Sustainability is unfortunately still not enough of a reason for the food industry to purchase an ingredient. It is still much more important that an ingredient delivers the functionality that the food manufacturer expects from it.
Looking at fibres from dried pomace this functionality is defined by the natural properties of the vegetable. Vegetables typically contain large quantities of water.
The unique FST drying and milling technology allows for the first time to produce powders that will absorb the amount of water extracted earlier. Absorption is possible cold or warm swelling. Just add cold or warm water to the powder. It will absorb it like a sponge.
Of course vegetable pomace is also very nutritious containing lots of fibres and plant secondary compounds.