INNOLIVA highlights the shortcomings of this system, which can seriously affect foods as valued as olive oil
Madrid, March 24, 2017.
Italy has been the last country to address the European Commission to try to prevent the insertion of the labeling method in the food industry known as “semaphore”. INNOLIVA has repeatedly denounced the cracks in this system, which can confuse consumers and misjudge products as healthy as olive oil.
Spain, through the Ministry of Agriculture, Food and Environment, also expressed its opposition to the “nutritional traffic light” last year, considering, among other aspects, that the information it offers is not adapted to reality.
This method, used in the United Kingdom, consists of placing information on the contents of fats, sugars and others in the product packaging, using the colors green, yellow and red, depending on the quantities contained and their possible repercussions.
Despite the numerous criticisms it has received from the Member States, it can not be ruled out that in a few months this initiative, with the help of the European Commission and backed by large industrial groups or consumer associations, will consolidate this labeling system as model to follow.
INNOLIVA emphasizes that olive oil could be one of the most affected, since the “nutritional semaphore” classifies the products based on their components but does not analyze the rest of their properties. That is why, due to the high fat content, olive oil would get a red label and could be considered as “dangerous” for health, a misnomer if we take into account that its main fatty acid is oleic and it is where they are precisely its multiple benefits.
The olive production company based in Navarra defends, therefore, once again the great qualities of liquid gold, confirmed by various studies as a fundamental element of the Mediterranean diet.
The company, which has its head office in Pamplona (Spain), owns more than 5,000 hectares of irrigated olive groves, located in Spain and Portugal, where the Mediterranean climate gives the olive tree the ideal environment for the development and maturation of the fruit; and it favors the obtaining of Extra Virgin Olive Oils with excellent sensory qualities.
With its production system, they guarantee the integral traceability of the entire process: from the olive tree to the final customer.
They make their Extra Virgin Olive Oil cold in the shortest time possible from the entrance of the olive in the oil mill. And they take care of the oil already produced to maintain their excellent sensory and healthy qualities as long as possible.