Blueberry pomace, the primary solid by-product of juice and wine processing, represents a significant resource inefficiency in the food industry. Despite containing high concentrations of anthocyanins, phenolic acids, flavonoids and dietary fibers, the majority of this biomass is currently discarded or used as low-value compost. This mini-review critically examines the technological pathways for transforming blueberry pomace from an environmental burden into high-value functional ingredients. It analyzes recent advances in green extraction technologies and evaluates the efficacy of incorporating pomace into functional foods, animal feed, active packaging systems and sustainable materials. Distinct from broader overviews, this review focuses specifically on the stability of bioactive components during processing and the technological feasibility of industrial upscaling. The article identifies key bottlenecks, including bioaccessibility limitations and sensory impact in fortified products, at the same time as proposing a circular economy framework to guide future product development. © 2026 Society of Chemical Industry.
Hu et al. (2026) studied this question.