innovation
Vinegar with Added Value: How Fruit Pomace Is Transformed into Health-Promoting Products
Every year, the food industry generates a significant amount of by-products. Modern food science increasingly views these not as waste, but as untapped resources with high added value. The sustainable utilization of such resources, including the production of vinegar from apples, Japanese quince, a…
Latvia University of Life Sciences and Technologies
January 17, 2026