DOUGH HANDLING FLOUR
A flour for the
for the future
Identifying new approaches that not only reduce waste and restore ecosystems but also redefine what’s possible for the future of food.
F
lour is being reimagined not just as a staple ingredient, but as a catalyst for sustainability and nutrition. Here, Kennedy’s Bakery Production explores two developments: olive flour and regenerative agriculture in
flour production. Olive flour, made from olive oil waste, offers a gluten-free, nutrient-rich alternative with impressive health benefits, while regenerative farming practices in wheat production are transforming how we think about sustainable crop cultivation. Both innovations highlight how the flour industry is embracing environmental responsibility and contributing to a healthier future. PhenOlives’ olive flour, led by the company’s
CEO, Chen Lev Ari, promises to tackle waste, promote sustainability, and offer a gluten-free alternative that’s as versatile as it is nutritious. “We spent three years researching and
By upcycling what
was once
considered waste, we’re adding value across the supply chain”
developing our patented process to stop the oxidation of olive oil waste,” explains Chen. “Olive pomace, which includes seeds, pulp, and black water, is typically discarded, creating both environmental and economic challenges. Our mechanical process segregates these components without the use of chemicals, ensuring their efficient utilisation.”
16 Kennedy’s Bakery Production December/January 2024/25
The process not only reduces waste but aligns with circular economy principles by repurposing byproducts into valuable food ingredients. “This innovation demonstrates how sustainability and efficiency can go hand in hand. By upcycling what was once considered waste, we’re adding value across the supply chain,” Chen adds.
A gluten-free nutritional powerhouse Olive flour isn’t just an environmental win; it’s a boon for health-conscious consumers. “Olive flour is naturally gluten-free and has a high fibre content,” says Chen. “This makes it an excellent alternative for those with celiac disease or gluten sensitivities, while also offering digestive health benefits.” What truly sets olive flour apart is its polyphenol content.
“Polyphenols are
powerful antioxidants that help neutralize harmful free radicals in the body,” Chen explains. “Our flour contains up to ten times
bakeryproduction.co.uk
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