Using citrus and grape by-products to preserve food

An article by Bizcommunity investigates using citrus and grape by-products to preserve food. According to the article, grape pomace, grape seeds and Clementine mandarin orange peel and pulp could be a viable alternative to synthetic preservatives.

They state furthermore that in SA annual postharvest food losses and wastes amount to 10 million tonnes, with about 95% of the food wastage occurring along the value chains prior to reaching the consumer and that according to an interdisciplinary study at Stellenbosch University (SU), large amounts of citrus and grape by-products that are normally treated as waste and generally disposed of in landfills could potentially be used in the production of natural food preservatives.

Read article here