SUSTAINABLE BAKERY
Functional Ingredients
INGREDIENTS
oil ‘waste’ D
Upcycled flour valorises olive
Kennedy’s Bakery Production reports on an innovative circular economy solution which saw
id you know that, globally, between 10 and 30 million cubic metres of olive mill wastewater are produced each year, while the total olive oil waste biomass reaches at least
40 million tonnes? This waste is generated during a brief three to four-month season, on mills, ecosystems, and local communities. Recognising this,
PhenOlives, an Israeli
startup, set itself the goal of reducing this environmental impact while reintroducing value into the olive oil production cycle. PhenOlives developed a process to create
olive, reducing nearly 100% of the waste that olive mills would otherwise need to dispose of. “This means less pollution from burning or other disposal methods. Crucially, not a single new olive needs to be grown to produce upcycled waste,” explains Chen Lev-Ari, CEO are substantial, and our approach adds value along the entire chain – from farmers and mills to consumers and the environment. nutritional powerhouse. Its most remarkable – over 80% – far exceeding that of wheat or semolina. This not only supports digestive health but also adds unique textural properties to baked goods. Furthermore, it retains healthy
12 Kennedy’s Bakery Production June/July 2025 Chen Lev-Ari, CEO of PhenOlives
fats and a rich array of antioxidants, including polyphenols such as hydroxytyrosol and tyrosol, inherited directly from the olive.”
doesn’t provide the same structure or elasticity
substitute – between 5 and 30% – rather than a complete replacement. “It imparts a subtle, contributes to a distinctive crumb structure and excellent moisture retention,” continues Chen. PhenOlives collaborated with ELGO-DEMETER, the Hellenic Agricultural Organisation – DIMITRA, to help it validate the nutritional composition of and testing of new food products incorporating this innovative ingredient. “The organisation is including food science and agricultural engineering. It directly supported the development and Moreover ELGO-DEMETER’s emphasis on rural development aligns with our broader aim of creating new economic opportunities from olive by-products,’ explains Chen. Dr George Katsaros, a chemical engineer with a PhD in Food Engineering and Head of the Food Engineering Laboratory at ELGO- DEMETER, underscored the exceptionally high seek more than basic nutrition. They want antioxidant protection, and environmentally conscious sourcing.” Under Dr Katsaros’s leadership, the Food Engineering Laboratory conducted thorough testing to evaluate the as bread, crackers, and pasta. Key nutritional
bakeryproduction.co.uk
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