(Phys) —Researchers at Oregon State University have discovered how to turn the pulp from crushed wine grapes into a natural food preservative, biodegradable packaging materials and a nutritional enhancement for baked goods. The United States wine industry creates a tremendous amount of waste from processing more than 4 million tons of grapes each year, mostly in the Pacific Northwest and California, according to the U.S. Department of Agriculture. Wineries typically pay for the pulp to be hauled away, but a small percentage is used in low-value products such as fertilizer and cow feed.