Each year, over 4 million tons of apple byproducts are discarded as animal feed, compost, or landfill waste. A recent study from Cornell University reveals a promising alternative: turning apple waste into a nutritious ingredient for food products. The research, published on September 12, 2023, in the Journal of Food Science and Nutrition, demonstrates that freeze-dried apple pomace—consisting of skins, seeds, cores, and pulp—can be blended into commercial beef meatballs at levels up to 20% without affecting consumer acceptance.
The study involved sensory testing with over 100 untrained tasters, who found no discernible differences in aroma, taste, texture, or overall preference between meatballs made with apple pomace and traditional meat formulations. According to Elad Tako, an associate professor of food science at Cornell, this ingredient not only adds dietary fiber but also possesses antioxidant properties that can enhance the shelf life of food products.
Economic Benefits and Sustainability
The findings present a significant opportunity for apple and cider producers in New York State. Traditionally, pomace accounts for approximately 25-30% of the total fruit mass, and its disposal can be costly. By freeze-drying and processing pomace into a usable ingredient, producers can eliminate disposal costs while generating additional revenue. This approach could also help reduce methane emissions from landfills and contribute to a more sustainable food manufacturing system.
Peter Gracey, a doctoral student involved in the research, emphasized the potential for increased profitability. The team purchased different apple varieties, including Cortland, Empire, and Red Delicious, and processed them at a commercial juice facility. After freeze-drying the pomace, they blended it into 80% lean ground beef at both 10% and 20% inclusion rates. While higher inclusion rates showed slight drops in cooking yield and changes in internal color, the sensory evaluations indicated that consumers are willing to accept these minor variations.
Health Implications and Market Potential
This innovative use of apple pomace could address dietary fiber deficiencies in many populations. Adding fruit-derived fiber to processed meats can help fulfill nutritional recommendations without requiring significant changes to consumer habits. The research also highlights the potential for this ingredient to be especially beneficial in institutional settings such as schools and hospitals, where familiar comfort foods are served in large quantities.
The environmental impact of this initiative is notable. Diverting pomace from landfills reduces methane emissions and lowers the overall carbon footprint of juice and cider production. Replacing portions of meat with plant materials in processed foods can significantly decrease the greenhouse gas intensity of these products. The study points to research indicating that reductions in processed and red meat consumption can lead to substantial declines in food-system emissions.
As apple production reached over 97 million metric tons globally in 2023, with New York being the second-largest producer in the U.S., the local market for apple pomace could keep more dollars within regional supply chains. A processor in the Finger Lakes could collaborate with meat packers or snack manufacturers nearby, thereby supporting local economies.
The actual market size will depend on various factors, including how much pomace can be economically processed and the willingness of food manufacturers to adapt their formulations and labeling. Although freeze-drying is effective in preserving bioactive compounds, it is energy-intensive. Alternate drying methods may also be viable, provided they can maintain the color, flavor, and safety of the product.
Should this initiative gain traction, Tako believes it could create a “win-win-win” scenario. It has the potential to yield healthier products for consumers while simultaneously providing a new revenue avenue for apple and cider producers. This innovative approach could redefine how the food industry views fruit byproducts, turning waste into valuable resources.
