Health & Gastronomy29/08/2015

Global Trends & Forecast to 2020 for Nutraceutical Ingredients

The nutraceutical ingredients market is emerging with the growing life expectancy and health consciousness among consumers

di S. C.
World News29/08/2015

Safety net measures for dairy, fruit and vegetables to be extended

Safety net measures for the European dairy, fruit and vegetables sectors will be extended into 2016. The European Commission is currently finalising the last details with a view to formally adopting the relevant legal decisions in the coming weeks as a matter of formality

di S. C.
Health & Gastronomy29/08/2015

More champagne glasses drunk all over the world in 2014

Champagne glasses are raised to celebrate all over the world, from Europe to Australia, from South America to the Far East, thanks to export, the backbone of this French glass market success

di S. C.

Grapevine & Wine29/08/2015

New Rules for for Sustainable Winegrowing Certification Program

Lodi’s sustainable winegrowing report quantifies the Lodi Rules™ for Sustainable Winegrowing program’s decade of growth, evolution, and – most importantly – grower adoption of sustainable winegrowing practices

di S. C.
Olive & Oil29/08/2015

Ultrasound decreased processing time of olive debittering

Power ultrasound efficacy was evaluated to accelerate NaOH-free olive debittering. No undesirable changes were observed in ultrasound-assisted debittered olives. Olives treated by ultrasound had higher antioxidant activity

di R. T.

World News30/06/2015

Plant health risks linked to import of soil and growing media

The great majority of the growing media identified by the literature search – 678 out of 880 – included plant materials. Measures such as heat treatment, use of pesticides and fumigation to reduce the presence of harmful organisms in soil and growing media.

di S. C.
Health & Gastronomy30/06/2015

Semi-veggie diet effectively lowers heart disease, stroke risk

American Heart Association encourages eating foods low in saturated and trans fats and sodium, and limiting added sugars and red meats. A pro-vegetarian diet, one that has a higher proportion of plant-based foods compared to animal-based foods is linked to lower risks of dying from heart disease and stroke

di T N
Olive & Oil30/06/2015

Argan and olive oils protect in a similar way, but olive oil more

Bioavailability of polyphenols and antioxidant capacity of argan oil is analyzed and compared with olive oil. Large proportions of polyphenols from argan oil are absorbed by intestinal cells

di R. T.

Grapevine & Wine30/06/2015

Genetic and physiological bases of healthy attributes of grape and wine

Stilbene synthase is the key enzyme of the above pathway, and it produces resveratrol, the basic monomer which can be glycosylated, hydroxylated, methylated or converted into more complex compounds

di R. T.
Health & Gastronomy29/06/2015

On the psychological impact of food colour

Food colours can have rather different meanings and hence give rise to differing expectations, in different age groups, not to mention in different cultures

di S. C.
Health & Gastronomy29/06/2015

International Olive Council holds 15th edition of extra virgin olive oil Quality Award

For the first time in the history of the competition, the IOC has held two editions this year to draw entries from countries in the southern hemisphere where the olive harvest and olive oil production season differ from those in the northern hemisphere

di S. C.

Health & Gastronomy29/06/2015

Drinking a lot of beer increases exposure to mycotoxins

Researchers from the University of Valencia have analysed the mycotoxins produced by certain microscopic fungi in the beer and dried fruits, such as figs and raisins, confirming that these products meet food regulations. Only for heavy beer drinkers – who drink more than a litre a day –, the contribution of this commodity to the daily intake is not negligible, approaching or even exceeding the safety levels

di S. C.
Grapevine & Wine29/06/2015

The oenologist as creator of value

At its 55th National Congress held at Cap d’Agde on 5 June 2015, the Union of French Oenologists organised a discussion on the oenologist’s contribution to value creation

di S. C.
Health & Gastronomy29/06/2015

Tetrahydrocannabinol in milk and other food of animal origin

Tetrahydrocannabinol is derived from the hemp plant Cannabis sativa. The exposure to via consumption of milk and dairy products, resulting from the use of hemp seed-derived feed materials at the reported concentrations, is unlikely to pose a health concern

di S. C.

Health & Gastronomy29/06/2015

Nitrofurans and their metabolites in food

Nitrofurans are not authorised for use in food-producing animals in the European Union (EU), but furazolidone, nitrofurantoin and nitrofurazone may be used in human medicine

di S. C.
World News29/06/2015

Australians begin to dislike low-carb beer

Although one might expect low-carb beers to appeal to dieters and calorie counters, the people drinking it are less concerned than the average Australian with such issues

di S. C.
Olive & Oil29/06/2015

Effects on olive fruit and oil after inoculation of arbuscular mycorrhizal fungi

Olive fruits showed greater accumulation of hydroxytyrosol and p-hydroxybenzoic acid after mycorrhiza and calcite treated plants. Phenolics having hydrophilic structure were influenced more than those of lipophilic structure

di S. C.