Abstract: A juice beverage including at least one liquid derived from one or more fruits and/or one or more vegetables, and solids derived from one or more fruits and/or one or more vegetables, where the solids and liquids are derived from distinct fruits or vegetables from each other. The taste of the beverage is identifiable as at least the fruits or vegetables from which the solids are derived, as determined by a sensory panel. In contrast, the appearance of the beverage may be identifiable as juice of at least the fruits or vegetables from which the liquid is derived. Alternatively, the taste is identifiable as at least the fruits or vegetables from which the liquid is derived while the appearance is identifiable as the juice of the fruits or vegetables from which the solids are derived. The juice beverage optionally has a brix of between about 3 and 16 degrees and may meet the standard of identity of a 100% juice.

Abstract: A fiber extracted from a fruit or vegetable byproduct is provided, the extracted fiber having a molecular weight of between about 5000 grams/mol (g/mol) and about 8000 g/mol, or a pectic oligosaccharide having a molecular weight of between about 300 g/mol and 2500 g/mol. The fiber may be extracted using physical methods or a combination of a physical method to break the fruit or vegetable byproduct cell walls and enzymatic hydrolysis. Also, a comestible containing the extracted fiber is provided. A method for producing a soluble fiber is further provided including reducing the particle size of a fruit or vegetable byproduct, subjecting the byproduct particles to a physical process to break cell walls of the particles, adding one or more enzymes, mixing or agitating the particles, and filtering the byproduct particles to provide a retentate and a permeate. The permeate contains the soluble fiber, which is optionally a prebiotic fiber.

Abstract: Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.