PIZZA & FLATBREAD


THE GROWING POSSIBILITIES FOR UPCYCLED


Chen Lev-Ari, CEO at PhenOlives, believes that olive flour will open up a host of new possibilities within pizza and flatbread categories.


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izza and flatbread are two of the most dynamic bakery categories today, sitting at the intersection of convenience, indulgence, tradition


and innovation, they offer an interesting space for ingredient development. One of the clearest opportunities in this


sector is the growing demand for products that offer better nutritional value, cleaner labels, and a more distinctive ingredient story, without compromising quality or scalability. Olive flour has the potential to play an important role here. Olive flour is made from the olive material


left after oil extraction. Its appeal is not only nutritional – Olive flour also carries a strong sustainability value. It is a practical example of the circular economy in action – taking a by-product that was traditionally treated as waste and turning it into a nutritious, food- grade ingredient with commercial value. For many consumers and food producers alike, the combination of nutrition and sustainability is becoming increasingly important. PhenOlives has developed a chemical-


free process that prevents the material from oxidising, allowing it to be transformed into a food-grade ingredient rather than treated as waste. The result is a flour that is naturally gluten-free, high in fibre, low in calories and rich in olive-derived polyphenols. The nutritional profile of olive flour makes


it especially relevant for bakery applications. Laboratory analysis conducted with Elgo- Demeter, a Greek agricultural research organisation, confirmed that olive flour contains up to 82% dietary fibre, together with meaningful levels of polyphenols, including hydroxytyrosol derivatives, and strong antioxidant activity. The same work also confirmed a balanced macronutrient profile, with around 6g of protein per 100g and relatively low-fat content. In practical terms, this means olive flour can offer bakery manufacturers a way to increase fibre, reduce calorie density and bring added nutritional value into familiar products.


Formulation potential When it comes to its use in pizza and flatbread doughs, the appeal is not only nutritional. Olive flour also has formulation


18 • KENNEDY’S BAKERY PRODUCTION • APRIL/MAY 2026


range of applications – including bread at 20%, pasta at 50%, crackers at 100%, cookies and brownies at 30%, muffins at 50%, and pizza crust at 50%. In pizza and flatbread this creates interesting possibilities for manufacturers looking to combine nutritional improvement with product differentiation. Another important factor is flavour


OLIVE FLOUR IS ABLE TO CONTRIBUTE MORE


CHARACTER, INCLUDING A DENSER TEXTURE, RUSTIC COLOUR AND A RICH MEDITERRANEAN PROFILE


potential. At lower inclusion levels – up to around 10% – it can add subtle earthy notes while maintaining a familiar texture and appearance. At higher levels, depending on the product, it is able to contribute more character, including a denser texture, rustic colour and a rich Mediterranean profile. Trials undertaken by PhenOlives have shown that olive flour can be successfully used across a


balance. The PhenOlives patented production process gives the ability to control polyphenol levels so that the flour retains its functional value without introducing bitterness. Based on trials and experience, optimising polyphenol levels at 2,000 to 4,000 ppm helps create a neutral, versatile ingredient suitable for a wide range of uses. Importantly, olive flour is no longer just


an R&D concept. Commercial production is now under way. The first PhenOlives facility produced 10 tonnes during its initial operating season, and from the next harvest season, at the end of 2026 and into early 2027, capacity is expected to reach up to 400 tonnes per season, depending on harvest size. This begins to make olive flour a realistic option not only for artisan experimentation, but for larger-scale product development too. The next step of the PhenOlives journey will be collaborative, working with bakers and manufacturers on recipe development, trials and sensory testing to gain a more thorough understanding of where olive flour can create the most value.


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