Fruit Waste Adds Value to Juice


This interesting article from Food Science Central discusses the fact that many of the components of fruit that are looked for in higher value and healthy fruit juices are actually removed in the juice making process and end up in the waste. Examples are antioxidants that are concentrated in the skin and fibre and pectin which are concentrated in the cell wall. There appears to be little information on processes based on this information or proof of the benefit of such processes.

While this probably doesn’t seem like being immediately useful to the small scale processor, it maybe identifies the opportunity of introducing less refined juices to market segments which are aware of the health benefits of these components.

It also reminds me of the issue of food waste and its many facets which I am sure I will address with time.

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