Specialty Food Magazine

Summer 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1119718

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Page 100 of 155

O live oil has ridden a wave of increasing popularity, in part due to growing awareness around the healthfulness of the Mediterranean Diet. However, the product also remains broadly misunderstood because of misconceptions about its appropriate uses and recurring reports about olive oil that is "counterfeit" or improperly labeled as "extra virgin" when it's not. This year the category faces additional challenges because of a weak olive harvest in some parts of the world, which could drive increased prices and more unscrupulous producers to distribute adulterated olive oils or "fake" extra virgin olive oil. Growing interest in olive oil calls for more consumer education. BY MARK HAMSTRA The Latest in Olive Oil: What Buyers Should Know 98 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com category education

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