What is Berrypom?
This is an exciting one. We’re currently working with food scientists at the University of Huddersfield, and researchers from Europe and New Zealand to explore how Pomace (a blackcurrant by-product) could increase the fibre content of cereal-based products, like bread, muffins and breakfast cereals by up to 15%. This exciting, Government-funded project is called ‘Berrypom’.
Although flavour is hardly affected by the introduction of pomace, bread can look a bit darker, so we’re exploring ways to lighten the colour of the pomace.
Berrypom is a 3-year project that launched in June 2016. At the end of the project we’ll have a valuable dietary use for the bi-products from Ribena production.
Less waste and greater nutrition. It’s got to be a good thing.