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A new study comparing unprocessed tomatoes and tomato processing wastes has found tomato processing wastes contain usable levels of-carotene, tocopherols, sterols and terpenes, which have been shown to have antioxidant properties. Though the processing wastes contain less lycopene than unprocessed tomatoes, these processing wastes could isolate the chemicals with antioxidant properties to be used to enhance foods and vitamins. It's another possible use for processing wastes in the tomato industry.