Changing the looks
in this issue >>>
current topics >>>
Synergies in place
Making a good first impression counts!
Anuga Fine Food 2011
Range revamping
Olive oil production 2010-2011
featured market “ Spain”
Expoaid participated in October at Anuga
Fine food Exhibition presenting Agrosparta,
Karpea, and Papadimitriou companies at a
remodeled stand of 30m2
Agrosparta presented a comprehensive range of olives under FOS brand. The well known
quality of olives dressed well to go out on the shelves and meet you...
The stand was located in the Fine food
section of the exhibition.
All three companies introduced new
products into their range, which ap-
peared renewed from minor elements in
some cases to complete renewal of
appearance in others.
A complete range with Superior Taste award Kalamata ol-
ives, natural black olives and supreme green olives stuffed
with natural ingredients in rich proportions.
The new look upraised the offered range, to a new complete
level suitable for any supermarket shelf that would offer the
most representative genuine Greek varieties.
Expo-view
A monthly review of news, and key market trends
Issue
ONE
Nutrition Caramel color harmful effects
Caramel Free 100% natural
As a company that draws the
trend instead of following it,
C.C. Papadimitriou s.a.
produces its balsamic vinegar
from sun dried grapes, with a
natural fermentation process,
without the addition of
Caramel (Sulfite Ammonia
Caramel).
Expoaid makes conscious
selections of products that
respect the consumer
focusing on the elimination
of harmful additives and
elements that takes them
away from their rich natural
taste.
The state of California court ruled that it was lawful to list the
above compounds as carcinogen under proposition 65, reject-
ing a complaint from a food industry coalition.
The state of Callifornia added 4MEI and 2MEI to its list of known carcinogens in January 2011, re-
quiring products that could expose people to more than 16micrograms of the substance per day to
carry a carcinogen warning label. A 12-oz can of cola contains about 130 micrograms of 4-MEI.
A coalition of food industry organizations, including the California League of Food processors , the
American Beverage Association, the Grocery Manufacturers Association and the National Coffee
Association, had filed a lawsuit against the California Office of Environmental Health Hazard Assess-
ment (OEHHA) claiming that it had wrongfully listed the compound under Proposition 65.
They claimed that the California Office of Environmental Health Hazard Assessment (OEHHA) “did
not provide sufficient evidence of carcinogenicity from studies in experimental animals” in its tech-
nical report. However, the court disagreed, saying that the warning about 4-MEI was “grounded in
fact not controverted opinion”.
Under the law, products in California that could expose people to more than 16 micrograms of 4-
MEI per day must carry the warning label “WARNING: This product contains a chemical known to
the State of California to cause cancer, birth defects or other reproductive harm.”
Washington, D.C.-based Center for Science in the Public Interest filed a petition in February 2011
asking that the U.S. Food and Drug Administration ban two types of carcinogenic chemicals often
labeled as "caramel coloring," most often on products like Coca-Cola, Pepsi and other dark-colored
colas.
According to CSPI, the artificial brown coloring is made by reacting sugars with ammonia and sul-
fites under high pressure and temperatures and those reactions "result in the formation of 2-
methylimidazole (2 MEI) and 4 methylimidazole,(4-MEI) which in government-conducted studies
caused lung, liver, or thyroid cancer or leukemia in laboratory mice or rats." CSPI referred to a
National Institutes of Health National Toxicology Program study that found "clear evidence" that
both 2-MI and 4 MI are animal carcinogens. "Carcinogenic colorings have no place in the food sup-
ply, especially considering that their only function is a cosmetic one," said CSPI executive director
Michael F. Jacobson. "The FDA should act quickly to revoke its approval of caramel colorings made
with ammonia."
Caramel III, a type of coloring produced with ammonia, but not sulfites, used to make certain types
of beer, soy sauce, and other dark brown foods, is also being targeted by CSPI.
The trade group representing America's food makers, the Grocery Manufacturers Association is-
sued a statement in response to the petition Wednesday denying CSPI's claims.
"Ensuring the safety of our products - and maintaining the confidence of consumers - is the single
most important goal of our industry. Product safety is the foundation of consumer trust, and our
industry devotes enormous resources to ensure that our products are safe. Our companies contin-
uously review and monitor all emerging science and scientific studies and incorporate these as
warranted into our manufacturing practices to help ensure that we are always producing the saf-
est possible product for our consumers," read the statement.
"4-MEI is found in trace amounts in a wide variety of foods and beverages," continued GMA.
"There is no evidence that 4-MEI causes cancer or poses any other health risks to humans. In addi-
tion, no health regulatory agency around the globe, including the FDA, has said that 4-MEI is a
known human carcinogen."
Source: © Food Safety News &
Selected, washed thoroughly and sliced, the toma-
toes are placed on stainless steel frames, and are
dried with the means of geothermal energy, at low
temperatures. Due to the conditions of drying, no
salt is used to de-humidify the tomato.
The natural drying process, which is fully controlled, re-
sults in luscious red dried tomato slices without salt and
preservatives.
Our Sun Dried tomatoes
are produced from qual-
ity controlled fruit
grown on the fertile
plains around the Nes-
tos River Delta – North
Greece.
New star is born >>>
No added salt dried tomatoes by the means of Geothermal energy
This processing method:
avoids the thermal shock that affects the cell structure
of the dried tomato
preserves the original color of the fruit
preserves the intense natural flavor and nutrients
no salt and no preservatives are added
With this method we dry selected tomatoes, and cherry
tomatoes of hydroponic cultivation. The products are
available in vacuum, and in pasteurized jars with oil.
