Discarded grape skins, which are a natural by-product of wine production, are being used in a new type of yoghurt to help its shelf life and fibre content.

After continuous research into developing fruit processing waste as functional food ingredients, scientists at Oregon University have discovered that wine grape pomace (WGP) – the solid remains of grapes – can help the dietary fibre content of yoghurt and salad dressing. Apparently, not only does it promote human health but it also extends shelf life. The scientists tested the WGP-enhanced yoghurt with a panel of 18- to 39-year- olds and they rated the product favourably.

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