How Chinese Olive Pomace Creates Nutritious, High-Fiber Biscuits
In a world where consumers are increasingly seeking out foods that offer more than just basic nutrition, the concept of "functional foods" is taking center stage. These are foods enriched with ingredients that provide additional health benefits, bridging the gap between eating for pleasure and eating for wellness 2 .
At the same time, the drive for sustainability pushes the food industry to find value in what was once considered waste. Imagine a humble biscuit, a beloved snack, transformed into a vehicle for wellness, all through the innovative use of a once-discarded byproduct: Chinese olive pomace. This is not a future fantasy—it's a reality being crafted in food science labs today, where research is unlocking the potential to create delicious, high-fiber biscuits that cater to our modern health needs.
Before we dive into the biscuit itself, it's essential to understand the source of this innovation. The Chinese olive (Canarium album Rauesch.) is a distinct fruit from the olive used to make olive oil (Olea europaea L.) 5 . It is a treasured fruit in South China and parts of Asia, with a history spanning over 2,000 years, and is valued not just as a food but also for its medicinal properties 5 .
Contains significantly higher vitamin C than apples, pears, or peaches, and is a good source of plant-derived calcium, iron, and selenium 5 .
Contains 18 different amino acids, including all eight essential ones, making its protein profile very close to the ideal model suggested by the FAO and WHO 5 .
Important source of phytochemicals like phenolic acids, flavonoids, and phenylpropanoids, which are linked to various health benefits 5 .
When olives are processed, the leftover pulp, skin, and seeds—known as pomace—are often discarded. This byproduct is where our story of sustainable nutrition begins.
Bakery products, and biscuits in particular, have become a prime target for functional food innovation. Their widespread consumption, convenience, cost-effectiveness, and variety make them an ideal vehicle for delivering added nutrients to a broad population 2 . The global functional food trend is being propelled by a growing consumer focus on health and wellness, with a particular emphasis on the benefits of dietary fiber 4 7 .
The potential of Chinese olive pomace was brilliantly demonstrated in a key study published in the Emirates Journal of Food and Agriculture 1 . The research had a clear objective: to develop a novel biscuit incorporating Chinese olive pomace powder and to evaluate its physical, sensory, and nutritional properties compared to a traditional biscuit.
The leftover pomace from Chinese olives was processed into a fine powder.
The experimental biscuit dough was crafted by replacing a portion of the standard wheat flour with 15 grams of Chinese olive pomace powder per 100 grams of total flour. The other ingredients were kept similar to a control biscuit made with 100% wheat flour.
The dough was baked at a temperature between 200-220°C for 8 minutes.
The finished biscuits underwent a series of tests, including nutritional analysis to determine dietary fiber content and expected glycemic index, and a sensory evaluation to assess consumer acceptability.
| Material/Ingredient | Function in the Experiment |
|---|---|
| Chinese Olive Pomace Powder | The key functional ingredient, providing dietary fiber and bioactive compounds. |
| Wheat Flour | The base structure of the biscuit, partially replaced by pomace powder. |
| Shortening | Contributes to the texture, mouthfeel, and richness of the biscuit. |
| Sodium Bicarbonate | A leavening agent that helps the biscuit rise during baking. |
| Hedonic Scale | A sensory evaluation tool (typically 5 or 9 points) used to measure consumer liking. |
The experiment yielded promising results on all fronts, demonstrating that health and taste can indeed coexist.
The most significant finding was the dramatic increase in dietary fiber. The incorporation of pomace powder successfully created a biscuit that was rich in dietary fiber. Furthermore, this high-fiber content led to a significantly lower expected glycemic index (eGI) compared to the traditional wheat flour biscuit 1 .
Using a 5-point hedonic scale, where 5 represents the highest score, the newly formulated pomace biscuit received an average overall acceptability score of 4.5 (±0.58) 1 . This high score indicates that the biscuits were not just tolerated but were genuinely liked by the testers.
| Sensory Attribute | Average Score (out of 5) |
|---|---|
| Overall Acceptability | 4.5 ± 0.58 1 |
| Ingredient | Quantity |
|---|---|
| Wheat Flour | 85 g |
| Chinese Olive Pomace Powder | 15 g |
| Sugar Powder | 33 g |
| Shortening | 22 g |
| Sodium Chloride | 1.1 g |
| Sodium Bicarbonate | 0.7 g |
| Ammonium Bicarbonate | 0.3 g |
| Skimmed Milk Powder | 6 g |
| Egg | 1 |
| Water | 12.5 mL |
Table 3: Formulation of the high-fiber Chinese olive pomace biscuit. 1
This specific experiment is a microcosm of larger shifts in the food industry. The "Friendly Fibre" trend is identified as a major health-related food trend for 2025, with consumers actively looking to increase their fiber intake 7 . Furthermore, a bibliometric review of functional ingredients highlights that dietary fiber, antioxidants, and bioactive compounds are among the most researched functional ingredients, and there is a clear need for more studies focused on the sensory properties and consumer acceptance of functional foods like biscuits 2 .
Transform an agricultural byproduct into a valuable resource.
Create everyday foods with proven functional benefits.
Ensure that these healthier options are still appealing and enjoyable to eat.
The journey of the Chinese olive from a ancient, nutritious fruit to the source of a innovative, high-fiber biscuit ingredient is a powerful example of modern food science in action. Research has successfully demonstrated that it is possible to create a biscuit that is not only a tasty snack but also a source of beneficial dietary fiber, all while giving new life to what would have been waste.
The next time you reach for a biscuit, imagine the future possibility—a golden, crunchy treat that satisfies your cravings and supports your well-being, one delicious bite at a time.