In our second video episode we commented on the nutritional consequence of using fruit concentrates. Namely, in producing fruit concentrates a waste byproduct, pomace, is removed. Seeds, “skins” and pulp of fruits largely make up pomace.

In recent article on foodnavigator.com http://www.foodnavigator.com/Financial-Industry/Cranberry-waste-may-lead-to-alternative-ingredients, the nutritional benefits of cranberry pomace are recognized, particularly for robust amounts of  phytonutrients such as procyanidins and flavonols. It’s suggested the pomace byproduct could be put to use in functional foods. Wouldn’t it make more sense, in many food applications, to simply retain the pomace of fruit ingredients in the first place? Fruit leathers certainly come to mind as but one such example.