Being the only producer of wine flour on the east coast may be lonely, but one Finger Lakes entrepreneur has created a growing business.
If you’ve ever wondered what could be done with all the mashed grapes left over from wine making, Hillary Niver-Johnson did. When SUNY College of Environmental Science and Forestry graduate realized that making grapeseed oil from the leftover seeds was cost prohibitive, she stumbled on the process of making flour.
“Wine flour is a supplemental flour, not a substitutional flour,” said Niver-Johnson.
And she says the fact that it’s meant as a supplement, and not a substitute is what makes it attractive.
“That just means it’s really high in fiber, protein, antioxidants, vitamins and minerals. Because of the high fiber and protein, in each pound you have 150 grams of fiber and 150 grams of protein, and it’s really water absorbent, so you just have to use a little bit to get the color, flavor and nutrition.”
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