PhenOlives repurposes olive waste into flour for healthy snack innovation
With 80-82% fiber content, low fat, and a neutral taste, it can be blended into a wide range of baked goods and snacks.
ISRAEL – PhenOlives, an Israeli startup, has developed an innovative and patented technology to upcycle olive oil waste into a high-fiber, gluten-free flour packed with antioxidants, marking a significant breakthrough in sustainable food innovation and waste management in the olive oil sector.
Olive oil production generates massive waste, with up to 85% of each olive discarded after pressing. This pulp oxidizes rapidly, becoming toxic and environmentally burdensome.
PhenOlives’ process immediately addresses this issue by preventing oxidation, enabling the safe and nutritious conversion of this waste into olive flour.
The olive flour: a versatile flour that supports both human health and sustainable agriculture.
The unique olive flour produced by PhenOlives contains remarkable nutritional qualities, including an exceptionally high fiber content of about 80-82%, low fat, low sugar, low calories, and a high carbohydrate profile.
It is rich in natural antioxidants, such as polyphenols, tyrosol, and hydroxytyrosol, which are preserved from the olive waste before oxidation can occur.
These antioxidants are known for their health benefits, making the flour a nutrient-dense ingredient.
With 80-82% fiber content, low fat, and a neutral taste, it can be blended into a wide range of baked goods and snacks.
Trials have shown success in pasta (50% olive flour), crackers (100%), cookies (30%), and pizza crusts (50%).
Depending on the product, olive flour can be used in proportions from 20% up to 100% of the total flour mix.
PhenOlives’ olive flour is more than a specialty ingredient; it’s a functional powerhouse.
PhenOlives integrates its patented technology directly into olive mills, where it separates seeds, pulp, and black water from the olive waste without using chemicals.
The seeds are repurposed for energy production, the pulp is dried and milled into flour, and nutrients from the black water are earmarked for future product development.
This process not only reduces environmental pollution caused by traditional waste disposal methods, such as burning or landfilling, but also enhances the economic sustainability of olive farmers and mills by enabling the full exploitation of the olive fruit.
By converting by-products into high-value ingredients, PhenOlives contributes to a more sustainable supply chain.
The company is actively collaborating with chefs, food manufacturers, and olive mills across Europe, and recently won Spain’s Outgenia Competition as the most promising international food startup.
As snack trends shift from low-calorie gimmicks to functional nutrition, PhenOlives positions olive flour as a hero ingredient.
With expansion plans underway and new investment rounds on the horizon, PhenOlives is set to redefine the world’s perspective on olive waste and healthy snacking.
PhenOlives exemplifies a circular economy model by turning an age-old agricultural waste problem into a nutritious, eco-friendly solution that benefits both consumers and the environment.
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