Grape marc or grape pomace is much more than industrial waste: it’s an ingredient rich in antioxidants, prebiotics, and bioactive compounds, with key benefits for cardiovascular health, gut microbiota, and disease prevention. At HAPROBA, we’ve known this for a long time—which is why valorizing grape marc is at the heart of our business.

Want to know how? This article by María Eugenia Bonanno in Redalimentaria Food Tech explains it and confirms it once again. In the article it says that grape marc—the skins, seeds, and stems left after making wine—used to be considered waste. But it is actually full of healthy compounds, like antioxidants, that can help the heart, improve digestion, and support the immune system.

Eating foods or supplements made with grape marc can reduce harmful effects in the body, help balance cholesterol, and promote good gut bacteria. This shows how grape marc can be turned from waste into a valuable, healthy ingredient, a great example of circular economy in the wine industry.