“When Ben Colvin, president of Devil’s Foot Beverage Co., seeks the ingredients he uses in the company’s non-alcoholic sparkling beverages, he doesn’t turn to traditional suppliers. Rather, he usually finds material that is headed to the dump—pomace left over from apple juice pressing, blemished peaches from a university’s research fields or “ugly” fruit from local orchards.”

Source : https://www.foodprocessing.com/articles/2021/upcycling-food/