Operational Group: Knowledge Dissemination: Green Colorings in Table Olives

This Task Force aims to address a specific problem: the use of colorants in the table olive agri-food sector, integrating agents from the main interested sectors: Agri-Food, Research, and Administration.

The Institute is committed to innovation by promoting the exchange and dissemination of scientific knowledge generated at the Fat Institute (IG). The need for the project arose from research conducted by members of the Pigment Chemistry and Biochemistry group at the IG.

Poor processing practices related to the stabilization of the green color in table olives have been revealed internationally. These practices involve both the use of food coloring agents such as E141ii and the addition of copper salts, which, because they are not classified as coloring agents, are not usually identified by regulatory authorities. This innovation is applied to the development of an innovative service in the supply chain aimed at protecting product quality for consumers.