Proyecto EIT-FOOD: PHENOLIVA titulado “Treatment and valorisation of olive mill wastes – Application of olive polyphenols to food.

Coordinador: Claudio Reinhard (ETH-Zürich)

Participantes del Instituto de la Grasa-CSIC:

Fernando G. Fermoso (Investigador Principal)

Guillermo Rodríguez Gutiérrez

Juan Fernández-Bolaños Guzmán

Presupuesto para el IG-CSIC: 99110 €

Periodo: 1/10/2019-31/12/2020


Phenoliva brings together partners from food industry, research and academia in order to implement at pilot scale an integrated waste management concept for the olive oil industry. Olive antioxidants will be extracted from olive pomace according to a novel process and the resulting extracts will be processed to two different antioxidants-based products which will be tested in several fat- and water based industrial food products as natural antioxidants to preserve food quality. Besides antioxidants, the process further generates pomace oil, biogas, irrigation water and biochar. The overarching goal of this multi-annual activity will be the creation of a start-up company which will implement the proposed waste management concept and commercialise these natural antioxidant-based products.