The Health-Promoting Potential of Fruit Pomace and Its Application in the Confectionery Industry

Abstract

Every year, around 1.3 billion tons of food is wasted globally, with fruits and vegetables making up a significant portion. One by-product of this waste is pomace—the solid remains after juice extraction—which is rich in valuable nutrients like fiber, polyphenols, flavonoids, carotenoids, organic acids, vitamins, and minerals. Common sources of pomace are apples, grapes, citrus fruits, and berries. Researchers have highlighted its potential use in the confectionery industry. For example, replacing flour with pomace in cookies can improve antioxidant content and reduce hardness. Adding grape pomace to gummy candies increases levels of anthocyanins, flavanols, and proanthocyanidins while enhancing texture. Fortifying waffles with raspberry pomace boosts their nutritional value and may inhibit enzymes linked to free radical production. As a functional ingredient, pomace could help lower the risk of cardiovascular disease, diabetes, obesity, and colon cancer. Using fruit waste in food production supports sustainability by reducing waste and improving nutrition. Public awareness efforts, such as the NRDC’s Save the Food campaign, underscore the importance of repurposing food waste. Investing in functional confectionery made with pomace offers both health and environmental benefits, making it a key ingredient for sustainable food innovation. However, despite increasing attention to functional foods, the potential of fruit pomace specifically in confectionery has not been reviewed comprehensively. This review aims to fill this gap, providing a focused synthesis on the use of fruit pomace in the confectionery industry, identifying research trends, challenges, and practical applications.

1. Introduction

The global food industry is under increasing pressure to minimize waste and operate more sustainably, especially in high-waste sectors such as fruit and vegetable processing [1]. A significant share of food loss has escalated into a global crisis. According to FAO reports from 2011 and 2013, approximately 1.3 billion tons of food is wasted each year, which accounts for about one-third of all food produced globally. Additionally, around 40% of food remains uneaten, leading to significant resource depletion, environmental pollution, and increased greenhouse gas emissions [1,2,3]. Among them, fruit pomace, the solid by-product left after juice or concentrate extraction, represents a major and often underutilized fraction. During juice and purée production alone, 10–35% of the raw fruit mass becomes pomace, which is typically discarded despite its rich nutritional profile [1,4,5].

In this context, food upcycling, transforming edible by-products into value-added food products, has gained traction as a sustainability-driven innovation pathway. Public initiatives such as the NRDC’s “Save the Food” campaign have brought attention to upcycled ingredients, especially among younger, environmentally aware consumers [6]. Fruit pomace contains valuable compounds such as polyphenols, dietary fiber, flavonoids, carotenoids, and organic acids, many of which are linked to antioxidant, anti-inflammatory, and other health-promoting properties [7] (Figure 1).

As highlighted by Mildner-Szkudlarz et al. (2016), developing technologies to convert such by-products into high-value food products can significantly enhance the global food industry’s competitiveness while minimizing environmental impact [8]. Within this trend, fruit pomace stands out as a promising upcycled ingredient for confectionery applications, offering a dual advantage: it supports waste reduction and contributes nutritionally functional properties to food [7].

Confectionery products are widely consumed across all age groups, often with high sugar and fat content but low nutritional value. Incorporating fruit pomace as a functional ingredient offers a unique opportunity to enhance the nutritional profile of these products while contributing to waste reduction. This makes the confectionery industry a strategic target for innovation in health-oriented food design.

Despite these promising attributes, the use of fruit pomace in confectionery faces several limitations that this review aims to address. These include inconsistent nutritional quality due to fruit variety and processing methods, challenges regarding sensory acceptability, the absence of standardized processing techniques to ensure compound stability, and limited data on regulatory frameworks or consumer acceptance for pomace-enriched confectionery. By examining the health-promoting potential, functional benefits, and application barriers of fruit pomace in sweets and baked confections, this review contributes to a clearer understanding of how by-product valorization can support both product innovation and sustainable development in the food sector.

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 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. Pomace integration supports this expectation by reducing reliance on refined additives and diverting organic matter from landfills. Pomace-based innovations naturally fit this model, reinforcing the circular economy while offering tangible health benefits [9]. Therefore, it is essential to invest in the development of the confectionery industry and functional products that are aligned with the natural environment. Pomace and its introduction into production provide such opportunities.

Table 1. Overview of the global and Polish confectionery market: value, trends, and growth potential.

Country	Confectionery Market Value	Non-Chocolate Confectionery Segment	Key Trends	Reference
Global	EUR 265.61 billion (2023)	No detailed data available	Growing demand for premium products, rising environmental awareness, and interest in healthier alternatives.	[9]
China	EUR 69.87 billion (2023)	No data available	The growing middle class increases confectionery consumption, raising interest in premium products.	[14]
United States	EUR 69.62 billion (2023)	No data available	Increasing popularity of functional and eco-friendly products; rising interest in sugar-free alternatives.	[14]
Germany	EUR 8.64 billion (2023)	No data available	Stable market with a slight value decline (−1.68%); consumers seek high-quality products.	[15]
France	EUR 6.37 billion (2023)	No data available	Slight market growth (+0.38%); increasing interest in artisanal products.	[15]
United Kingdom	EUR 6.09 billion (2023)	No data available	Stable market with slight growth (+0.46%); consumers focus on ingredients and product origin.	[15]
Poland	EUR 2.11 billion (2023)	EUR 6.02 million	Growth in gummy sales (43.4% of the non-chocolate confectionery market) and hard candies (12.4%); rising interest in functional and eco-friendly products.	[9]

Table 1. Overview of the global and Polish confectionery market: value, trends, and growth potential.

