Harnessing the potential of apple pomace (AP)

Introduction

Name: Wall Apple (WApp)
Innovation project
Amount: 78,079 €

Global objective of the project

The project’s primary objective is to reduce waste by repurposing apple pomace (AP) from traditional disposal into sustainable products like apple flour and edible items

Presentation of the SME Eclo

Nextgrain specializes in valorizing agricultural by-products, particularly through transforming apple pomace and similar residues into high-value ingredients. They focus on nutritional innovation and sustainability in producing new food sources.

Ecopoon is dedicated to developing sustainable edible products like biscuit-based cutlery and food accessories. By incorporating innovative ingredients such as apple residue flour, Ecopoon offers solutions that reduce plastic waste and promote a circular economy.

Les Vergers d’Upigny is a Belgian company producing high-quality, artisanal juices. Committed to sustainability, it also repurposes production residues like apple pomace, transforming them into useful ingredients or by-products for other industries.

Project objectives

The project aims to reduce waste by repurposing apple pomace (AP) from traditional disposal into sustainable products like apple flour and edible items. By upcycling AP, it adds economic value and reduces environmental impact. Through nutritional innovation, AP flour is enriched with carbohydrates, pectin, and minerals to create nutrient-dense edible products. Additionally, a range of items (e.g., spoons, cups, cones) at various Technology Readiness Levels broadens market access, enhancing adoption potential and minimizing risk. Collaboration and knowledge-sharing among stakeholders are also critical, as the project’s collaborative approach draws on expertise in apple juice production, processing technology, and product development to drive sustainable innovation and address complex environmental challenges.

Role of the partners

The project leverages each partner’s expertise to create sustainable, zero-waste products from apple pomace (AP). Vergers d’Upigny (EVH), a large-scale apple juice producer, provides AP, aiming to repurpose a portion of their 1,000 tons of annual byproduct into apple flour. NextGrain (NG) specializes in transforming AP into high-nutritional flour through an efficient drying and milling process. Ecopoon then uses this flour to produce innovative, edible items such as spoons, coffee stirrers, and ice-cream cones, leading R&D efforts to bring these zero-waste products to market.

Expected benefits

The expected benefits of the Be Resilient project include the upcycling of over 1.5 tons of apple pomace into more than 500 kg of apple pomace flour and the production of more than 10,000 apple spoons, significantly reducing waste. The initiative aims to create new revenue streams for NextGrain and EVH while enhancing Ecopoon’s product offerings and profitability. With positive consumer feedback from tastings, the project is set to position apple pomace flour as a valuable ingredient in the food industry. Additionally, it fosters job creation and promotes healthier food options, contributing to sustainability and resource optimization within the food value chain.