# The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry
## 4 The Use of Pomace in the Confectionery Industry  
Owing to the health benefits of pomace and the increasing focus on the issue of food waste, new solutions are being sought to utilize food residues across various sectors of the confectionery industry (Figure 2). This aims to bring benefits from the perspective of waste reduction, which is crucial to avoiding negative environmental impacts, as well as creating added economic value through the reuse of pomace in food production. In addition to its rich nutritional value, pomace also serves as a cheap and easily obtainable raw material, enhancing the appeal of products that align with current eco-food trends sought by consumers, while not increasing production costs. Valorization of fruit processing by-products is a very important challenge that is being undertaken by many scientists. One of the branches of the food industry where pomace can be used is the confectionery industry. Pomace is a rich source of fiber, antioxidants, and natural sweeteners, so it can be used as an additive in baked goods, cookies, and energy bars, enhancing their nutritional value [17]. The phenolic compounds present in pomace extend the shelf life of products, while the fiber helps to improve their texture and taste [8]. The type of fruit pomace used plays a crucial role in determining its technological and nutritional efficacy. For example, apple pomace is widely utilized due to its relatively neutral flavor, high fiber content, and notable antioxidant capacity. It has been shown to improve moisture retention and provide a mild sweetness, making it ideal for cookies and muffins [29]. In contrast, grape pomace, while richer in polyphenols--particularly resveratrol--has a more stringent taste and darker color, which may limit its application to darker or strongly flavored products, such as cookies or chocolate [16; 37]. Berry pomace, particularly from raspberry, offers strong antioxidant potential due to its high anthocyanin levels, but can significantly alter product color and flavor, requiring careful formulation [8]. Meanwhile, citrus pomace, although rich in pectin and vitamin C, can introduce bitterness and therefore may be best suited for specific niche products like citrus candies [16]. As [PERSON] et al. (2015) [17] note, pomace can be dried and milled into powder, allowing it to be easily integrated into confectionery formulations. This approach supports circular economy initiatives and delivers economic advantages to manufacturers by reducing raw material costs and responding to consumer demand for clean-label, functional foods [17]. However, to maximize these benefits, the selection of pomace type should be product-specific, taking into account its sensory impact, bioactive compound profile, and compatibility with the intended confectionery matrix. Figure 2: Uses of fruit pomace in the food industry. Researchers have extensively explored the incorporation of fruit pomace into various baked products, especially cookies, to enhance their nutritional profile and functional properties (Table 3). [PERSON] et al. (2021) [57] highlighted the significant potential for utilizing fruit pomace in the confectionery industry, particularly in bakery products such as cookies and cereal bars. Their study aimed to enhance the nutritional value of fortified products owing to the abundance of nutrients in pomace, including fiber and polyphenols as natural antioxidants [57]. According to [PERSON] et al. (2023) [58], grape processing waste containing protein, lipids, fiber, minerals, and polyphenols can be successfully used to prepare flour-based confectionery products. Grape seed powder can serve as a substitute for cocoa powder in confectionery coating technologies. In addition, grape seed and skin powder were used to partially replace wheat flour in cookies. However, the authors also note certain limitations associated with this approach. The inclusion of grape pomace may affect the texture of baked goods, potentially leading to increased density or reduced volume.