Chilean innovation: Granny Smith apple sausages offer healthier option while supporting growers

Innovation may involve improving an existing product, service, process, or business model, or creating something entirely new.

Loyola’s latest project is to produce Granny Smith apple sausages, which he and his team created to offer growers and the apple industry an alternative amid declining international demand.

The Granny Smith

The researcher noted that consumer preferences have shifted toward visually more attractive red apples, pushing the traditional Granny Smith aside.

And, beyond a declining consumer appeal, the variety also faces agronomic challenges. Granny Smith apples are susceptible to bitter pit, a physiological disease that causes corky brown spots and reduces their value in the fresh market.

“Nobody wants that fruit; it falls outside export size standards and doesn’t get good returns in the domestic market either. That’s where the idea of giving it a second life came from,” Loyola explains.

Apple-based sausages: a healthier option

After seeing the increasing challenges the Granny Smith industry faces, Loyola began exploring ways to add value by incorporating apples into meat products without compromising texture or flavor.

After multiple trials, the team developed a formulation in which the fruit is ground and mixed with pork, beef, and other ingredients.

After developing a final product, Loyola noticed the mix also offered a key benefit.

Adding Granny Smith apples to sausages reduced the sausages' fat content, “a crucial attribute if the goal is to move toward healthier foods in a category that has historically been associated with high lipid levels,” Loyola said.

The trend points to consumers seeking healthier alternatives to their favorite foods.

According to Loyola, incorporating apples into traditionally high-fat products like longaniza can improve their nutritional profile. This innovation addresses consumer concerns about fat content, making these products more appealing and likely to be consumed.

Regarding taste, Loyola said there’s nothing to worry about. Despite people expecting a sweet sausage, “Granny Smith is tart, and its sugars dilute during processing, so the sweetness isn’t noticeable.”

Innovation to reshape Chilean agriculture

Following positive results, UCM obtained an invention patent from Chile’s National Institute of Intellectual Property (INAPI) to advance the development of Granny Smith apple sausages.

Loyola notes that the current challenge is to find a company willing to acquire the patent and produce the sausage commercially.

In the meantime, Loyola will continue “rescuing low-demand fruit, offering a healthier food option, and proving that innovation can arise from any corner of the country.”

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