Smart Food Innovation: Healthier Ingredients from Surplus Apples
The MilaCel project has successfully created two exciting new food ingredients—apple fibre and apple syrup—using surplus apples from Welsh juice and cider production. These ingredients help reduce fat and sugar in everyday foods without sacrificing taste.
What’s Been Developed?
Apple Fibre ingredients made from surplus apples after juice and cider making. The apples are washed and gently dried to keep their natural structure. This results in High Water Binding Capacity (WBC) which lets the fibre hold onto moisture and mimic the creamy, soft texture of oils and sugars.
This fibre can replace up to 40% of fats/oils and up to 20% of sugars in food. It also adds zero calories while enhancing texture and flavour. Fibre is important in a healthy diet to improve digestion and help you feel fuller for longer.
Apple Syrup has been created from natural apple sugars that would otherwise be lost from the surplus apples. The syrups were developed as part of the Decarbonisation and Covid-Recovery Project. The apple syrup adds a fruity, natural sweetness to recipes which helps reduce the need for processed sugars.
Where Can These Ingredients Be Used?
These apple-based ingredients are incredibly versatile, ideal for gluten-free, vegan, and plant-based diets and work well in many types of food:
- Baked goods – cookies, cakes, flapjacks
- Dairy products – yoghurts, ice creams
- Meat products – like sausages or meatballs
Why It Matters
- Uses surplus apples that would otherwise go to waste
- Helps tackle childhood obesity by improving the nutritional value of school meals and snacks
- Supports sustainable food innovation right here in Wales
By combining health, taste, and sustainability, the MilaCel project is helping to create a better future—one ingredient at a time.
