Apple peel powers US Olympians
An apple peel powdering process developed at Cornell University to fortify foods has made its first appearance at the Olympic Games.
Applebooster, an organic applesauce fortified with dried apple peel powder (DAPP) to add fibre and increase antioxidants, was distributed to the approximately 750 US Olympic athletes and 250 coaches as they boarded their flights to China for the Olympics. This energy snack is claimed to enhance the nutritional value of foods by reintroducing ground apple peel into the manufacturing process.
The product developer Dave Copeland has the exclusive licensing agreement with Cornell to manufacture dried apple peel powder, which he thinks will eventually be blended into other foods, like oatmeal and rice cakes.
The process of drying and grinding apple skins to create dried apple peel powder (manufactured by Apple Bioactives) was first developed in 2004 by Cornell researcher Rui Hai Liu, PhD, who specialises in dietary phytochemicals (natural antioxidants) to prevent disease.
Dr Liu explained that gram for gram, powdered apple skin is a more nutrient-dense product; and the powder form is more easily used than fresh peel to develop new products with enhanced nutritional value.
Dave Ellis, RD, CSCS, widely regarded as among the top sports dietitians in the US, is working with Appleboost Products as a scientific advisor, handling the analytical and FDA work necessary to bring DAPP to the mainstream food industry.
“Natural functional foods like DAPP are something positive that health professionals can stand behind,” Ellis said. “With Americans getting only about half the daily requirements of fibre, fruits and vegetables, I’m optimistic that DAPP-fortified products can have a positive influence on the health of athletes of all ages.
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