Cornell scientists create meatballs with up to 20% apple pomace, improving nutrition and sustainability without changing taste.

Cornell University researchers are developing meatballs that replace up to 20% of ground beef with freeze-dried apple pomace, a byproduct of juice and cider production. The upcycled ingredient boosts fiber, adds natural antioxidants, extends shelf life, and reduces food waste and methane emissions. Taste tests with over 100 people found no significant difference in flavor or texture compared to traditional meatballs. The innovation could lower costs amid rising beef prices and support sustainable food systems, though scaling requires overhauling processing systems to ensure consistent food-grade pomace supply.