Expanding the range >>>
From portion packs to flavored vinegars and
We are used to the continuous range additions, which started with the
balsamic glazes, now available in 5 different flavor variants. At this
exhibition we presented our classic honey balsamic vinegar and a com-
plete range of catering packaging for foodservice and airline catering.
Portion packs have been developed and
positioned in Olympic air. The range
accommodates for both economy class
with a classy transparent sachet and
business class with an elegant glass
bottle.
The design of portion packs make them
a very presentable addition to salad
bars, tables at restaurants, and food
delivery services to homes or hotel
rooms.
Based on their convenience and de-
mand we have expanded the range to
different sizes . We continue to work
on other possibilities in terms of size
and recipes which are available for
specialized -volume projects.
Read me I have news for you ...
QR codes provide the immediate link to
more information about the product.
They provide possibilities of endless uses,
from promotional programs, loyalty
plans, to simple informative links to
products we page.
The QR codes are on all FOS products, linking
the consumer directly to the brand website,
where a specialized location provides space,
for more information, and marketing tools.
The products collected very pos-
itive comments during Anuga
exhibition. According to the
majority of the visitors it is the
best tomato they ever tasted.
OLIVE OIL PRODUCTION 2010-2011 SPAIN
Market news >>>
Spain table olive production 2010-2011
For the table olives the situation can be
summed up in the following figures
Stocks: 509.806 tons
Price levels : between 0.62 €–0.72€/kg
For the current crop the estimations are
currently about 0.36€/kg
Spain climbs a hill in terms of production and exports. Will this growth rate be
sustainable in the forthcoming year? Or will it have an effect on stocks and
average prices of oil?
Spanish olive oil production has been on
the increase in the past year, when com-
pared to the average of the past four year
period. Spanish exports have been grow-
ing at a strong rate, while imports have
been decreasing .
Summarized in figures, all compared to the
average of the last 4 years.
For the season 2010-2011
Production 1.389.700 tons, +16%
Imports 45.800 tons , –21%
Domestic Market 557.600 tons, +3%
Exports 824.100 tons, +22%
The average production ratio of the olive
fruit is 1kg of olive oil for every 4,88 kg of
olives .
The average price of the year is estimated
at 1,66 EUR per kg which is 26% below the
average price of the previous season.
What is the next year going to bring with
the heightened production? Are the global
markets ready to absorb this or will we see
a continuous increase in stocks with signifi-
cant consequences on prices?
During the course of Anuga exhibition, 2
US companies presented variants of PDO
Italian cheeses– produced in the USA.
Italians moved swiftly, enforcing the cur-
rent PDO legislation, arranging the imme-
diate withdrawal of the cheeses and their
confiscation at the exhibition without de-
lay.
A lesson for the Greek authorities who fail
to react to the repeated offences against
Feta cheese and Kalamata olives, inspite of
the complaints and the messages from
Italy managed to double its exports to
China during 2010, reaching 6502 tons
compared to 3110 tons in 2009. This
achievement brought up Italy’s share on
olive oil imports to China to 35%.
To support this growth Italy initiated a 3
year program co-financed by the Italian
Ministry of agriculture and European
Union.
Estimation of olive crop in Egypt Protecting the name...
Italian exports of olive oil to China
The crop of table olives for the year 2011 is estimated to reach 500.000 tons.
Market profile— Table olive in Spain Expressed in figures, 4% of the total olive crop area of Spain (2 572 793 ha) is dedicated to growing
table olives. Forty per cent of the table olives produced are sold on the domestic market and the re-
maining 60% goes for export. When itemized by variety, Hojiblanca accounts for 40% of total produc-
tion, Manzanilla for 35%, Gordal for 8%,Carrasqueña for 7%, Cacereña for 5% and other varieties for
4%. Per capita table olive consumption comes to 3.8 kg/head. Green olives are the most popular type,
accounting for 89% of consumption. The remaining 3% are black olives. In descending order, the
three regions of Spain with the highest table olive consumption are Catalonia, Andalusia and Madrid .
The range reflects the expertise Karpea has in the olive oil sector. The
olive oil originates from selected groves in Peloponnese and Crete.
The oil is categorized according to its acidity, with the premium range
featuring under the name Golden Harvest with acidities below 0,3.
The Greek olive Crop
Sulfites unveiled
Greek olives— how to select them
With this newsletter we aim to bring you news about us, the products we make the
trends that drive nutrition, but also details that will give you a better insight into
market prices of some key Mediterranean agricultural products.
We aim to stay on the top of the developments providing you a better picture of the
market, helping you to understand and evaluate the environment and the quality of
the products that belong to this broad
food category.
thoughts... final
Contact us at +30 210 6250365 www.expoaid.gr
Next month >>>
>> The re-branding of Karpea olive oils.
Parthenonos
1-3 14671
N.Erythraia
The exhibition was the debut of the new presentation of Karpea olive
oils. Care and emphasis has been placed on product branding, with new
color coding of each unique product variant. The new range created a
very positive impression among the visitors of Expoaids’ stand.
The specialty extra virgin olive oils include
olive oils selected from well known Greek single varieties
such as Koroneiki, Athinolia and Ladolia.
The range also includes a Protected Designation of origin
Extra Virgin olive oil from Kalamata and Sitia.
The innovation is sealed with a new Extra Virgin Olive Oil in a
spray bottle which sprays an exact portion of olive oil in a
single touch.
The naturally infused Extra Virgin Olive oil available in two
variants, with wild oregano and hot chili , were presented in
both glass and PET bottles of 250ml.