Cost-efficient method developed for maximizing benefits from wine waste

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), shows that grape skin and seeds generated from winemaking—known as wine pomace—are a good source of antioxidant dietary fiber and can be used to fortify various food products such as yogurts and salad dressings with enhanced nutritional value and extended shelf-life.

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