An Italian appeal court has quashed Lidl's €0.5 million fine over its extra virgin olive oil that sensory panels flagged as virgin oil, in a case that highlights the importance of control checks throughout the supply chain, a food law expert says.
Manufacturers prefer mono-unsaturated vegetable oils for frying potatoes – but which ones are best at preserving potato nutrients and keeping acrylamide to a minimum?
The majority of UK adults (85%) use edible oils, according to Mintel, but what are these consumers preferring to buy? FoodNavigator looked into the world of speciality, artisanal and innovative oil choices.
A certification label added to bottles of Italian extra virgin olive oil will combat fraud and allow consumers to trace their oil from tree to table, the Italian olive oil sector has said.
Corn oil may have significantly greater effects on blood cholesterol levels than extra virgin olive oil, due in part to the natural cholesterol-blocking ability of plant sterols, according to new research from Biofortis, the clinical research arm of Merieux-NutriSciences.
Trans-fat containing margarine and other shortenings used in cakes may be substituted by olive oil without affecting textural properties or flavour and aroma, says a new study from Greece.
