Italian extra virgin olive oil plays a top role

12,000 visitors continued the trend of exceptional growth for Olio Capitale, the Salon for typical and quality extra virgin olive oils held in Italy at Trieste’s Stazione Marittima.

Olio Capitale is the nation’s trade fair previewing Italian extrvirgin olive oil production. The event confirmed that – even in what has been a difficult year – quality is there, rising even above expectations. The expo’s format is becoming an international model, and a worldwide showcase for quality Italian olive oil.

Antonio Paoletti, President of Trieste’s Chamber of Commerce, says, “In this difficult year, Olio Capitale has continued to grow. It is extraordinary to have succeeded in attracting 250 exhibitors and 12,000 visitors, considerable numbers for a niche fair. Shifting the opening day has proved a successful strategy, with Monday now dedicated to restaurateurs and connoisseurs who appreciated having more time for selecting their preferred oils."

This ninth edition of Olio Capitale saw Italy’s South reaping top awards - winning the prizes for the best light, medium and intense intensity categories were two extra virgin oils from Puglia and Sicily. The light category was won by the Azienda Agricola Scammacca del Murgo SSA Murgo of Sicily, the medium category was won by the Azienda Agricola Leone Sabino of Puglia and the Azienda Agricola De Carlo Sas of Puglia won the intense category.

Emilio Cuk, coordinator of the Olio Capitale Scuola di Cucina, says, “The three days of showcooking have seen over 3000 participants, and we have had excellent response. One clear indicator of the importance these showcooking sessions have assumed is the participation of an acclaimed chef from the Michelin-starred Taverna di Colloredo in Monte Albano. Next year we aim to hold a full day ‘stellar’ event.”

The next Olio Capitale is on 5th to 8th March 2016 and for more information, visit the website.

Successful US launch for Maverick Innovations’ Flavours

Maverick Innovations, the pioneering creator of specialist natural flavours, ingredients and aromas, successfully introduced its range of Flavours with Provenance to the US market at the IFT Annual Meeting and Food Expo in New Orleans.

Steve Pearce, Owner and CEO of Maverick Innovations, says, “We launched Maverick Innovations, the sister company to Omega Ingredients, at IFT last year and it was fantastic to receive such a welcome back to the show from our existing partners as well as a lot of new interest and contacts. For just over a year we have been supplying a number of the major American manufacturers of household food and drinks products with our flavours.

Melanie Evans, Technical & Creative Director of Maverick Innovations, says, “Our Flavours with Provenance were extremely well received, particularly the fruit flavours. But it was our nut-free nut flavours which stole the show on the Maverick Innovations stand - these comprise Nut Free Peanut, Nut Free Hazelnut, Nut Free Pistachio, Nut Free Almond and Nut Free Pecan. The new innovative range of flavours with heating and cooling effects such as ‘Fire and Ice’ also proved very popular. These demonstrate an initial heat followed by a cooling back note to enhance the various flavours.”

Flavours with Provenance, nut-free nuts and the Fire and Ice flavours make up part of the ever-expanding Maverick Innovations portfolio which offers not just a range of quality natural flavours, but the best possible flavour and aroma characteristics of its type. The successful new Flavour with Provenance range includes an array of specific provenance flavours - Florida Orange, Scottish Raspberry, English Blackcurrant, Sicilian Lemon, Ecuadorian Passion Fruit, Tahitian Vanilla Extract, Brazilian Lime and American Niagara Grape.

Maverick Innovations also offers a collection of other specialist flavour ranges. Rose and Lavender, fresh from an English Country Garden; Mint Humbugs and Cola Bottles, throwbacks to days of old and part of the Bygone Confectionery range. Then there’s the Oriental Express, which includes Ginger and Szechuan Pepper and the Chocolate range, which has all of the most popular chocolate combinations. Meanwhile, the Great British Orchard conjures up the flavours of a British Autumn harvest, while The Christmas Collection is suitably festive. There is also a comprehensive “Free From” range, including various nut themed products.

