Characteristics of the solid or rheological state of a product, the combination of which can stimulate the mechanical receptors during tasting, particularly those located in the mouth.
Note: This term refers solely to the objective attributes, not to the sensations produced, which are designated by general terms such as consistency, fibrousness, greasiness, etc.
Countdown to Pakistan’s accession to the IOC
Madrid / 27.05.2022
The IOC was pleased to welcome a delegation from Pakistan to headquarters on 9 May 2022. The delegation was composed of the following representatives: Dr Khair Muhammad Kakar (Director General, Oilseeds Department, Ministry...
Labelling: the international conference on video
Madrid / 26.05.2022
THE IOC AND QVEXTRA! GATHER THE INTERNATIONAL OLIVE SECTOR, THE SCIENTIFIC COMMUNITY AND KEY EU DECISION-MAKERS TO DEFINE A ROADMAP FOR NUTRITION AND HEALTH LABELLING FOR VIRGIN OLIVE OILS. The IOC and the QvExtra!...