the polyphenol levels found in extra virgin olive oil, delivering significant health benefits in a versatile ingredient.” One of the standout features of olive flour is its neutral taste. “This makes it ideal for a wide range of recipes,” Chen shares. “From pasta and bread to cookies and brownies, olive flour can either complement or enhance traditional flavours.” To bring this ingredient to life, PhenOlives
is collaborating with chefs across Europe and Israel. “We’re working with culinary professionals to develop innovative recipes that highlight olive flour’s potential,” he says. The company is also encouraging home cooks to experiment, blending olive flour with other flours for unique creations. The company’s business model exemplifies
the principles of a circular economy. “No new crops are needed to produce olive flour, which means we’re creating an additional food source without increasing agricultural production,” Chen points out. This not only reduces environmental impact but also keeps costs competitive. “We anticipate olive flour pricing to rival that of other affordable gluten-free options like rice flour,” he adds.
Shaping texture and nutrition The percentage of olive flour used in a recipe has a direct impact on the final product. “At low levels, the flour subtly enhances flavour without altering texture or nutritional composition,” explains Chen. “Higher percentages result in a denser, crumblier texture and a more pronounced olive flavour, along with increased fibre and antioxidant content.” Europe’s focus on sustainability and health
has made it an ideal market for PhenOlives. “Consumers are excited about innovative, environmentally friendly solutions like ours,” Chen notes. Still, challenges remain in raising awareness about olive flour’s benefits and applications. “That’s why we’re investing in education and partnerships with chefs to showcase its versatility,” he adds.
bakeryproduction.co.uk
Regenerative agriculture is about
creating a food system that works in harmony with nature”
PhenOlives isn’t stopping with olive flour.
“We’re exploring additional uses for olive pulp, such as food additives, natural colourings, and even pet food,” Chen reveals. The company is also investigating the nutritional potential of black water, which is rich in polyphenols, squalene, and fibre. “Our vision is to utilise every part of the olive, creating a range of sustainable products that benefit both people and the planet,” he says. PhenOlives’ innovation represents a
major leap forward in sustainability and food technology. Transforming olive oil waste into a valuable ingredient, proves that environmental responsibility and cutting-edge nutrition can work together. As Chen aptly puts it, “This is just the beginning. Olive flour is a glimpse into the future of sustainable food.”
Regenerative agriculture in flour Regenerative agriculture is transforming the way we grow food, and nowhere is this more evident than in the world of flour production. By focusing on rebuilding soil health, boosting biodiversity, and reducing greenhouse gas emissions, regenerative practices promise a more sustainable future for farming, and for the food we eat. ADM’s Nature’s Gold Regenerative Agriculture Baker’s Bread Flour, is such a product that combines eco-conscious farming with exceptional baking performance. Their product is crafted from wheat grown by British farmers who are transforming how
we think about farming. By employing practices that minimise soil disturbance, maintain living roots, keep soil covered, and enhance biodiversity, these farmers are growing crops, but simultaneously healing the land. Regenerative agriculture doesn’t just build healthier soil. It also reduces greenhouse gas emissions, improves water quality, and helps farms become more resilient in the face of climate change. This approach aligns perfectly with ADM’s mission to support sustainable and transparent food production, and it’s exactly what today’s eco-conscious consumers are looking for. Ashley Fuller, who discussed ADM’s regenerative agriculture programme during a collaborative tasting event with Ooni, highlighted the importance of these farming methods. His interview, featured in Kennedy’s Bakery Production (October-November 2024 edition), underscores ADM’s dedication to crafting high- quality, sustainable products like Nature’s Gold. As Fuller explained, regenerative agriculture is not just about farming practices, but about creating a food system that works in harmony with nature. Read the full interview here. Milled in the UK using 100% renewable electricity, Nature’s Gold Regenerative Agriculture Baker’s Bread Flour will soon be available in 16kg bags. This versatile flour is ideal for a wide range of baked goods, including artisan-style breads, rolls, pizza bases, and flatbreads. For bakers, it’s a chance to deliver premium products while telling a compelling sustainability story.
Flour for thought Both companies are setting new standards for sustainability in the food industry. PhenOlives and ADM share a vision of innovation that aligns environmental responsibility with high- quality ingredients. Whether it’s olive flour’s unique nutritional benefits or Nature’s Gold’s connection to regenerative agriculture, these products reflect a growing shift towards more responsible, future-focused food systems.
Kennedy’s Bakery Production December/January 2024/25 17
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