Valorization of Blackcurrant Pomace for the Development of Functional Stirred Yogurt with Enhanced Nutritional and Antioxidant Properties

In light of the growing concerns of consumers who are increasingly turning towards health- ier food options, both researchers and producers in the food industry are exploring the use of agro-industrial by-products as nutritionally valuable ingredients. This strategy not only enables the development of value-added food products, but also supports sustainability through the valorization of waste. Blackcurrant pomace (BP), a by-product obtained after juice extraction, has been shown to be rich in...