UC Davis researchers are providing more insight into how grape skins and seeds, which usually go to waste during the making of chardonnay wine, may be a valuable and healthful ingredient in new food products.
Two Winners Were Selected in Global Contest to Design Solutions for 50,000 Tons of Pomegranate Husks to Reduce Food Waste and Create a More Sustainable Supply Chain
California produces nearly 4 million tons of world-class wine each year, but with that comes thousands of tons of residue like grape skins, seeds, stems and pulp. What if scientists could harness that viticultural waste to help promote human health?
