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Startup turns olive-press waste into gluten-free flour

Summary by Bakers Journal
PhenOlives, an Israeli startup, has come up with an innovative win-win for both the farmers and the mills that crush 95 per cent of all olives into oil. It has perfected a mechanical method of rescuing the waste product in the tight window before it oxidizes, and turning it into gluten-free flour and other commercial products. Israel21c.org reports.
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