Apple waste might just be the new secret sauce in meat hybrids. A Cornell study shows the pomace, the skins, seeds, cores and pulp left over from juicing, can be freeze-dried, milled, and blended into beef meatballs at up to 20% without consumers noticing a thing. The result? A fibre boost, longer shelf-life, and a lower reliance on animal protein, all in a format tasting and feeling the same.