Country	Confectionery Market Value	Non-Chocolate Confectionery Segment	Key Trends	Reference
Global	EUR 265.61 billion (2023)	No detailed data available	Growing demand for premium products, rising environmental awareness, and interest in healthier alternatives.	[9]
China	EUR 69.87 billion (2023)	No data available	The growing middle class increases confectionery consumption, raising interest in premium products.	[14]
United States	EUR 69.62 billion (2023)	No data available	Increasing popularity of functional and eco-friendly products; rising interest in sugar-free alternatives.	[14]
Germany	EUR 8.64 billion (2023)	No data available	Stable market with a slight value decline (−1.68%); consumers seek high-quality products.	[15]
France	EUR 6.37 billion (2023)	No data available	Slight market growth (+0.38%); increasing interest in artisanal products.	[15]
United Kingdom	EUR 6.09 billion (2023)	No data available	Stable market with slight growth (+0.46%); consumers focus on ingredients and product origin.	[15]
Poland	EUR 2.11 billion (2023)	EUR 6.02 million	Growth in gummy sales (43.4% of the non-chocolate confectionery market) and hard candies (12.4%); rising interest in functional and eco-friendly products.	[9]

Across global confectionery markets, common trends include rising demand for healthier, functional, and eco-friendly products, though specific innovation levels vary. While markets like the U.S., China, and Poland show strong interest in sugar-free and sustainable options, others like Germany and the UK are more focused on product quality and origin. A clear innovation gap exists in detailed non-chocolate confectionery data for most countries, highlighting an opportunity for deeper market segmentation and product development tracking.

3. Fruit Pomace: A Nutrient-Rich By-Product with Potential in Food Technology

Pomace is a by-product obtained on a large scale during the processing of raw materials such as fruits, vegetables, nuts, and grains [16,17]. It mainly consists of pulp, seeds, pits, peels, and dietary fibers [16,18]. This article focuses on fruit pomace, a major residue from the production of jams, juices, wine, and concentrates [16,19]. Despite being traditionally treated as waste, fruit pomace is a rich source of bioactive compounds—particularly polyphenols, dietary fiber, carotenoids, flavonoids, organic acids, vitamins (e.g., C, E, B1), and minerals such as calcium, potassium, and magnesium [19,20,21]. These components make pomace a valuable functional ingredient, not only enhancing the nutritional and antioxidant profile of food but also improving texture, shelf life, and sensory appeal—key parameters in confectionery applications [19,22]. Its incorporation may also enable the replacement of synthetic additives, contribute to sustainability, and offer novel marketing advantages. In this way, pomace respond to growing consumer expectations for healthier and more valuable sweets.

Depending on the type of fruit, with the most popular types being apple, grape, citrus, and berry ones, pomace has various characteristics.

Below is Table 2 presenting the key bioactive components found in fruit pomace, along with their sample sources and key properties. Fruit pomace is more than just a source of fiber or bioactive components. It also provides key functional ingredients such as gelling agents, natural colorants, flavor enhancers, and bio-preservatives that can transform confectionery products into functional, health-promoting options.

Today’s consumers are increasingly aware of the negative health consequences associated with excessive consumption of certain types of food. As high sugar intake is linked to the development of various diseases. There is a growing demand for confectionery products with reduced sugar content, enriched with vegan-friendly ingredients, dietary fiber, or bioactive compounds. These additions contribute to the rise of functional confectionery products. In response, the confectionery industry is shifting its focus toward the development of low-sugar sweets and embracing innovative solutions, such as the use of fruit pomace, plant-based sweeteners, functional fibers, and clean-label formulations. These innovations not only meet consumer expectations for healthier options but also align with broader trends in sustainability and natural ingredient sourcing. Considering the current trends in the confectionery industry, development of innovative candy formulations includes using sucrose alternatives, non-animal hydrocolloids, and natural bioactive compounds [23].

Characteristics of Selected Fruit Pomace—Ingredients and Properties

Apple pomace contains significant amounts of polyphenols, including chlorogenic acid, quercetin, and epicatechins, which are strong antioxidants [16,24,25] (Table 2). It also includes fatty acids and mineral components [26]. Moreover, apple pomace is rich in both soluble (pectins) and insoluble fiber [16,27]. Pectins are often used as a gelling agent, emulsifier, thickener, and stabilizer in food industry products such as confectionery, bakery, jellies, yoghurts, or beverages [20]. Pectin, a structural component of plant cell walls, contributes to product firmness by forming a gel network, thereby enhancing stability. The incorporation of pectin or dietary fibers from apple pomace into jelly candy can significantly improve texture by reducing the hardness. Moreover, this component can extend the shelf life of products by retaining moisture and improving gel strength. Pectin’s gelling properties increase firmness and cohesiveness, while the antioxidant and antimicrobial activities of apple pomace help prevent oxidative degradation and inhibit microbial growth. Additionally, apple-derived fibers can enhance the texture of baked goods by reinforcing the gluten network and reducing water migration. The positive effects of apple pomace depend on the level of its incorporation and the type of bakery product [25]. Polyphenols may help reduce the risk of cardiovascular diseases, decrease oxidative stress, and have anti-inflammatory effects [16,28,29,30,31]. Extracts from apple pomace exhibit strong anti-inflammatory properties by inhibiting the expression of pro-inflammatory cytokine genes. Apple pomace can selectively support the growth of beneficial gut bacteria such as Lactobacillus casei and Saccharomyces boulardii, suggesting its prebiotic potential and positive effects on digestive health [32]. The use of apple pomace in powder or extract form allows its incorporation into food products without significant alteration of flavor, while maintaining good processing stability during baking or boiling [29].

Citrus pomace is an abundant source of bioactive compounds, including flavonoids as well as significant amounts of vitamin C. These components are well known for their potent antioxidant properties, which help neutralize free radicals and may contribute to cancer prevention [16,27]. Additionally, citrus pomace contains essential oils like limonene, which exhibit strong antibacterial and anti-inflammatory effects, supporting immune function and overall health [16,18,33]. These oils also have shown potential anticancer activity, suggesting their suitability for use in functional foods and nutritional health products aimed at cancer prevention [34]. The flavonoids present in citrus by-products are particularly valuable for cardiovascular health, as they help regulate blood pressure, improve vascular function, and support overall heart health [16]. Due to this diverse composition, citrus by-products are gaining attention for their potential use in food and nutraceutical industries. Kaur et al. (2025) showed that mandarin orange pomace is a valuable source of bioactive compounds with antioxidant activity [35] (Table 2). However, the incorporation of citrus pomace into confectionery products presents several technological and formulation challenges due to its high moisture content, fibrous structure, and strong aromatic profile. These properties can negatively affect product texture, stability, and sensory characteristics, especially in delicate matrices like gummies or hard candies [16,18]. To address this, pretreatment methods such as drying, micronization, or the use of carrier substances are often required to reduce water activity, improve texture compatibility, and enable uniform dispersion in confectionery bases. Furthermore, bioactive compounds in citrus pomace, such as flavonoids and essential oils, are highly sensitive to processing factors like high temperatures, oxygen exposure, and pH changes [34,35]. These conditions, common during confectionery manufacturing (e.g., cooking, molding), can degrade antioxidant compounds and reduce their health benefits. Therefore, to maintain their stability and bioactivity, strategies such as microencapsulation, incorporation into emulsified carriers, or addition at post-cooking stages are recommended [16,34]. Additionally, the intense bitterness and aroma of citrus peel oils and polyphenols may lead to sensory acceptance issues in the final product. These can be managed by controlling the concentration of bioactives, blending with milder flavors, or using masking agents that maintain palatability without compromising nutritional value [16,35].

