Grapes are one of the world’s largest and oldest food crops. Mankind has continued a complex
synergy with this crop for over ten millennia, not only because of the high nutrient content of grapes
but because grapes provide a perfect substrate for the production of food grade alcohol . . . the wines of
the world. Conserved by fermentation, wines consumed in moderation enable many of the nutritious
properties of grapes to be enjoyed for many years after harvest.
But wine is only a part of the story; approximately 20 to 25% of the grape is discarded when the liquid
fraction of grapes is extracted for wine production. The nutrient-rich pomace almost always leaves the
human food chain by being discarded, composted, or diverted to animal fodder.
For wineries that participate in the diversion of pomace back into the food chain, each tonne of
recovered pomace can suppress approximately one tonne of greenhouse gas, plus the winery can
operate at an environmental level which approaches zero waste.
Crush Dynamics has filed a patent that describes how to convert the discarded, food-grade pomace
from wine production into a versatile, functional, and nutritious food ingredient. When a Crush
Dynamics puree is combined with a plant-based protein, the protein achieves enhanced texture, colour,
and flavour. If the protein product is supplemented with flavourings, pomace puree from Crush
Dynamics enhance flavour perception. Substantial salt and sweetness reduction is the norm for
products formulated to include Crush Dynamics pomace puree.
Meat or dairy analogues attain not only enhanced flavour and texture, but also shelf life extension.
Crush Dynamics puree adds microbiological and oxidative stability to formulations.
Enhanced flavour perception of products which contain Crush Dynamics puree is imparted by the same
phenomenon that creates the well-known pairing between red wine and food. The phenolic
compounds of wine combine with the salivary protein pellicle which coats the tongue and inhibits
access to flavour receptors. The resultant protein-phenolic complex is thought to bare the receptors
and enhance flavour acuity without the need for chemical flavour enhancers such as MSG. A further
benefit of the antioxidative property of Crush Dynamics pomace puree is that vegetal flavours (such as
pea flavour) are derivatized to flavourless compounds.
All of the above qualities are also an advantage when including Crush Dynamic pomace puree in
formulations of conventional products such as cheese, prepared meats, sauces, ketchup, or ethnic foods.
Crush Dynamics products comprise a disruptive technology with the potential for far-reaching effects
on the worldwide food industry.
By: Gary Strachan
Head Scientist
