can not compensate for the loss of production and therefore moderate prices.
Given the situation is unlikely a fall in prices in the medium term which will remain at current levels.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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