Food Cluster Webinar: Onion Peel Powder in Food Applications: Bridging Knowledge Gaps for Natural Shelf-Life Extension and food waste reduction

Onion Peel Powder in Food Applications: Bridging Knowledge Gaps for Natural Shelf-Life Extension and food waste reduction

Onions are well known for their natural antimicrobial properties, yet knowledge gaps have hindered their broader application as commercial shelf-life extenders. This presentation will share recent research aimed at closing these gaps and contributing to food waste reduction by evaluating the sensory impact and palatability of onion peel powder, produced from onion processing by-products, and validating its antimicrobial efficacy in real food formulations at practical usage levels.

Our Speaker:  Alexandra Grygorczyk, PhD, Research Scientist, Consumer, Sensory & Market Insights, Vineland Research and Innovation Centre

Bio:  Alexandra is a Research Scientist at Vineland Research and Innovation Centre. For over ten years at Vineland, she has been managing diverse contract service and grant-funded research projects to support the food and horticulture industries. Her work has included developing value-added products from fruit and vegetable by-product streams, providing sustainability-related market intelligence for the food and agriculture sectors, and consumer and sensory testing of fresh products, food ingredients and ornamental plants. She is a recipient of the 2025 top 40 under 40 award from Greenhouse Product News for her work in waste diversion in the greenhouse vegetable sector.

Event Details:

Wednesday, November 19, 2025
12:00 - 12:45 p.m. EST

Through Zoom Webinar platform