## 1 Introduction  
In 2020, the European Commission launched the Farm to Fork strategy, which aims to create a fair, reliable, and environmentally friendly food system. This strategy aims to reduce the climate impact of the European Union food system. In order to create sustainable production and a more efficient use of by-products of the food industry, attention has been paid to the possibility of applying berry and fruit pomace as a source of dietary fibre (DF) in various food products [1, 2, 3]. According to the recommendation of the EFSA, an adult should consume 25 g of DF per day [4]; therefore, the enrichment of food products with fibre from berries or fruit pomaces may solve both problems: sustainability and health issues by foods with a higher nutritional value. Apples are one of the most popular fruits in the world, which, when used in juice production, generate large amounts of pomace, representing approximately 25-35% of the total apple mass [5, 6]. The pomace obtained from apple could be a value-added ingredient,as it is a source of antioxidant phytochemicals, polyphenols, minerals, vitamins, and DF [3; 7; 8; 9; 10]. The chemical composition of pomace, including the DF content and the ratio between the soluble dietary fibre (SDF) and insoluble dietary fibre (IDF) (recommended to be 1:2 [11]), are important for nutrition and depend on the source and processing conditions [12; 13]. An SDF intake of a minimum of 6 g/day is associated with several health benefits, like a reduction in low-density lipoprotein cholesterol in serum, glycemic control, and a reduction in the risk of coronary heart disease [14; 15]. In order to use pomace in the production of food products, not only is their composition important but also the technological properties that determine the quality of the final product. Modifications of the pomace with enzymes could not only change the SDF/IDF ratio by increasing the amount of SDF content but could also improve the technological properties [12]. Despite having good nutritional value, apple pomace is primarily used as animal feed, resulting in its loss within the food chain. Several studies have valorised apple pomace (AP) through enzymatic hydrolysis, focusing primarily on the yield of bioactive compounds and fermentable sugars. However, there is less information available regarding the modification of whole pomace and its application in novel food products. An innovative enzymatic modification of AP has the potential to transform it into valuable resources while also addressing pressing environmental concerns [16; 17]. Mostly, AP as a functional ingredient, is used in bakery products such as bread, cookies, biscuits, muffins. AP not only increases the dietary fibre content but also provides acceptable sensory properties [18; 19; 20; 21]. On the other hand, there is limited information on the application of AP in other products that could be consumed daily and that appeal to various consumer groups (e.g., jelly candy). Foods with a higher nutritional value can also be supplemented with probiotics. The health benefits of probiotics have been known for a long time, and the popularity of products supplemented with these beneficial bacteria is increasing [22]. The most common and industrially applicable microorganisms applied for food production as probiotic microorganisms are lactic acid bacteria of the _Lactobacillus_ genus, whereas less commonly used probiotics belong to the _Bifidobacteria_ genus [23]. For the development of novel probiotic products, one of the essential factors is the selection of proper cultures. Each probiotic has to be safe, survive in the gastrointestinal track environment, possess beneficial properties, and be effectively used [22]. The literature contains data on products supplemented with probiotics or pomace as a source of DF, but, less often, various products are supplemented with both probiotics and fruit or berry pomace, particularly enzymatically hydrolys pomace, as a DF source.