ReviewFoods (Basel, Switzerland)2026
Apple Pomace in Ready-to-Eat Plant-Based Meat Analogs: Functionality, Challenges, and Opportunities.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Apple pomace is a widely available food processing by-product that has attracted increasing attention in circular and resource-efficient food systems for its potential in value-added food applications. The use of apple pomace in ready-to-eat (RTE) plant-based meat analogs represents a promising pathway. Unlike plant-based meats intended for cooking, RTE systems impose stricter constraints on structural stability, water retention, flavor integrity, and safety under cold chain conditions. Within this framework, apple pomace represents a compositionally complex material with both opportunities and constraints. This review examines how apple pomace and its derived ingredients can be utilized in RTE plant-based meat analogs, with particular attention to the distinct structural and functional requirements of minced-type and whole-cut products. Current evidence indicates that direct incorporation is more feasible for minced systems, where apple pomace fiber and pectin can support water retention, binding, and refrigerated slice stability when particle size, hydration, and sensory limits are controlled. By contrast, whole-cut applications are more likely to require fractionation, selective extraction, or additional structuring because particulate heterogeneity may disrupt continuous phase integrity and anisotropic structure formation. The review further identifies the main barriers to industrial translation, including water management under refrigerated conditions, flavor and color deviations, challenges in raw material standardization, and techno-economic constraints related to dewatering, processing intensity, and quality control. Overall, this review indicates that apple pomace can function as a technically relevant ingredient in RTE plant-based meat analogs. Its successful implementation depends on converting compositional complexity into predictable functionality through raw material standardization, controlled fraction use, food safety verification, and economically viable processing. In this way, sustainability-driven valorization can be better aligned with the practical requirements of industrial food production.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.