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 do that, knowledge of gentle drying and milling conditions to obtain a fine powder is a key prerequisite.

Project consortium

Coordinated by

Technische Universität Dresden (DE)


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

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