Grape pomace is particularly abundant in resveratrol, anthocyanins, tannins, and dietary fiber [16,36]. Resveratrol in grape skins may help prevent cardiovascular diseases and has anti-aging effects. Grape polyphenols may support cognitive function and improve skin health [16]. These components are associated with cardiovascular and cognitive benefits and serve as natural colorants, making grape pomace ideal for application in colored sugar confections, fruit chews, or energy bites [37,38,39,40,41]. Anthocyanins offer an attractive alternative to synthetic dyes, though their thermal sensitivity necessitates careful formulation [39,40]. Grape pomace powder added to gummy candies increased the contents of anthocyanins, flavanols, and procyanidins compared to candies without this by-product. In addition, antioxidant and sensory activity increased and remained stable during processing, indicating that pomace is a desirable addition [39]. What is more, grape-based interventions have shown a positive influence on cognition, particularly in areas of memory, learning, and overall cognitive function and emotional well-being [42].

Berry pomace, which includes blueberries, blackberries, currants, chokeberries, cranberries, raspberries, and strawberries, is a valuable source of dietary fiber [43]. It also contains anthocyanins, vitamin C, polyphenols, and ferulic acid and ellagic acid, which have anti-cancer properties [18,44,45]. Berry waste is characterized by high antioxidant activity, supporting heart health, improving cognitive function, and helping preserve lipid-rich confectionery products [18,46,47,48,49]. Cranberry and raspberry pomace, in particular, are rich sources of tocochromanols [49,50,51]. In turn, raspberry pomace provides a rich matrix of polyunsaturated fatty acids and fiber—up to 77% of total raspberry fiber content remains in the pomace. When used in powdered or paste form, it can enrich the nutritional profile of fillings, spreads, or fruit-based gummies [5]. Moreover, the presence of prebiotic fibers aligns with trends in gut health-promoting confectionery [51].

Additionally, the stability of bioactive compounds in fruit pomace can be significantly affected during confectionery processing. Górnaś et al. (2015) [52] found that anthocyanins were the most unstable polyphenols in muffins enriched with berry pomace, showing a 36–97% reduction depending on baking temperature and method. Their degradation increased with higher temperatures and longer baking times, except at 140 °C in a traditional oven. In contrast, flavanol glycosides were relatively stable (0–21% loss), while compounds like neochlorogenic and ellagic acid showed increases of over 100%, likely due to the thermal hydrolysis of larger molecules such as ellagitannins [52]. These findings highlight that polyphenol stability depends on the fruit source, compound structure, and processing conditions, requiring case-by-case formulation to maximize nutritional benefits in baked goods [53].

From a technological standpoint, the incorporation of pomace introduces formulation challenges such as moisture binding, color instability, or interactions with emulsifiers and sweeteners. Addressing these requires tailored pre-processing methods such as drying, milling, or extraction, which influence both functionality and bioactive retention. Freeze drying and spray drying are especially effective for preserving heat-sensitive compounds, making them suitable for heat-treated candies or bakery applications.

The relevance of fruit pomace in confectionery innovation lies not only in its nutritional contribution but also in its multifunctional roles as a fiber source, colorant, emulsifier, antioxidant, and texture modifier. By selecting appropriate forms—such as dried powders, concentrated extracts, or fermented pastes—producers can tailor pomace incorporation to a wide range of confectionery products, including cookies, candies, marshmallows, and health-oriented chocolate products. Continued research is needed to optimize matrix compatibility, enhance flavor masking when necessary, and evaluate long-term stability of bioactives under storage and processing conditions.

Table 2. The content of bioactive compounds and their health properties in selected fruit pomace.

