Sol&Agrifood Highlights
10.11.2014
TAKE 1# Environmental impact indicated on labels: US consumers are willing to pay more
Americans would be willing to pay more for food with low environmental impact but labels currently do not clearly highlight the benefits of environmentally sustainable production methods.
A study by Washington State University indicated that American consumers would pay more for fresh and delicatessen meat if it were clear that water savings were ensured during livestock rearing. The water consumption topic, given demand growing for food, is becoming increasingly important in the United States and researchers calculated that paying 10% more for sustainable products would help save billions of litres of water, equivalent to the annual requirement of 3.5 million people.
In practice, US purchasing choices could affect the health of our planet.
Read more at this link: http://www.solagrifood.com/en/press-area/highlights/view/dettaglio/id/8823
TAKE 2# Mayonnaise with olive oil: it takes extra effort to make but prevents cancer of the colon
Mayonnaise made with a good extra virgin olive oil has a very distinctive taste but is also difficult to prepare because it can be more volatile.
The problem lies in the polyphenols contained in olive oil, according to research at Teramo University. Samples of products made with extra virgin oil showed the lowest level of dispersion, a coarser and more irregular structure and less consistency and firmness than samples made using sunflower or peanut oil.
Perhaps this is why sweeter and less structured oils are preferred to make mayonnaise, even if they are not as healthy. Other research at Teramo University, in collaboration with the Rome Bio-Medical Campus, has discovered the mechanism whereby extra virgin olive oil reduces the risk of developing cancer of the colon. Numerous international epidemiological studies have already proven the effectiveness of extra virgin olive oil in preventing many cancers but this is the first time that a study has identified the underlying genetic and biochemical mechanism.
Read more at this link: http://www.solagrifood.com/en/press-area/highlights/view/dettaglio/id/8824
