New value-added ingredients and products from pomace waste

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Viveau, a Halifax, Nova Scotia-based company that produce all-natural fruit pressed sparkling water beverages made with local strawberries, tart cherries, apples and wild blueberries, are proposing a collaborative R&D project with Canada's Smartest Kitchen (CSK) at Holland College. The fruit pressing process for extracting juice from the raw ingredients used to flavour these unique beverages results in the generation of a large amount of pomace. Viveau would like to work with CSK to explore potential new uses for this pomace and divert it from composting facilities and landfills. The team at CSK, with access to state-of-the-art equipment, facilities and the knowhow and expertise of food product developers, food scientists and registered dietitians, will evaluate the pomace waste for potential value, battery test the pomace in various applications as a dried ingredient, identify new market opportunities and develop new bench scale products, thus adding value to this process byproduct.