Sources of Pomace	Bioactive Compounds	Health Benefits	Reference
Apple	Phenolic acids (52.3–2453.76 mg/100 g): chlorogenic acid, hydroxycinnamic acids, ferulic acid, p-coumaric acid, sinapic acid, p-coumaroyl-quinic acid, caffeic acid, 2-hydroxybenzoic acid, gallic acid, gallic acid-glucoside, gentisic acid, vanillic acid, cinnamic acid, protocatechuic acid; Flavonoids (2.153–120.96 mg/g): quercetin, catechins, epicatechin, phloridzin, isorhamnetin, kaempferol, myricetin, rutin; Anthocyanins (5.0–13.0 mg/100 g): cyanidin-3-O-galactoside; Triterpenes: oleanolic acid, maslinic acid, ursolic acid; Dietary Fiber (36.5–57.9%).	digestive health; blood sugar regulation; prebiotic, antimicrobial, anti-inflammatory, anticancer, antioxidant, and cardio-protective effects	[24,25,28,29,30,31,32,33]
Grape	Stilbenes: resveratrol (0.052–0.160 mg/g); Phenolic Acids: gallic acid (0.116–0.729 mg/g), protocatechuic acid, p-hydroxyphenylacetic acid, vanillic acid, homovanillic acid, homoprotocatechic acid, protocatechuic acid, gentisic acid, syringic acid, 4-O-methylgallic acid, 3-O-methylgallic acid, dihydro-3-coumaric acid, hydroferulic acid, hydrocaffeic acid, isoferulic acid; Flavanols: epigallocatechin, catechins, epicatechin, procyanidin B2; Flavonoid (9.87–50.32 mg CE/g); Flavonoid Glycosides: hyperoside, isoquercitrin, rutin, quercitrin; Flavonoid Aglycons: quercetin (0.047–0.557 mg/g), luteolin; Flavonols: myricetin-3-O-rhamnoside; Anthocyanins (375–4527): 3-O-glucosides of delphinidin, cyanidin, petunidin, pelargonidin, peonidin, malvidin.	heart, gut, and skin health; anti-aging, anti-inflammatory, antioxidant, antitumor, antimicrobial, anti-diabetic, anti-hyperlipidemic effects	[37,38,39,40,41,42]
Mandarin orange	Phenolic Acids: gallic acid (0.232–0.307 mg/g), p-coumaric acid, chlorogenic acid, ferulic acid; Flavonoid: hesperidin, quercetin; TPC (41.26–46.17 mg GAE/g); TFC (28.17–33.21 mg QE/g); TCC (1.91–1.97 mg β-carotene/g).	antioxidant activity	[36]
Orange	TPC (2.41 g GAE/100 g); TFC (1.36 g RE/100 g); Proanthocyanidins (0.003 mg CyE/100 g).	antioxidant and anti-inflammatory activities	[34]
Lemon	TPC (2.46 g GAE/100 g); TFC (1.53 g RE/100 g); Proanthocyanidins (0.004 mg CyE/100 g).
Chokeberry	TPC (9.01–51.1 mg GAE/g): 3-hydroxybenzoic acid, vanillic acid, ellagic acid, gallic acid, chlorogenic acid, methoxycinnamic acid, ferulic acid; TFC (1.89 mg QE/g): epicatechin, quercetin, resveratrol; Xanthophylls: lutein and zeaxanthin, canthaxanthin; Tocopherols: α-tocopherol, γ-tocopherol, δ-tocopherol; Total anthocyanins (1.58–3.05 mg/g): cyanidin-3-O-galactoside; cyanidin-3-O-glucoside, cyanidin 3-O-arabinoside, cyanidin 3-O-xyluside.	anti-inflammatory, anticancer, antiproliferative, and antioxidative activities	[45,48]
Blueberry	TPC (3.8–19.54 mg GAE/g): chlorogenic acid, caffeic acid, 4-hydroxycinnamic acid; Flavanols: catechin, epicatechin, procyanidin B2, myricetin, kaempferol, quercetin; Total anthocyanins (0.83–5.65 mg/g): delphinidin 3-O-galactoside, cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, petunidin-3-O-glucoside, petunidin-3-galactoside, malvidin-3-O-glucoside, malvidin-3-O-galactoside, pelargonidin-3-O-galactoside.	anti-inflammatory, anticancer, antiproliferative, antioxidative, antimicrobial, antitumor effects	[45,46,47]
Raspberry	TPC (0.633–20.15 mg/g GAE): gallic acid, caffeic acid, p-coumaric acid, chlorogenic acid, ellagic acid (49.15–105.52 µg/g); TFC (3.16–8.02 mg/g QE; 0.592–45.51 mg/g RE): quercetin; Total anthocyanins (0.65–12.61 mg/g C3G): cyanidin-3-O-sophoroside, cyanidin-3-O-glucoside.	antioxidative, anti-inflammatory, anticancer, antimicrobial	[47,49,50,51]

CE—catechin equivalent, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, total carotenoids (TCC), GAE—gallic acid equivalents, QE—quercetin equivalent, RE—rutin equivalents, CyE—Cyanidin equivalents, RE—rutin equivalent; C3G—cyanidine-3-glucoside.

Table 2. The content of bioactive compounds and their health properties in selected fruit pomace.

Sources of Pomace	Bioactive Compounds	Health Benefits	Reference
Apple	Phenolic acids (52.3–2453.76 mg/100 g): chlorogenic acid, hydroxycinnamic acids, ferulic acid, p-coumaric acid, sinapic acid, p-coumaroyl-quinic acid, caffeic acid, 2-hydroxybenzoic acid, gallic acid, gallic acid-glucoside, gentisic acid, vanillic acid, cinnamic acid, protocatechuic acid; Flavonoids (2.153–120.96 mg/g): quercetin, catechins, epicatechin, phloridzin, isorhamnetin, kaempferol, myricetin, rutin; Anthocyanins (5.0–13.0 mg/100 g): cyanidin-3-O-galactoside; Triterpenes: oleanolic acid, maslinic acid, ursolic acid; Dietary Fiber (36.5–57.9%).	digestive health; blood sugar regulation; prebiotic, antimicrobial, anti-inflammatory, anticancer, antioxidant, and cardio-protective effects	[24,25,28,29,30,31,32,33]
Grape	Stilbenes: resveratrol (0.052–0.160 mg/g); Phenolic Acids: gallic acid (0.116–0.729 mg/g), protocatechuic acid, p-hydroxyphenylacetic acid, vanillic acid, homovanillic acid, homoprotocatechic acid, protocatechuic acid, gentisic acid, syringic acid, 4-O-methylgallic acid, 3-O-methylgallic acid, dihydro-3-coumaric acid, hydroferulic acid, hydrocaffeic acid, isoferulic acid; Flavanols: epigallocatechin, catechins, epicatechin, procyanidin B2; Flavonoid (9.87–50.32 mg CE/g); Flavonoid Glycosides: hyperoside, isoquercitrin, rutin, quercitrin; Flavonoid Aglycons: quercetin (0.047–0.557 mg/g), luteolin; Flavonols: myricetin-3-O-rhamnoside; Anthocyanins (375–4527): 3-O-glucosides of delphinidin, cyanidin, petunidin, pelargonidin, peonidin, malvidin.	heart, gut, and skin health; anti-aging, anti-inflammatory, antioxidant, antitumor, antimicrobial, anti-diabetic, anti-hyperlipidemic effects	[37,38,39,40,41,42]
Mandarin orange	Phenolic Acids: gallic acid (0.232–0.307 mg/g), p-coumaric acid, chlorogenic acid, ferulic acid; Flavonoid: hesperidin, quercetin; TPC (41.26–46.17 mg GAE/g); TFC (28.17–33.21 mg QE/g); TCC (1.91–1.97 mg β-carotene/g).	antioxidant activity	[36]
Orange	TPC (2.41 g GAE/100 g); TFC (1.36 g RE/100 g); Proanthocyanidins (0.003 mg CyE/100 g).	antioxidant and anti-inflammatory activities	[34]
Lemon	TPC (2.46 g GAE/100 g); TFC (1.53 g RE/100 g); Proanthocyanidins (0.004 mg CyE/100 g).
Chokeberry	TPC (9.01–51.1 mg GAE/g): 3-hydroxybenzoic acid, vanillic acid, ellagic acid, gallic acid, chlorogenic acid, methoxycinnamic acid, ferulic acid; TFC (1.89 mg QE/g): epicatechin, quercetin, resveratrol; Xanthophylls: lutein and zeaxanthin, canthaxanthin; Tocopherols: α-tocopherol, γ-tocopherol, δ-tocopherol; Total anthocyanins (1.58–3.05 mg/g): cyanidin-3-O-galactoside; cyanidin-3-O-glucoside, cyanidin 3-O-arabinoside, cyanidin 3-O-xyluside.	anti-inflammatory, anticancer, antiproliferative, and antioxidative activities	[45,48]
Blueberry	TPC (3.8–19.54 mg GAE/g): chlorogenic acid, caffeic acid, 4-hydroxycinnamic acid; Flavanols: catechin, epicatechin, procyanidin B2, myricetin, kaempferol, quercetin; Total anthocyanins (0.83–5.65 mg/g): delphinidin 3-O-galactoside, cyanidin-3-O-galactoside, cyanidin-3-O-glucoside, petunidin-3-O-glucoside, petunidin-3-galactoside, malvidin-3-O-glucoside, malvidin-3-O-galactoside, pelargonidin-3-O-galactoside.	anti-inflammatory, anticancer, antiproliferative, antioxidative, antimicrobial, antitumor effects	[45,46,47]
Raspberry	TPC (0.633–20.15 mg/g GAE): gallic acid, caffeic acid, p-coumaric acid, chlorogenic acid, ellagic acid (49.15–105.52 µg/g); TFC (3.16–8.02 mg/g QE; 0.592–45.51 mg/g RE): quercetin; Total anthocyanins (0.65–12.61 mg/g C3G): cyanidin-3-O-sophoroside, cyanidin-3-O-glucoside.	antioxidative, anti-inflammatory, anticancer, antimicrobial	[47,49,50,51]

