The grape skin and seeds left over in the wine making process (known as wine pomace) are a good source of antioxidants and dietary fibre making them a cost-effective additional ingredient to increase the nutrient value of popular foods. Yoghurt and salad dressings are possible foods which could be fortified with grape seeds and skin which would increase their nutrient value and may even increase their shelf life too!
Grape seed extract is associated with improving gut health, kidney function and preventing cardiovascular disease. Scientists have recently found a way to add grape seed extract to baked goods while preventing heat damage, meaning that they could soon be enhancing the nutrient value of our favourite cookies!
The grape seeds are covered by a mixture of compounds which form a microscopic capsule. This capsule prevents heat damage and masks the bitter flavour of the seeds. This could be used to market fortified cookies with 10 times the antioxidant level of a generic cookie, so when you occasionally indulge in your favourite treats you can still benefit from an antioxidant rich food!
The Institute of Food Technologists, Antioxidant Cookies Made Possible by Grape Seeds, Journal of Food Science, 2012. Retrieved 05/03/13 from http://www.sciencedaily.com/releases/2012/12/121213193001.htm