From waste product to food ingredient: KOMY investigates valorisation options for apple pomace
In the joint project KOMY (aKnowledgment of the pOtential of apple poMace upcycling), the Weihenstephan-Triesdorf University of Applied Sciences (HSWT) is working with project partners to research the potential of apple pomace for a new model of the circular economy for the agricultural and food industry.
Around four million tonnes of apple pomace are produced every year during the production of apple juice and cider - and despite its many nutrients and antioxidants, apple pomace is mainly used as animal feed and fertiliser. Through targeted stabilisation, fermentation and product development, apple pomace is to be further developed into safe, functional foods and functional ingredients and thus transformed into a high-quality material.
KOMY is a joint project between the HSWT, Laimburg Research Centre in Italy (main coordinator) and the MCI | The Entrepreneurial University of Applied Sciences® Austria as part of the Bavaria-South Tyrol-Austria research cooperation. It is one of three projects funded by the Bavarian State Ministry of Food, Agriculture, Forestry and Tourism (StMELF), the Department of Agriculture, Forestry and Tourism of the Autonomous Province of Bolzano - South Tyrol, and the Federal Ministry of Agriculture, Forestry, Climate and Environmental Protection, Regions and Water Management - Republic of Austria (BMLUK). The total investment amounts to 1.5 million euros. The KOMY project was launched on 1 March 2026 and will run until the end of February 2029.
Characterisation as the basis for large-scale tests
The HSWT is responsible for the detailed characterisation of the apple pomace and other plant by-products, such as soy-okara and beetroot press cake. This characterisation forms the basis for the scalable process steps carried out by Laimburg Research Centre.
At the HWST, the raw materials (apple pomace, soya okra or beetroot press cake) are fermented in 1-litre containers, using various kombucha starters provided by Laimburg Research Centre. The results will serve as a basis for a large-scale trial in a 25-litre tank in the Research Centre's pilot plant. The MCI is primarily responsible for analysing economic viability of the results in terms of scalability to industrial scale and the transferability of the technology to other applications.
Prospects for further research
The project combines numerous different approaches for further research. In addition to the valorisation of apple pomace as a high-quality food ingredient, the project also sheds light on the advantages of this type of kombucha production compared to the standard method based on black tea.
Another relevant aspect is the extraction of biocellulose, which is produced during kombucha fermentation. Here too, research focuses on the use of by-products and the promotion of organic packaging. In addition, numerous final theses at the HSWT will address the topic of kombucha production and include various experimental research on flavor development.
Further information on the projects funded as part of the cross-border research cooperation between Bavaria, South Tyrol and Austria on agro-innovations and climate change adaptation, can be found in this press release from the Bavarian State Government.
