Apple pomace as a functional ingredient addition to meat

Moonshot Award

Cornell Institute for Food Systems Industry Partnership Program (CIFS-IPP)

Abstract

Apple pomace is a major byproduct of apple juice and cider production and is commonly diverted to animal feed or disposed of in landfills. Landfilling organic waste can contribute to greenhouse gas emissions as the material decomposes. However, apple pomace is a valuable source of dietary fiber and polyphenols, providing an opportunity to upcycle this underutilized byproduct into consumer food products. 

The aim of this project is to develop an ingredient that incorporates apple pomace into commonly consumed meat preparations, including meatballs, meatloaf, and sausages. Incorporating apple pomace has the potential to increase dietary fiber intake while partially replacing meat, potentially reducing the environmental impact associated with meat production. 

The project will evaluate key components required for commercialization, including business model development, supply chain considerations, and consumer engagement. Insights generated through this process will inform the development of a minimum viable product (MVP) for presentation to consumers and industry stakeholders at food shows. Ultimately, this project aims to demonstrate the commercial potential of upcycled food ingredients while addressing both nutritional and environmental challenges.