CE—catechin equivalent, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, total carotenoids (TCC), GAE—gallic acid equivalents, QE—quercetin equivalent, RE—rutin equivalents, CyE—Cyanidin equivalents, RE—rutin equivalent; C3G—cyanidine-3-glucoside.

All pomaces are excellent sources of dietary fiber and polyphenols. The content of phenolic compounds varies depending on the fruit: grape pomace is dominated by catechins and anthocyanins, while chokeberry and blueberry pomace are rich in anthocyanins. Citrus pomace provides flavanones (hesperidin, eriocitrin) that are rare in other fruits [54,55]. These compounds correlate with the bioactivity of pomace. Polyphenol-rich pomace exhibits potent antioxidant and anti-inflammatory effects. Specific phenolic compounds have targeted benefits, e.g., phlorizin in apple pomace has antidiabetic effects, resveratrol in grapes has cardioprotective effects, and citrus limonoids have anticancer potential. Many studies have confirmed apple, grape, or raspberry pomace extracts’ antioxidant, anti-inflammatory, cardioprotective, and antimicrobial activities, and citrus flavonoids’ ability to reduce chronic-disease risk. In functional food applications (e.g., fiber-enriched confectionery), these pomaces can thus impart health-promoting phytochemicals such as antioxidants, anti-inflammatory, anticancer, and antimicrobial agents [24,25,28,29,30,31,32,33,34,36,37,38,39,40,41,42,45,46,47,48,49,50,51,56].

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 astringent 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 Galanakis 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.

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. Selected confectionery products enriched with fruit pomace.

Product		Type of Added Fruit By-Products	Properties	Sensory Impact	References
Bakery	Biscuits	10, 20, and 30% white grape pomace	Antioxidant activity, rheological, nutraceutical, physical, and sensory properties	10%—acceptable	[59]
		Mango seeds and peel	Antioxidant activity, technological, and sensory properties	10%—acceptable	[60]
	Muffins	10, 20, 30, and 40% cherry pomace	Antioxidant activity, antidiabetic, and sensory properties	20% or 30% of pomace additive—acceptable	[64]
		10%, 20% raspberry pomace and 10%, 20% cranberry pomace	Antioxidant activity, textural properties	No data	[8]
	Cookies	25, 50, and 75% apple pomace flour	Antioxidant activity, sensory properties	25% and 50% coarse flours adding—more acceptable	[63]
		20% rosehip, rowan, blackcurrant, and elderberry pomace	Antioxidant activity, textural properties	20%—acceptable	[62]
		10–30% strawberry, raspberry, chokeberry, blackcurrant, and apple pomace	Antioxidant activity, sensory and storage properties, nutritional	20%—acceptable	[61]
	Cookies, gingerbread, waffles	Grape seed and skin powder	Antioxidant activity, technological properties	Larger additions (10%) of grape seed flour—unacceptable	[58]
	Wafers	10, 20, 30, 50, and 75% raspberry pomace (RP)	Antioxidant activity, anti-inflammatory	20% RP—more acceptable, 75%—unacceptable	[5]
Candies	Candies	Citrus peel	Antioxidant activity, antidiabetic	Sucralose-based—more acceptable	[65]
		Mango pomace	Antioxidant activity, sensory properties	Overall acceptability decreases with storage period	[66]
	Fruity candies	Red skin grapes	Antioxidant activity, textural, and physicochemical properties	No data	[39]
	Jelly candies	Neagra grape pomace (GP)	Antioxidant activity, phytochemical, and sensory properties	Acceptance depends on the particle size of GP	[67]
		Apple pomace aqua extract (APE)	Antioxidant and antidiabetic activities, sensory properties	Jellies with APE—more acceptable	[10]
		Apple pomace (AP) with probiotic	Increases soluble dietary fiber, sensory properties	Jellies with AP—more acceptable	[68]

