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Turning winemaking waste into food supplements and flowerpots

By Damir Beciri
19 March 2013

osu-wine-grape-pulp-1Not so long ago, we published a story about orange pomace and its potential to be used as gluten-free flour, and researchers at the Oregon State University (OSU) have discovered how to turn the pulp from crushed wine grapes into a natural food preservative, biodegradable packaging materials, as well as a nutritional enhancement for baked… »