Projektowanie innowacyjnych produktów żywnościowych w procesie zrównoważonej metody 
ograniczania odpadów przetwórstwa owoców
[Innovative food products designed according to the circular economy concept-upcycling fruit 
processing waste]

Małgorzata Krzywonos, Agnieszka Piekara (Department of Process Management, UE Wrocław)


Poland is the undisputed leader in chokeberry (Aronia melanocarpa negra) production and an 
exporter of its semi-finished products worldwide. In 2019, approximately 70% of the world's 
production of chokeberry came from Poland. Many research studies have been devoted to 
assessing the potential of chokeberry fruits and extracted juices. However, research on the 
functional by-products of chokeberry pomace and its fuller use as secondary feedstock has not 
gained scientific attention in the literature. Chokeberry pomace, as a valuable secondary raw 
material, can be used to shape food's health-promoting propertie.

The aim of the project is to design innovative food products from chokeberry pomace using 
a systematized Design Thinking approach. The project assumed 100% use of a chokeberry 
by-product. Implementing the project results fills the research gap and fits very well into 
the priority research areas defined by the EU. The cognitive value of the project will be the 
acquisition of new knowledge on the in-depth understanding of the context of food product 
design with a parallel understanding of consumer needs.