). Lucarini 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 Grevtseva 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. Moreover, the presence of polyphenols, while beneficial for antioxidant activity, can influence the flavor profile, introducing bitterness if used in excessive amounts. In terms of shelf life, lipid oxidation in grape seed components may accelerate spoilage unless appropriate storage conditions or natural antioxidants are applied. To address these issues, Grevtseva et al. highlight the importance of optimizing substitution levels and processing techniques to preserve or even enhance product quality when integrating plant-based by-products into baked confectionery [58]. As a result of research, Mildner-Szkudlarz et al. (2013) [59] concluded that replacing a portion of the flour in cookie production with by-products from the processing of white grapes increased the content of dietary fiber and phenols in the cookies. This substitution improved the antioxidant properties of the cookies and reduced their hardness. Moreover, the addition of white grape pomace led to a decrease in water absorption in the final product [59]. Ashoush et al. (2011) [60] demonstrated that incorporating fruit pomace, specifically mango skins and powdered mango seeds, into confectionery products such as cookies improved their technological quality and antioxidant properties. These by-products, generated during juice production, are rich in natural bioactive compounds that play a significant role in the prevention of various diseases, including lifestyle-related conditions. In addition to increasing the polyphenol content in the final product, the levels of other nutrients, such as protein and healthy fats, also increased [60]. According to Jurkiewicz et al. (2016) [61], using pomace in the confectionery industry is a way to create new products with significantly higher nutritional properties compared to their traditional versions. They found that producing cookies with the addition of fruit pomace from apples, strawberries, blackcurrants, raspberries, and chokeberries enhances their quality. Storage parameters, such as low water activity and moisture content, were improved. Moreover, the addition of pomace contributed to enhanced sensory and health-promoting qualities of the baked goods [61]. Based on Tańska et al. (2016) [62] research involving the pro-health properties of shortbread cookies with the addition of pomace from rose hips, rowan, blackcurrants, and elderberries, the authors concluded that this addition improved the nutritional value of the final product and significantly affected its appearance. The cookies containing pomace, compared to those without this additive, were characterized by a darker, more intense color and increased hardness. Moreover, they had a more pronounced taste and aroma. The authors also point to an increase in the antioxidant properties of products fortified with fruit pomace [62]. Apple pomace is another product that undergoes research on the possibility of using it in the food industry. Zlatanović et al. (2019) [63] used flour of different granulations from apple pomace for cookie production. They highlighted the high content of polyphenols, flavonoids, and dietary fiber in the flour. It was found that flour with larger granulation performed better in terms of sensory properties, content, and retention of nutritional compounds as well as antioxidant activity. Moreover, testing the cookies after a year of storage showed that they retained an intense fruity aroma and crunchy texture. The researchers emphasized that one of the main barriers to the commercial use of fruit pomace is the challenge of removing moisture without compromising its nutritional and functional properties. However, both freeze drying and drying using solar and electric energy dryers were found to be effective in producing apple pomace flour with a high retention of bioactive compounds. Furthermore, the resulting flour demonstrated strong thermal stability, maintaining its beneficial properties even when exposed to temperatures as high as 220 °C [63].

Several studies have looked into enhancing muffins and other cake-like baked goods with the addition of fruit pomace to improve their structure, texture, and health benefits.

Raczkowska and Serek (2024) [53] highlighted several key points regarding the use of fruit pomace in confectionery. Adding fruit pomace to confectionery products such as energy bars, cakes, muffins, or cookies can enhance their nutritional value by providing additional nutrients. Moreover, fruit pomace can affect the texture of confectionery products, adding moisture and structure. It can also enrich the flavor by introducing natural fruity notes, which is beneficial for many baked goods. With its fiber content, fruit pomace can improve the functional properties of confectionery products, such as increasing satiety and aiding digestion. Additionally, since pomace contains natural colorants, it can give confectionery products an attractive appearance without the need for artificial additives. However, as noted by the authors, the use of fruit pomace in the confectionery industry also presents sensory challenges. Excessive amounts of pomace may result in excessive moisture, uneven texture, and undesirable bitterness or astringency. To overcome these limitations, the authors suggest several strategies: using optimal addition levels of pomace, subjecting the pomace to pre-treatment methods such as drying, grinding, or fermentation to improve the overall sensory profile of the product. It is also essential to conduct sensory acceptability evaluations with consumers, which enables the formulation to be adjusted to meet the target market’s preferences [53]. Mildner-Szkudlarz et al. (2016) [8] investigated the impact of adding raspberry and cranberry pomace on the technological and nutritional quality of American-style muffins, which were prepared under different baking conditions. Due to the rich source of phytochemicals present in the waste, the authors concluded that it can be considered a health-promoting ingredient in baked goods, including muffins. In addition to providing beneficial nutrients to the baked goods, raspberry and cranberry pomace also influence their structure and viscoelastic properties [8].

Furthermore, cherry waste was used by Bajerska et al. (2016) [64] to create flour and add it to muffin production. They concluded that this pomace could serve as an excellent functional ingredient for bakery and confectionery products. In addition to providing nutrients, it also helps in controlling blood glucose levels, satiety, and subsequent energy intake during a meal consumed 3 h later in healthy individuals [64].

Research has also explored enriching waffle products with fruit pomace, particularly raspberry, to increase their bioactive potential and nutritional value. Szymanowska et al. (2021) [5] emphasize the need to use fruit processing waste in confectionery products, such as waffles, muffins, or shortbread cookies. These wastes are rich in bioactive compounds and can be used in the prevention or treatment of lifestyle-related diseases. The authors particularly focused on raspberry pomace and its addition to waffles. Studies have shown that the enriched product had a significantly higher content of nutrients, and extracts from waffles fortified with raspberry pomace inhibited the activity of enzymes involved in generating free radicals. Moreover, the authors indicated that the use of such waste offers environmental benefits [5].

