Old grape skins help new yoghurts

The continuing research into developing fruit processing waste as functional food ingredients has revealed a use for a wine production by-product. Scientists at Oregon University have found that wine grape pomace (WGP) (the solid remains of grapes) can help the dietary fibre content of yoghurt and salad dressing. Not only does it promote human health but it also extends shelf life. The scientists tested the WGP enhanced yoghurt with a panel of 18-39 year olds and they rated the product favourably.