# The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry
## 7 Conclusions  
Fruit pomace represents a promising direction for the future of food processing. Confectionery products enriched with pomace are characterized by a high content of phenolic compounds and antioxidants, resulting in better health-promoting properties. For instance, apple pomace improves fiber content and moisture retention in cookies, leading to a softer texture and prolonged freshness. Citrus pomace acts as a natural gelling and thickening agent in jelly candies, reducing the need for synthetic additives. Berry pomace contributes color stability and antioxidant capacity in cookies. Nevertheless, maintaining the bioactive compound stability during thermal confectionery processing (e.g., baking) remains a technological hurdle requiring further optimization.  
Confectionery products enriched with fruit pomace show a notable increase in health-promoting compounds, with studies reporting rises in total phenolics by 30-80% and antioxidant activity by up to 70%, depending on pomace type and concentration. These enhancements contribute to benefits such as anti-inflammatory and cardioprotective effects. Reflecting this trend, the global market for functional and fortified foods--including confectionery--is projected to reach over USD 230 billion by 2033, driven by a 6.7% annual growth rate and increasing consumer interest in nutritious and sustainable products.  
Reusing fruit pomace also presents a practical approach to mitigating the global issue of food waste and reducing the environmental burden associated with agro-industrial by-products. Globally, food processing generates millions of tons of pomace annually--for example, the juice and wine industries alone produce over 40 million tons of fruit waste each year. Valorizing even a fraction of this by-product stream can significantly reduce landfill use, greenhouse gas emissions, and water pollution. This sustainable practice, although simple in concept, marks a significant step forward in food technology and circular economy initiatives.  
Future research should focus on evaluating the bioavailability and stability of health-promoting compounds in different types of fruit pomace when incorporated into various confectionery products. Additionally, studies assessing consumer acceptance and long-term health impacts will be essential to fully understand the potential of fruit pomace as a functional ingredient. From a policy perspective, promoting the use of fruit by-products in food production aligns with circular economy principles and supports sustainable food systems. Encouraging such practices through incentives or regulatory frameworks could significantly reduce food waste and enhance the nutritional profile of widely consumed products like confectionery.  
Conceptualization, A.T. and M.K.; writing--original draft preparation, A.T.; writing--review and editing, M.K.; visualization, A.T.; supervision, M.K. All authors have read and agreed to the published version of the manuscript.  
**Funding:** This research was financed by the Ministry of Education and Science (Poland) from the state budget within the program \"Implementation PhD\" (project number DWD/7/0331/2023).  
**Conflicts of Interest:** The authors declare no conflicts of interest.