A growing area of interest includes incorporating fruit pomace into gummy and jelly candies, both as a nutritional enhancer and as a natural coloring and flavoring agent. Cappa et al. (2015) [39] incorporated fruit pomace into confectionery production as a response to the environmental burden of grape waste from the wine industry and to meet rising consumer demand for innovative, functional food products. In their study, grape skins were dried, ground, and sieved to produce a fine powder with uniform particle size, which was then added to gummy candies. This enrichment significantly increased the content of anthocyanins, flavonols, and procyanidins compared to control samples without pomace, while also enhancing antioxidant activity, which remained stable during processing. Importantly, the incorporation of grape skin powder maintained favorable textural characteristics of the final product and contributed to shorter processing times. Furthermore, the grape pomace successfully replaced a portion of the fruit purée, offering a more cost-effective and nutrient-rich alternative. While the study focused on grape pomace, the findings have broader implications for other types of fruit pomace as well. The success of grape skin integration into gummy formulations supports the general concept that fruit pomace, when properly processed, can serve as a multifunctional ingredient that enhances nutritional value, improves sustainability, and contributes to product innovation in the confectionery industry [39]. Ciurlă et al. (2024) [10] used apple pomace aqueous extract as the principal ingredient in the formulation of jelly candy. The findings of this study confirm the presence of bioactive compounds exhibiting antioxidant and antidiabetic properties in both the extract and its candies. Their study successfully developed a novel approach for recovering bioactive compounds from apple pomace, highlighting its potential to enhance the attributes of jelly candies while promoting sustainability through waste reduction and the efficient utilization of natural resources [10]. Jagelavičiūtė et al. (2025) [68] obtained jelly candies with enzymatically modified apple pomace with probiotics as value-added ingredients. Their results highlight the potential of valorization of pomace and its use in functional foods by increasing its nutritional value and functionality as a probiotic carrier, presenting its potential in developing innovative food products [68]. Spinei and Oroain (2024) [67] investigated the addition of grape pomace with different particle sizes on the mechanical, microbiological, and phytochemical properties, sensory parameters, and color of jelly candy. They demonstrated that this raw material, depending on the particle size, improves various characteristics. For example, the authors noted an increase in phenol and antioxidant content when using grape pomace with smaller granulation. In contrast, jelly candy with the addition of larger particle-size pomace was better received during organoleptic evaluation. The microbiological analysis did not show any increases in either of the mentioned samples, which unequivocally highlights the need to use fruit pomace in the confectionery industry [67].

Recent studies have evaluated the use of fruit pomace in hard candy formulations, aiming to boost antioxidant levels and provide additional health benefits while maintaining heat stability. Another group of researchers, Kaur et al. (2023) [65], presented results of a study in which they investigated the health-promoting properties of hard candies with the addition of lemon pomace. The study aimed to create a new fruit-based confectionery product and to develop new possibilities for waste management. Qualitative and quantitative analysis showed an increase in compounds such as phenols and flavonoids, minerals including calcium, phosphorus, magnesium, iron, sodium, and potassium, as well as enhanced antioxidant and antidiabetic activity in the fortified products [65]. Kamboj et al. (2023) [66] focused on developing a recipe for hard candies fortified with pomace from unripe mangoes and examining their nutritional properties. The unripe mango pomace, rich in phenolic compounds, flavonoids, ascorbic acid, and antioxidants, proved particularly well suited for use in hard candy formulations due to its concentrated bioactive profile and ability to withstand the high-temperature conditions of candy production without significant degradation of nutritional value. The resulting product not only exhibited improved antioxidant activity and a higher content of health-promoting compounds but also retained a highly acceptable fruity flavor contributed by the mango pomace. This study suggests that unripe mango pomace is especially appropriate for hard candy applications, where intense flavors and heat-stable nutrients are desirable, demonstrating a targeted approach to matching pomace type with specific confectionery formats [66].

5. The Methods Used for Preserving the Nutritional Benefits of Pomace as Candy Fillings

To preserve the nutritional benefits of pomace when incorporating it into candy fillings, several processing methods have been evaluated in various studies. Each technique offers distinct advantages in terms of nutrient retention, sensory quality, and industrial applicability (Figure 3).

5.1. Extraction Techniques

One of the key methods for preserving the nutritional benefits of pomace is the use of extraction techniques. Ciurlă et al. (2024) [10] investigated the possibility of using an aqueous apple pomace extract as the main ingredient in jelly candies to eliminate artificial colors and flavors while enhancing nutritional value. The use of apple pomace extract led to products with increased concentrations of bioactive compounds (carotenoids and polyphenols) and improved antioxidant and antidiabetic properties [10].

5.2. Spray Drying

Spray drying enables the efficient use of fruit pomace in food production while preserving its nutritional value and improving the functionality of the final product. This method transforms fruit pomace into a fine powder that can be easily incorporated into candy fillings. A study on the microencapsulation of phenolic extract from Vitis vinifera grape pomace using maltodextrin demonstrated that the resulting powder enriched gummy candies with retained antioxidant properties and acceptable sensory qualities [69]. Spray drying is especially effective at preserving antioxidants due to its low processing temperatures and short drying time. Moreover, it is cost-effective and suitable for large-scale applications [70] (

Table 4. Comparison of techniques for preserving nutritional benefits of pomace use in confectionery.

Method	Description	Nutritional Impact	Technological Feasibility	Reference
Aqueous Extraction	Extracts bioactives (e.g., phenolics, carotenoids) from pomace.	Improves antioxidant and antidiabetic properties.	Simple, suitable for clean-label products.	[10]
Spray Drying	Converts extract into powder using low-temp drying.	Preserves antioxidants, improves sensory properties.	Scalable, cost-efficient, industrial-friendly.	[69,70]
Freeze Drying	Low-temp dehydration preserving structure and compounds.	Retains color, flavor, fiber, and polyphenols.	Premium quality, higher cost, aseptic.	[71]
Oven/Air Drying	Drying at 58–60 °C; used for pomace flour production.	Some nutrient loss, but increased fiber and phenolics remain.	Economical, slower, widely accessible.	[72]
Wet Planetary Ball Milling	Reduces particle size in oil suspension.	Maintains fiber and polyphenol stability.	Industrially viable, enhances texture and shelf-life.	[73]
Grinding	Fine powder preparation from dried pomace.	Increases polyphenol, flavonoid, and betalain content; retains stability.	Simple, compatible with standard confectionery processing.	[74]
Enzymatic Treatment	Enzymes break down polysaccharides to increase solubility and fiber content.	Enhances probiotic viability; improves swelling and hydration capacity.	Scalable, low-cost, functionally beneficial.	[68]
Heat and Infrared Treatment	Infrared at 140–150 °C for 10 min with wheat bran.	Increases fiber and polyphenols with minimal degradation.	Easy to implement in small-scale settings, eco-friendly.	[75]

).

5.3. Freeze Drying

Freeze drying ensures aseptic processing and increases the stability of the dried powder. By minimizing heat exposure, it helps retain the natural color, flavor, texture, and nutritional properties of the pomace. Jofre et al. (2024) [71] used grape pomace flour to formulate gluten-free cookies and fillings. The final products had higher protein, vegetable fat, and fiber content compared to traditional baked goods and received favorable evaluations in sensory testing [71].

