Upcycling Fruit By‑Products

Juice and puree processing typically leaves 20 - 80% of the fruit unused.

Citrus processing alone generates more than 10 million tonnes of peel and associated material each year.

Apple pomace from juice and cider production typically represents about 25–30% of the fresh weight of the processed fruit, while pineapple processing lines generate large amounts of crowns, peels, cores and other byproducts, together representing roughly half or more of the fruit’s original weight.

Historically, much of this material has been used as low-value animal feed or compost, with substantial quantities still ending up in landfill. With disposal becoming increasingly expensive and sustainability taking centre stage, people are now asking a different question: How can we make better use of our by-products?

What's changed?

NPD, technical, and procurement functions are dealing with real constraints.

Ingredient availability has become less predictable. Prices for functional ingredients such as pectin, fibres, and natural antioxidants have moved sharply in recent years. At the same time, regulatory pressure around waste handling has increased, and disposal is no longer a 'minor' line item in processing costs.

Many fruit by-products are now being reclassified internally from purely as waste to a potential secondary raw material. For some cases the volumes are large enough to justify dedicated recovery. For others, the idea is simply to reduce disposal exposure while extracting limited-but-high-value compounds.

What can be recovered from fruit waste?

Across juice and purée processing, side streams such as peels, pomace, seeds, and cores contain compounds that already play a role in food, drink, and related industries.

In practical terms, there are a wide range of functional and high-value materials that can be recovered from fruit waste; some are already well established as food ingredients. Others support nutraceutical, packaging, or energy applications.

The focus is usually on what can be recovered consistently, safely, and at a scale that makes commercial sense.

Functional food ingredients from fruit waste

Fruit peels, pomace, and seeds are rich in ingredients that people already work with every day, such as

• Pectin and other soluble fibres
• Insoluble dietary fibres
• Natural antioxidants such as polyphenols and flavonoids
• Organic acids and residual sugars

These compounds are used as:

• Gelling and stabilising agents
• Texture and mouthfeel contributors
• Natural colour and flavour carriers
• Ingredients that support fibre or antioxidant positioning

Citrus peel and apple pomace are the most widely used sources, largely because their composition is well understood and recovery processes are proven at industrial scale.

Bioactive compounds and nutraceutical ingredients

Many fruit by-products contain higher concentrations of bioactive compounds than the edible portion of the fruit itself, such as:

• Polyphenols and flavonoids
• Carotenoids
• Phytosterols and related plant compounds

These materials are commonly used in:

• Functional beverages and shots
• Fortified foods and supplements
• Products where antioxidant positioning supports the overall concept

From a sourcing perspective, these ingredients only work when upstream handling and extraction are tightly controlled - small changes in fruit variety, ripeness, or processing can significantly affect active levels.

Materials and packaging applications

Not all recovered compounds are destined for food formulations; pectins and other polysaccharides extracted from fruit waste can also be used to produce biodegradable films, edible coatings, and as components for bio-based packaging materials.

These applications are still developing, but they influence how some processors think about by-product recovery.

Feed, fertiliser, and energy recovery

After higher-value compounds have been extracted, remaining material can still be put to use.

Common routes include:

• Animal feed ingredients
• Organic fertilisers or soil conditioners

In some operations, fruit residues are also used for:

• Biogas production through anaerobic digestion
• Bioethanol and other energy applications

Specific applications

Several fruit by-product streams are already well understood and linked to clear end uses.

Citrus peel applications

Citrus peel is one of the most commercially mature fruit by-product streams. It contains flavonoids such as hesperidin, along with D-limonene, which together support a wide range of applications.

In food and drink, citrus peel derivatives are used in flavour systems, beverages, and as natural antioxidants. D-limonene is also widely used beyond food, including in fragrances and as a solvent in household and industrial cleaning products. This breadth of use helps support stable recovery economics, particularly where peel volumes are high and consistent.

Apple pomace applications

Apple pomace is best known for its pectin content, often in the region of 10 to 15% of dry weight, depending on variety and processing intensity. Recovered pectin is used for gelling and stabilising in jams, fruit preparations, confectionery, and reduced sugar systems.

Beyond pectin, apple pomace is rich in dietary fibre. These fibres are used to improve water absorption, dough handling, and texture in baked goods, while also supporting fibre-related nutrition positioning. Because apple processing volumes are predictable, pomace is often one of the first streams manufacturers assess when exploring by-product recovery.

Pineapple pulp and stem applications

Pineapple by-products, particularly stems, are recognised sources of bromelain. This enzyme has established uses in meat tenderisation, certain brewing processes, and a range of healthcare and nutraceutical applications.

From a processing perspective, bromelain recovery depends heavily on speed and handling. Enzyme activity drops quickly if material is not stabilised, which means only operations with tight control tend to pursue this route. Where it works, however, bromelain remains one of the higher-value compounds recovered from fruit waste.

Mango kernel applications

Mango seed kernels yield an oil rich in saturated and monounsaturated fats, alongside polyphenols and tocopherols. These properties make the oil interesting for specialist food, cosmetic, and nutraceutical uses, although volumes and processing complexity mean applications remain relatively niche.