We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Scientists Seek A Way To Use Nutrient-Rich Berry Pomace In Bread

June 29, 2016: 12:00 AM EST
The British government has awarded $291,000 to food scientists at the University of Huddersfield to work with a blackcurrant juice maker to come up with a way to turn the leftover pomace into food. Scientists believe the pomace – pulp, seeds, and stems – can be turned into an edible substance that can enrich the polyphenol and fiber content of bread, muffins, biscuits and breakfast foods. The Huddersfield scientists are working with British company Lucozade Ribena Suntory, maker of the Ribena blackcurrant drink brand. The company normally discards the pomace after making the juice.
Chloe Glover, "University of Huddersfield Take on Government Project to Turn Blackcurrant Pomace Into Food", The Huddersfield Daily Examiner, June 29, 2016, © Trinity Mirror North West
Domains
SUSTAINABLE BUSINESS
Company News
Ingredients
Innovation
Research & Findings
Trends
Geographies
Worldwide
EMEA
Europe
United Kingdom
Categories
Companies, Organizations
Innovation & New Ideas
Research, Studies, Advice
Trends
Developed by Yuri Ingultsov Software Lab.