Cornell researchers look to turn apple waste into good tasting, nutrition packed products
THERE’S NOTHING LIKE A NICE GLASS OF CIDER ON A FALL DAY, BUT WHEN APPLES GET MADE INTO JUICE A LOT OF THE FRUIT GETS THROWN AWAY. CHRISTIE: NEWSCHANNEL NINE’S JEFF KULIKOWSKY TELLS US A TEAM OF CORNELL RESEARCHERS IS WORKING TO TURN THIS WASTE INTO TASTY AND NUTRITIOUS SNACKS. JEFF: ON AVERAGE NEW YORK STATE PRODUCES NEARLY 30-BILLION BUSHELS OF APPLES EACH YEAR, BUT BETWEEN A QUARTER TO HALF OF ALL THOSE DELICIOUS FRUITS END UP AS POMACE. IT’S WHAT’S LEFT WHEN APPLES ARE TURNED INTO JUICE. THE SKIN, SEEDS, CORE, STEMS AND SOFT TISSUE ARE LOW IN ECONOMIC VALUE BUT HIGH IN NUTRITIONAL VALUE. Syed Rizvi, Food Science Professor, Cornell University, ” Apple pomace is a good source of energy and nutrition so the idea is how do we convert that into something very nutritionally attractive and edible that consumers are willing to pay money to buy it.” JEFF: ONE AREA PROFESSOR RIZVI AND HIS TEAM ARE LOOKING THAT SEEMS PROMISING IS THE SNACK FOOD INDUSTRY, ESPECIALLY WHEN HE SAYS KIDS GET ABOUT A QUARTER OF THEIR CALORIES FROM SNACKING. Syed Rizvi, Food Science Professor, Cornell University, ” An example is bite size snack food like I’m holding up here, is a very good quality product is totally made of apple pomace and some starch and protein added to it.” JEFF: NOT ONLY ARE THEY WORKING ON TASTE, TEXTURE, QUALITY, SHAPE AND SIZE BUT DEVELOPING THE UNIQUE TECHNOLOGY TO CONVERT POMACE INTO NUTRITIONAL PRODUCTS.AND BECAUSE APPLE SEASON, ESPECIALLY HERE IN NEW YORK IS SO COMPACT THERE’S ANOTHER ISSUE TO DEAL WITH. Syed Rizvi, Food Science Professor, Cornell University, ” So you in short amount of time you get a tremendous amount of pomace generated, so therefore we have to have ways to store the pomace and use it as we go along.” JEFF: RIZVI SAYS GRAPES, ANOTHER BIG INDUSTRY IN NEW YORK STATE, ALSO SEES A GOOD AMOUNT OF WASTE. Syed Rizvi, Food Science Professor, Cornell University, ” We can take grape pomace also and convert them into value added snack food like cereal or nutri-bars or other kinds of products in different shapes and sizes.” JEFF: NOT ONLY IS THERE A NUTRITION COMPONENT HERE, BUT TURNING ALL THAT FRUIT LEFT OVER INTO FOOD REDUCES WASTE AND CREATES NEW ECONOMIC OPPORTUNITIES FOR NEW YORK COMPANIES. CHRISTIE? CHRISTIE: PROFESSOR RIZVI HAS RECEIVED OVER A MILLION DOLLARS IN GRANTS TO AID IN THE DEVELOPMENT OF TECHNOLOGY TO KEEP THE NUTRITIONAL QUALITY OF POMACE AND CONVERT IT INTO EDIBLE FOODS.