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This is particularly relevant in North America, where cranberry production is concentrated in the United States and Canada, the two leading producing countries. This review critically evaluates its chemical composition, recovery of valuable constituents, biological properties, and food\u2010related applications. Cranberry pomace retains substantial amounts of anthocyanins, flavonols, proanthocyanidins, and phenolic acids, together with a major dietary fiber fraction rich in structurally diverse polysaccharides and a smaller lipophilic fraction containing unsaturated fatty acids, tocochromanols, and triterpenoids. Ethanol\u2010based solvent extraction remains the most established practical baseline, whereas ultrasound\u2010assisted and pressurized liquid extraction offer improved recovery efficiency and shorter processing times. However, most extraction studies remain laboratory\u2010based, with limited pilot\u2010scale, environmental, and economic validation. Biological evidence is predominantly preclinical and is strongest for antioxidant, antimicrobial, and antiproliferative effects of phenolic\u2010rich fractions, while mechanistic evidence and human studies are scarce. Food applications include extruded and bakery products, fermented dairy\u2010type systems, and active or edible packaging, where cranberry pomace may provide fiber enrichment, natural color, and oxidative or microbial protection. Key priorities include standardized compositional reporting, gastrointestinal bioaccessibility studies, mechanistic and clinical validation, food\u2010grade scale\u2010up, and techno\u2010economic and environmental assessment. Cranberry pomace, therefore, represents a promising source of value\u2010added constituents. Still, wider utilization will depend on stronger evidence linking composition and processing to biological efficacy, product performance, and industrial feasibility.<\/jats:p>","DOI":"10.1111\/1541-4337.70637","type":"journal-article","created":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T09:20:55Z","timestamp":1789032055000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Cranberry Pomace Valorization: Composition, Extraction, Bioactivity, and Food Applications"],"prefix":"10.1111","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9665-9074","authenticated-orcid":false,"given":"Ali","family":"Ali Redha","sequence":"first","affiliation":[{"name":"Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health Gottfried Wilhelm Leibniz University Hannover  Hannover Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2413-6925","authenticated-orcid":false,"given":"Tuba","family":"Esatbeyoglu","sequence":"additional","affiliation":[{"name":"Department of Molecular Food Chemistry and Food Development, Institute of Food and One Health Gottfried Wilhelm Leibniz University Hannover  Hannover Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,10]]},"reference":[{"key":"e_1_2_13_2_1","unstructured":"Acharya B.2020. \u201cProcess Optimization and Product Formulation of Protein\u2010Rich Extrudates Prepared from Soy Flour Rice Flour and Cranberry Pomace.\u201d Master's thesis University of Wisconsin\u2010Stout."},{"key":"e_1_2_13_3_1","unstructured":"Adetunji L.2016. \u201cValorising Canadian Cranberry (V. macrocarpon) Pomace Using Microwave Heating: Recovery and Physicochemical Characterization of Pectin.\u201d Master's thesis Department of Bioresource Engineering McGill University."},{"key":"e_1_2_13_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.eti.2025.104165"},{"key":"e_1_2_13_5_1","volume-title":"Statistical Overview of the Canadian Fruit Industry 2024","author":"Agriculture and Agri\u2010Food Canada","year":"2025"},{"key":"e_1_2_13_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox12020460"},{"key":"e_1_2_13_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2026.119280"},{"key":"e_1_2_13_8_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2026.2663034"},{"key":"e_1_2_13_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.seppur.2020.117720"},{"key":"e_1_2_13_10_1","doi-asserted-by":"publisher","DOI":"10.17306\/j.Afs.2018.0542"},{"key":"e_1_2_13_11_1","unstructured":"Bernin J. 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