ISSUE FOCUS FEED & ADDITIVE MAGAZINE September 2023 43 About Kathrin Schilling Kathrin Schilling is a serial entrepreneur and specialist in waste-to-value business models. After 15 years in solid biofuels manufacturing, she created a new business line of powder additives from renewable sources. This involves innovative functional fillers, texture particles and matting agents for bio-based coating applications. Schilling has participated in numerous R&D initiatives, e.g. at Fraunhofer IVV, U.S. Department of Agriculture, KTH Royal Institute of Technology and University of North Dakota. At first sight, the pulverized whole olive stones look similar to the AA grade olive stone powder. However, this product originates from the production of stoneless olives. It contains not only the ligno-cellulosic crushed stone, but also the olive seed and residues of dry pulp. Its nutritional profile is an excellent combination of fibre, proteins, and bioactive compounds. The flour contains a significant amount of olive seeds, which are a rich source of antioxidants and vitamins. And its consistency is pasty, yet dry and well dispersible. An ingredient that stands out for its high content of maslinic acid and polyunsaturated fats, the olive peel flour is a truly multifunctional product, particularly indicated as a plant-based alternative to fishmeal. In addition and similar to olive leaves, it has been a proven raw material for extraction processes and concentrate manufacturing. ECOLOGY AND CARBON FOOTPRINT: A CRUCIAL STEP AHEAD WITH BY-PRODUCTS BioPowder’s strategy focuses solely on the transformation of by-products. Side-streams of the olive that would otherwise be burnt or recycled are now upcycled. In contrast to crops, no water, land use or chemicals are involved in the process. Everything occurs locally as an integral part of the olive ecosystem with a zero-waste outcome. In fact, the olive stone consists of approximately 45-50% bio-carbon. 1International Olive Council, The World of Olive Oil, 13 Jan 2022 Olive stone powder is derived exclusively from the edible olive – a recognized staple food. It is further regulated according to: - GMP+ Olive stone flour is registered and approved according to GMP+ - REACH legislation Olive stone flour is exempt according to Annex 5 (recently Annex 2), point 8 Regulatory Framework:
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