The culinary transformation of apple pomace into low-alcohol fermented beverages for the cider industry in Gipuzkoa

The cider industry, deeply rooted in local culture and gastronomy, is moving towards a more sustainable and innovative model thanks to initiatives such as GASTROFERM, a project that promotes the utilisation of apple pomace through the creation of new low-alcohol fermented beverages.

An opportunity to repurpose by-products

Apple pomace, a by-product generated during cider production, offers great potential for use in the food sector. In this context, GASTROFERM was launched with the aim of developing and marketing new fermented drinks made from this resource, thereby contributing to the circular economy and reducing waste in the sector.

This project builds on the progress made in PATXAFERM, a previous initiative in which various methods of valorising pomace through fermentation processes were researched and validated. GASTROFERM represents the next step: bringing that knowledge to market.

Innovation in line with consumer trends

New generations of consumers are demanding more balanced alternatives, with lower alcohol content and associated health benefits. In response to this trend, the project focuses on the use of non-conventional yeasts and mixed fermentation, techniques that enable the development of innovative drinks from both a sensory and nutritional perspective.

The result will be a range of low-alcohol fermented drinks, designed to expand the gastronomic offering of cider houses and adapt them to audiences seeking to reduce their alcohol consumption or even opt for non-alcoholic alternatives.

Cider houses, driving the change

The cider houses of Gipuzkoa are at the heart of GASTROFERM, a project being developed in close collaboration with sector companies such as Iparragirre Sagardoak S.L., Zabala Sagardotegia, Ola Sagardotegia and Juan Zuriarrain (oenological consultancy).

Thanks to this collaboration, direct technology transfer to the sector is facilitated, ensuring that new developments meet the real needs of cider houses and can be effectively integrated into their offerings.

This initiative is supported by the Provincial Council of Gipuzkoa through the SUKALBERRI programme.