Wasted value: Tomato waste backed for development of ‘nutrient rich’ ingredients

Agricultural tomato wastes could be used to produce valuable functional ingredients as part of a sustainable strategy that uses sustainable extraction methods and contributes to a bio-economy, say researchers.

There’s a great R&D report on this topic in the March edition of Olivegrower & Processor, arriving in letterboxes soon. If you’re not a subscriber, you can do so here so you don’t miss out.