<p>Pomace is a waste biomass generated after processing of fruits and vegetables, and is rich in various nutrients, which can be used for value addition of processed food. Thus, the present research was planned to use dried apple and carrot pomace powders at various levels, for the development of healthy food bar. This study evaluated the effects of these additions on the various quality characteristics and sensory properties of the developed food bar formulations. A comparison of apple and carrot pomace powders showed that apple pomace was significantly (<i>p</i>&lt;0.05) high in moisture, fiber, fat, and nitrogen free extract (NFE), whereas carrot pomace was high in ash and protein content. Incorporation of apple and carrot pomace powder significantly (<i>p</i>&lt;0.05) improved the protein, ash, and fiber content of the food bar, however, moisture, fat and NFE content were found to be decreased. Microbiological analysis of different treatments of food bars revealed that although a rise in total plate count and yeast and mold count was occurred as a result of incorporation of higher levels of pomace powders, yet these bars were in safe limit of bacterial and mold load. Considering the organoleptic evaluation of food bar, the treatment having both apple carrot pomace powders at a level of replacement of 4% with that of rice flour, was found higher organoleptic scores with better consumer acceptance in terms of taste, color, flavor and overall acceptability. Thus, the pomace of apples and carrots could be valorized for the production of valuable food items.</p> Graphical Abstract <p></p>