Cornell researchers found that apple scraps can replace up to 20% of beef in meatballs — without changing how they taste, according to the Cornell Chronicle.
The team freeze-dried and milled leftover apple pomace (skins, seeds, pulp) into powder, blending it into ground beef. Taste testers didn’t notice a difference, but the meatballs gained fiber, antioxidants, and longer shelf life.
The process offers cider makers a new revenue stream and helps meat producers cut costs and emissions. If adopted, it could shrink food waste, reduce methane from landfills, and make processed foods healthier — all without changing what’s on your plate.
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