Oregon State University researchers have discovered ways to convert pulp from crushed wine grapes into usable products.
The school’s extension service said the pomace, which consists of stems, skins and seeds, can provide substances for natural food preservatives, biodegradable packaging materials and a nutritional enhancement for baked goods.
The discovery could help defray the 4 million pounds of waste that the U.S. wine industry creates during processing each year. The bulk of the country’s wine production takes place in Oregon and California.
Read more at Sustainable Business Oregon.