A healthy, baked snack made from flour milled from the seeds and skins of Sonoma County wine grapes was introduced in the US market.

Created by Mike and Tom Keefer and Dan Brinker, Wild California Crisps makes use of the winemaking residue known as pomace, which primarily ends up in landfills.

Wineries produce pomace in large quantities, amounting to one ton for every five tons of grapes crushed. The milled flour produced from the pomace is high in nutrients and antioxidants.

The vineyard-sourced ingredients come from 100 per cent certified sustainable California coastal vineyards owned by Sonoma-based Jackson Family Wines.

Their company manufactures culinary grapeseed oil, gluten-free cookies, artisan wheat crackers and grape skin-and-seed flour for baking, all of which are sold on the company website and distributed throughout Northern California.

The Wild California Crisps were chosen as one of the eight trend-setting natural and organic products at San Francisco’s Fancy Foods Show.

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