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Cornell researchers look to turn apple waste into good tasting, nutrition packed products

A Cornell University professor is leading research into ways to take apple waste and turn it into nutritional and tasty products.

The process to produce apple juice, jams and cider ends up leaving roughly one-third of the fruit as waste.

Processing apples into food products leaves behind pomace – the skin, seeds, core, stems and soft tissue of the fruit.

Approximately 25 to 40 percent of apples and other fruits end up as pomace, which has little economic value and pollutes the environment.

Now, Cornell research aims to turn the nutritious leftovers into snack foods and cereals, reducing waste and creating new economic opportunities for New York companies.

Syed Rizvi, International Professor of Food Process Engineering in the College of Agriculture and Life Sciences, has received matching grants of $540,000 from the Foundation for Food and Agriculture Research and the New York Apple Association.

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