BERRYPOM: Processing of berry pomace: lab vs. industrial scale

Pressing residues from berries contain, next to dietary fibres, high amounts of bioactive compounds, which contribute to health promoting effects once added to the human diet. To avoid food waste and to provide sustainable products, the incorporation of berry pomace in cereal products can be considered as an interesting approach. However to be able to do that, knowledge of gentle drying and milling conditions to obtain a fine powder is a key prerequisite.

Coordinated by: Technische Universität Dresden (DE)

4 partners:

University of Manchester (UK); Polytechnical University Valencia (ES); Lund University (SE); Lincoln University (others: NZ)

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