Ground beef infused with apple scraps clears taste test

Over 100 volunteers sampled meatballs made with the nutritious fruit. Breakthroughs, discoveries, and DIY tips sent every weekday. Finely ground, freeze-dried apple leftovers may become a sustainable secret ingredient in many meat dishes. In recent taste tests at Cornell University, more than 100 volunteers could barely tell the difference between 100-percent pure meatballs and alternatives featuring as much as 20 percent fruit waste. As the food researchers behind this culinary concoction explained in their study published in the, the supplemental additive may also help close a glaring gap in the food industry's circular loop.