Carrot Pomace Adding Value and Health to Snack Foods

Researchers at Washington State University have discovered a way to make puffed snack foods healthier and keep the great taste.

Dr. Girish Ganjyal said they’ve successfully added carrot pomace to foods, which increases fiber.

“The food doesn’t lose its eating quality. So the nutrition will be there but the food quality, like texture, taste, that should not go away.”

Pomace is the leftover material when carrots, or other fruits and vegetables, are processed for juice.

Dr. Ganjyal said that this should help both processors and growers.

“If the juice processor can now find value for that byproduct that was going to waste before, now the value of the carrot goes up.”

Dr. Ganjyal and his team have submitted other research on the benefits of apple and cherry pomace, and if they can find out why the food gets healthier, they can start to make all of the foods we love to eat a little better for us.

If you have a story idea for the Washington Ag Network, call (590) 547-1618, or e-mail krounce@cherrycreekradio.com.