# The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry
## 2 Confectionery Industry  
According to the latest data, the global confectionery market is currently valued at over EUR 265.61 billion (including EUR 2.11 billion in Poland) and is projected to reach approximately EUR 374.78 billion by 2032, underscoring its robust growth potential [9] (Table 1). This dynamic expansion creates new opportunities for innovation, particularly in the incorporation of functional, sustainable ingredients such as fruit pomace, which can address consumer demand for healthier and more environmentally friendly sweet products [8]. One of the fastest-growing areas within the industry is the confectionery segment, currently valued at around EUR 6.02 billion. This category is particularly relevant for  
Figure 1: Type of fruit by-products and nutritional and bioactive components. pomace application due to its diversity and openness to texture-modifying and flavor-enhancing ingredients. Notably, gummy products, which dominate this segment with a 43.4% market share, offer an ideal matrix for incorporating fruit pomace due to their pliable structure and moisture-retaining properties [9]. Pomace, rich in dietary fiber and natural pigments, can improve the texture, increase nutritional value, and enhance the color of gummies naturally and appealingly [10]. Similarly, hard candies (12.4% of the market) may benefit from pomace-derived polyphenols or fruit acids for antioxidant enrichment or subtle flavor enhancement [6]. Growing consumer awareness of the health implications of sugar intake is steering the market toward functional confectionery, which emphasizes benefits such as reduced sugar content, added vitamins, minerals, or fiber. Existing functional ingredients in this space include inulin (a prebiotic fiber), vitamin C, omega-3 fatty acids, and natural colorants. Fruit pomace aligns well with this trend, providing a source of natural fiber, antioxidants, and phenolic compounds [11]. What is more, an emerging trend in the sweet market is consumers' growing interest in sugar substitutes. Health concerns about excessive sugar consumption have led to a demand for products that maintain sweetness while reducing sugar content. Natural sweeteners like stevia are gaining popularity due to their plant-based origins and minimal impact on blood sugar levels [11]. Pomace may contribute to sugar reduction strategies. Its inherent fruity flavor and slight natural sweetness can reduce the need for added sugars in some formulations, particularly when combined with natural sweeteners like stevia or erythritol. Additionally, its fiber content can improve satiety and slow glucose absorption, complementing the nutritional goals of sugar-reduced confections [12]. Studies show that food products claiming to reduce sugar have been growing by 13.5% per year over the past five years, and natural sweeteners are playing a key role in this growth. These alternatives not only meet the needs of health-conscious consumers but also align with the clean label movement that emphasizes transparency and natural ingredients [11]. However, the adoption of sugar substitutes presents challenges. Some consumers are skeptical of artificial sweeteners and may be sensitive to the taste profiles of certain alternatives. Manufacturers are investing in research and development to improve the taste and functionality of these substitutes to meet consumer expectations. Moreover, regulatory developments and health policies are influencing product formulations, prompting companies to innovate while ensuring compliance with guidelines aimed at reducing sugar consumption [13]. One of the most significant driving forces shaping the future of the confectionery market is the growing emphasis on ecological and sustainable production. The use of pomace is a form of upcycling, transforming the by-product of fruit processing into valuable food ingredients. As ecological awareness grows, consumers increasingly expect brands to reduce waste and carbon footprints.