University of Huddersfield to develop new ways to include blackcurrant by-product into food

Food scientists at the UK’s University of Huddersfield are conducting a study that explores ways to introduce blackcurrant pomace into bread, muffins, biscuits and breakfast foods.

The pomace is a rich source of polyphenols and fibre.

Lucozade Ribena Suntory has provided samples of pomace, which is the by-product after the blackcurrants have been pressed for juice.

The university researchers, including Dr Vassilis Kontogiorgos, Professor Grant Campbell and Dr Katerina Alba, are conducting the research as part of the UK’s contribution to a Europe-wide project, called Berrypom.

The aim of the research is to exploit the nutritional and economic value of pomace, which consists of skins, pulp, seeds and stems of berries.

Pomace accounts for up to 30%, but is often discarded due to limited use.

Researchers in five European countries and New Zealand have come together for the Berrypom project, which is looking at ways to introduce it into cereal products.

The team at the University of Huddersfield is focusing on how to introduce it into bread dough and its effects on taste and colour.

Dr Kontogiorgos said: "We are aiming for an increase in fibre content of up to 15% and except for the colour you can’t tell the difference."

Initial findings indicate that that flavour is hardly affected due to the introduction of pomace, but bread and muffins can get a dark colouration. Therefore, researchers are now exploring methods to lighten the colour of the blackcurrant by-product.

The 36-month long Berrypom project was fostered by an EU project, called SUSFOOD.

The university has secured £150,000 from the UK’s Department for Environment Food and Rural Affairs while another £70,000 has come from university funding.

In addition to the University of Huddersfield, the Berrypom consortium consists of research teams at Technische Universität Dresden in Germany, the Universitat Politecnica de Valencia in Spain, Lunds Universitet of Sweden, and Lincoln University in New Zealand.

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Image: Food scientists at the University of Huddersfield are seeking methods to introduce blackcurrant pomace into cereal products. Photo: courtesy of University of Huddersfield.