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Doehler launches natural Herb & Spice Extracts and natural Blossom Flavours

Doehler is meeting the rapidly increasing demand for botanical flavours in the food and beverage industry with a new portfolio of natural herb & spice extracts and natural blossom flavours.

Although herbs and spices are found in every kitchen, they still offer plenty of scope for new and attractive taste creations. That is why herb and spice notes are becoming increasingly popular in every segment of the food and beverage industry – including some previously untouched ones – and top the list of trendy flavours. As a provider and producer of natural ingredients and ingredient systems, Doehler has proved this with a whole series of innovative application examples. The wide variety of products ranges from Prosecco with a strawberry-basil taste to refreshing soft drinks with a fine rosemary note.

Daniel Courtehoux, Head of Business Unit Flavours at Doehler, says, “It is easy to explain the reason behind the success of these flavours. For instance, cardamom from the Himalayas, oregano from Italy or coriander from Morocco all transport consumers to far-away worlds of taste. This results in both interesting taste combinations and great product positionings. However, not every type of herb and spice is suitable for producing authentic, natural extracts and flavours - no matter how tasty they may be when fresh. For this reason, Doehler has identified the very best raw materials for its products. At its own facilities, the company thus obtains a wide range of premium quality extracts characterised by a particularly pure and intense taste. The portfolio contains FTNS flavours from oregano, rosemary, coriander, caraway, cardamom, marjoram, chilli, pepper, sage, thyme and basil."

The new Doehler botanical range also includes a selection of natural blossom flavours such as rose, violet, lavender, lotus blossom and hibiscus. In many cultures, flowers are a symbol of beauty, naturalness and health. In the past, it was predominantly the cosmetics, fragrance and pharmaceuticals industries that knew how to use these properties for emotional product positionings.

Blossoms have recently been rediscovered for culinary indulgence – and not only in haute cuisine. Food and beverages with a hint of rose, lavender or hibiscus are all real trendsetters today. 2013 saw around seventy new soft drinks with the taste of rose alone, introduced to the global market – an increase of over 100% compared to the previous year. Hibiscus and elderflower have enjoyed similar success.

Daniel Courtehoux says, “Blossom flavours also unlock exciting product concepts – and not only in the wellness segment or in products targeted at women. As a provider of integrated solutions, Doehler has developed inspirational product concepts for the beverage and food industry. The company's product developments are always built around a multi-sensory product experience."

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A new regulation has recently been implemented, laying down the methods of sampling and analysis for the control of levels of dioxins, dioxin-like PCBs and non-dioxin-like PCBs in certain foodstuffs.

This new regulation replaces the Commission Regulation (EU) No. 252/2012.

Analysis of PCBs and Dioxins in Food The Commission Regulation (EU) No. 252/20122 described in detail the methods for sampling and methods of analysis for the official control of dioxins, dioxin-like and non-dioxin-like PCB’s in certain foodstuffs.

It allowed screening methods of analysis with widely acceptable validation and high throughput to be used to identify samples with significant levels of PCDD/Fs and dioxin-like PCBs (preferably selecting samples exceeding action levels and ensuring the selection of samples exceeding maximum levels). The only limitation was that the levels of PCDD/Fs and dioxin-like PCBs in these samples needed to be determined by a confirmatory method of analysis such as High Resolution gas chromatography coupled to high resolution mass spectrometry (GC-HRMS).

This regulation has now been withdrawn and replaced by the Regulation (EU) No. 589/20141 whereby in addition to the gas chromatography/high resolution mass spectrometry (GC-HRMS), due to technical progress and developments, also gas chromatography/tandem mass spectrometry (GC-MS/MS) can be used as a confirmatory method for checking compliance with the maximum level.

Regulation (EU) No 252/2012 has therefore been replaced by the new Regulation No. 589/2014 which allows for the use of GC-MS/MS as an appropriate confirmatory method for checking compliance with the maximum level.

The ML for certain contaminants in foodstuffs are set out in the Commission Regulation (EC) No 1881/20063 of 19 December 2006.

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