New value-added ingredients and products from pomace waste

Viveau是一家总部位于新斯科舍省哈利法克斯的公司，生产用当地草莓、酸樱桃、苹果和野生蓝莓制成的全天然压榨汽水饮料，该公司正在提议与荷兰学院加拿大最聪明的厨房(CSK)合作研发项目。从用来给这些独特的饮料调味的原料中提取果汁的水果压榨过程会产生大量的残渣。Viveau希望与CSK合作探索这种残渣的潜在新用途，并将其从堆肥设施和垃圾填埋场转移出去。CSK的团队拥有最先进的设备、设施以及食品开发商、食品科学家和注册营养师的技术和专业知识，将评估残渣的潜在价值，将残渣作为干燥成分在各种应用中进行电池测试，发现新的市场机会并开发新的小试产品，从而增加这一过程的副产品的价值。

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.