| Food waste in Europe remains a major challenge: fruit processing generates large volumes of by-products that are often underutilized, resulting in environmental burdens and missed economic opportunities. Among these, apple pomace — the residue of apple juice and cider production — represents the largest fraction. Produced globally at an estimated 4 million tons per year, apple pomace is particularly abundant in regions such as South Tyrol (Italy), Austria, and Bavaria (Germany). Although rich in dietary fibers, polyphenols, minerals, and other bioactive compounds, it is currently destined mainly for low-value uses such as animal feed or compost, rather than being transformed into high-value food ingredients.
The KOMY project aims to drive a change by developing and testing advanced strategies to stabilize and valorize apple pomace through fermentation and innovative processing. The project will apply kombucha-analogue fermentation both as a stabilization method and to generate functional, non-alcoholic beverages, while also investigating the potential of SCOBY matrix as co-products. Apple pomace and SCOBY will be fully characterized in terms of physicochemical, microbiological, and sensory properties, ensuring safety, quality, and functional value.
KOMY will further explore the incorporation of apple pomace and SCOBY into new food products, ranging from fortified meat products to fruit-derived innovations such as SCOBY-based confectionery. In parallel, environmental performance will be assessed, including process efficiency, energy and water use, and scalability for small and medium-sized enterprises.
By treating apple pomace and fermentation co-products as valuable resources rather than waste, KOMY promotes a circular economy model for the agri-food sector in South Tyrol, Austria, and Bavaria. |