5.4. Oven or Air Drying

Oven or air drying is a slower but still effective method, although it may result in some nutrient loss. This method was utilized by Usman et al. (2020) [72]. Apple pomace, dried at a temperature of 58–60 °C, was ground and added to wheat flour for cookie preparation. The resulting flour, and consequently the final product, exhibited higher dietary fiber and phenolic compound content, along with improved organoleptic properties [72]. From an industry perspective, freeze drying is preferable when preserving sensitive nutrients and ensuring premium product quality is the priority—particularly in high-value, functional, or clean-label products. However, for cost-conscious applications or larger-scale operations where some nutrient degradation is acceptable, oven drying provides a more economical and feasible alternative (Table 4). The choice of drying method should thus be guided by the specific nutritional, sensory, and economic goals of the intended confectionery product [76].

5.5. Wet Planetary Ball Milling

Wet planetary ball milling reduces pomace particle size to below 30 µm, enhancing the texture and sensory properties of spreads and fillings. Reissner et al. (2023) [73] found that milling seedless currant pomace in an oil suspension created a smooth, creamy texture. Adjusting solid fat content improved firmness and viscosity, making fruit-based spreads resemble commercial nut spreads. Additionally, pomace acted as a stabilizer, reducing oil separation and maintaining viscosity during storage, thereby improving product shelf life. Beyond these technological advantages, the incorporation of finely milled currant pomace contributed notable nutritional benefits. The pomace was rich in dietary fiber and polyphenols, which remained stable throughout the formulation process. These bioactive compounds are known for supporting digestive health and exerting antioxidant effects, aligning with current consumer demand for functional foods. Thus, the milling process not only enhanced sensory and structural properties but also preserved the health-promoting potential of the pomace, offering a compelling dual benefit for confectionery innovation [73].

5.6. Grinding

Grinding is a method that controls the pomace to be finely ground before being added to products such as chocolate. Jabłońska-Ryś (2012) [77] observed that this can help maintain quality and increase polyphenol content [77]. Gorjanović et al. (2024) [74] incorporated finely ground apple and beet pomace into granulated flour as an additive for gummy candies. Their study demonstrated that enriching the gummy formulation with these raw materials significantly increased the content of polyphenols, flavonoids, betacyanins, and betaxanthins. Furthermore, their findings confirmed that the innovative gummy recipe effectively enhances the delivery of bioactive compounds derived from processed raw materials, which exhibit anti-obesity properties. The study confirmed that the bioactive components retained their functional integrity during gummy production, which typically involves elevated temperatures and mechanical stress. The stability of these compounds throughout the processing cycle underscores the technological feasibility of using pomace in confectionery applications. Furthermore, the successful integration of pomace flour into the gummy matrix without negatively impacting texture or sensory qualities illustrates its compatibility with standard manufacturing practices, making it a practical and health-promoting additive for the confectionery industry [74].

5.7. Enzymatic Treatments

Another method is enzymatic treatments that can improve the functional properties of apple pomace, making it more suitable for confectionery applications. Enzymes such as Pectinex^® Ultra Tropical, Viscozyme^® L, and Celluclast^® 1.5 L are employed to break down complex polysaccharides in the pomace, resulting in increased levels of soluble dietary fiber and improved technological attributes such as swelling capacity and water retention. This modification supports probiotic viability, making it ideal for probiotic-enriched jelly candies. The treatment is also relatively low-cost and scalable, making it a practical solution for manufacturers aiming to enhance the nutritional profile of their products while promoting gut health through the integration of functional ingredients [68] (Table 4). Ciurlă et al. (2024) [10] demonstrated that incorporating an aqueous extract of apple pomace into jelly candy formulations offers a natural alternative to synthetic additives. Rich in phenolic acids, the extract enhanced the antioxidant properties of the candies without compromising taste or texture. This approach not only supports clean-label trends but also aligns with consumer demand for functional, health-oriented confectionery products [10].

5.8. Infrared and Heat Treatments

Infrared heating offers another practical and efficient technique for processing pomace. Sobczak et al. (2022) [75] demonstrated that exposing apple pomace and wheat bran mixtures to infrared radiation at 140–150 °C for 10 min increased their fiber and polyphenol content while limiting nutrient degradation. This method is accessible for small-scale food producers and contributes to sustainable production. The treated material can be successfully used in artisanal or functional confectionery, delivering improved antioxidant properties and adding value to otherwise underutilized by-products [75].

6. Risks and Difficulties Resulting from the Use of Pomace in Food

The integration of pomace into food production offers numerous functional and nutritional benefits, yet it also presents several challenges that must be addressed to ensure successful implementation. One major difficulty is the high moisture content of fresh pomace (up to 50%), which accelerates microbial growth and spoilage. To extend shelf life and ensure microbiological safety, preservation methods such as hot-air drying, freeze drying, or fermentation are required—each of which entails additional energy consumption, processing time, and equipment investment, thus raising economic feasibility concerns, particularly for small and medium-sized producers [20,78].

Moreover, the sensory impacts of pomace addition can be both beneficial and detrimental, depending on concentration and food matrix [79]. For example, grape pomace can impart astringency, bitterness, or a dark purple hue, which may be undesirable in light-colored confections such as marshmallows [39]. Similarly, berry pomace may affect texture, resulting in grittiness due to seed residues or a soft, rubbery texture. These effects can reduce consumer acceptability unless counterbalanced by reformulation, flavor masking, or encapsulation strategies [5]. In contrast, apple pomace can positively contribute to chewiness and color in jelly-based candies when used at optimized levels [10].

In terms of safety, the use of food by-products like pomace carries the potential risk of contamination with chemical residues (e.g., pesticides, heavy metals) or biological hazards such as mycotoxins or pathogenic bacteria. For example, poorly stored apple pomace may develop molds producing patulin [80]. Compliance with food safety regulations is essential to mitigate such risks. EU legislation, including Regulation (EC) No 178/2002, requires validated processing steps, contaminant testing, and full traceability before incorporating by-products like fruit pomace into food. These regulations ensure hygiene standards, hazard control (HACCP), and monitoring of toxins, pesticides, and heavy metals. Proper labeling, allergen management, and documentation are also mandatory. Implementing rigorous quality control measures and safety assessments is essential to mitigate these risks and fully harness the benefits of utilizing food by-products as part of a sustainable valorization strategy [81].

While the valorization of pomace in food, particularly in confectionery, aligns with sustainability goals and consumer demand for functional products, addressing these technical, economic, sensory, and regulatory challenges is crucial for its safe and scalable implementation [80].

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.