Upcycling of Black Currant Pomace for the Production of a Fermented Beverage with Wolfiporia cocos

Researchers have developed an innovative way to turn black currant juice waste into a tasty new beverage using a special fungus. Instead of discarding the leftover pulp and skins from juice production, they fermented it with an edible fungus called Wolfiporia cocos to create a pleasant-tasting drink with honey, floral and berry flavors. This sustainable approach helps reduce food waste while creating a new product consumers might enjoy. Impacts on everyday life: – Provides a new sustainable beverage option for environmentally conscious consumers – Helps reduce food waste from juice production – Creates value from materials that would otherwise be discarded – Demonstrates how traditional waste products can be transformed into desirable foods – Shows potential for developing similar approaches with other fruit processing wastes