Journal of Food Industry ISSN 1948-545X 2021, Vol. 5, No. 1 44 Conversion of Industrial Food Wastes Cranberry Pomace into Foods Blending with Rice Flour using Single-screw Extrusion Process Pranabendu Mitra (Corresponding author) Department of Kinesiology, Health, Food and Nutritional Sciences, University of Wisconsin-Stout, Menomonie, WI, 54751, USA Tel: 1-715-232-5332 E-mail: mitrap@uwstout.edu Sagar Khanvilkar Department of Kinesiology, Health, Food and Nutritional Sciences, University of Wisconsin-Stout, Menomonie, WI, 54751, USA Sai Kumar Samudrala Department of Kinesiology, Health, Food and Nutritional Sciences, University of Wisconsin-Stout, Menomonie, WI, 54751, USA Kaushal Sunil Shroff Department of Kinesiology, Health, Food and Nutritional Sciences, University of Wisconsin-Stout, Menomonie, WI, 54751, USA Received: December 18, 2021 Accepted: December 31, 2021 Published: January 4, 2022 doi:10.5296/jfi.v5i1.19427 URL: http://dx.doi.org/10.5296/jfi.v5i1.19427 Abstract The main objective of this study was to convert the cranberry pomace into value-added extruded cereals/snacks blending with rice flour using a single screw extruder based on the physicochemical properties of extrudates because utilization of the byproduct cranberry pomace would be necessary for the growth of cranberry juice processing industries and the extruded snacks/cereals with higher fiber and antioxidant and less carbohydrate would be required to fulfill the consumers’ demand. The six different formulations by blending 0, 5, 10,