Processing of whole fruits and vegetables, processing of side-stream ingredients of fruits and vegetables, and use of the processed fruits and vegetables in beverage and food products

1. A method of processing pomace comprising

obtaining a pomace press cake by extracting juice from a fruit, vegetable, or combinations thereof;

hydrating the pomace press cake;

acidifying the pomace press cake with an organic acid;

micro-grinding the hydrated, acidified pomace press cake to reduce the particle size of the pomace to less than 250 microns.

2. The method of claim 1 comprising reducing the particles size to less than 125 microns.

3. The method of claim 1 comprising reducing the particles size to less than 38 to 125 microns.

4. The method of claim 1 further comprising heating the pomace press cake to at least 70° C. before, during, or after reducing the particle size.

5. The method of claim 1 further comprising heating the pomace press cake with heat generated by the friction of grinding blades during size reduction.

6. The method of claim 1 further comprising acidifying the pomace press cake with citric acid, lactic acid, acetic acid, malic acid, or succinic acid.

7. The method of claim 1 comprising freezing the hydrated pomace cake at a temperature of 0 to −20° C. prior to reducing the particle size.

8. The method of claim 1 further comprising treating the pomace press cake to remove undesired components therefrom.

9. The method of claim 1 further comprising, after micro-grinding the pomace press cake, homogenizing the micro-ground pomace.

10. The method of claim 1 wherein the pomace press cake is obtained from juice extraction from a fruit or vegetable selected from the group consisting of carrot, cranberry, orange, blueberry, tomato, apple, lemons, limes, grapes, strawberries, grapefruits, tangerine, mandarin orange, tangelo, pomelo, celery, beet, lettuce, spinach, cabbage, artichoke, broccoli, brussels sprouts, cauliflower, watercress, peas, beans, lentils, asparagus, onions, leeks, kohlrabi, radish, turnip, rutabaga, rhubarb, carrot, cucumber, zucchini, eggplant, pineapple, peach, banana, pear, guava, apricot, watermelon, Saskatoon berry, blueberry, plains berry, prairie berry, mulberry, elderberry, Barbados cherry (acerola cherry), choke cherry, date, coconut, olive, raspberry, strawberry, huckleberry, loganberry, currant, dewberry, boysenberry, kiwi, cherry, blackberry, quince, buckthorn, passion fruit, rowan, gooseberry, pomegranate, persimmon, mango, papaya, lychee, plum, prune, fig, and any combination thereof.

11. The method of claim 1 wherein the pomace press cake is obtained from juice extraction from a fruit or vegetable selected from the group consisting of carrot pomace, orange pomace, cranberry pomace, or mixtures thereof.

12. The method of claim 1 further comprising testing fiber content of the pomace comprising heating the pomace up to 100° C. for a time sufficient for enzyme inactivation and then subjecting the pomace to AOAC analysis.

13. The method of claim 1 , wherein the hydrating step further comprising:

adding water to the pomace press cake.

14. The method of claim 13 , further comprising:

adding sufficient water to the pomace press cake to maintain a vortex in a blender.