Apple processing to produce juice, jams and other edibles leaves a lot of fruit waste behind. Opportunities for converting the skins, cores, seeds and other components of the pomace generated into palatable products withTechnologies are being developed to recover and repurpose pomace as health-beneficial snacks and cereals. Source: Cornell UniversityTechnologies are being developed to recover and repurpose pomace as health-beneficial snacks and cereals. Source: Cornell University nutritional value are being explored by Cornell University researchers.

This apple waste, which is rich in fiber, vitamins, polyphenols, antioxidants and other nutritional compounds, is currently discarded or used as animal feed. The researchers are developing technologies to recover and repurpose pomace as health-beneficial snacks and cereals. Transforming the 80,000 tons of pomace produced annually in New York State alone into value-added food could provide an economic boost for food manufacturers and eliminate the environmental burden imposed by waste disposal.

The research team will apply experiences gained in recovering whey protein from milk before cheese making, conversion of broken rice into puffed rice kernels and extending the shelf-life extension of potatoes and other products. A new supercritical fluid extrusion process for making puffed products at low temperatures will be used to prepare recipes for pomace rejuvenation.

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