The possibility of retrieving anthocyanins and polyphenols from the waste products of fruit and vegetable, as well as hop industry by ethanol extraction has been examined. These waste products are: blackcurrant and chokeberry pomace and spent hops after the hop extraction in liquid carbon dioxide. The results of spectrophotometric and HPLC analysis has showed the high level of the overall content of anthocyanins and polyphenols as well as the examined polyphenol components (e.g. catechins, quercetins and chlorogenic acid) in the obtained ethanol extracts. After six months of storing the concentrated extracts from blackcurrent and chokeberry pomace in 5-6 Celsius degrees without the access to the light, the overall content of anthocyanins in the extracts has been 22 and 25 percent lower respectively, and the overall content of polyphenols has been 10 and 15 per cent lower respectively. In the concentrated extracts from spent hops the content of polyphenols has been 9 per cent lower. The attempts to add the extracts from blackcurrant and chokeberry pomace to “ice” fruit tea and jellies have proven that they are characterized by a more natural aroma and fruit taste, as well as a more distinct colour. Tea with the spent hops’ extracts has got a slightly aroma, taste and hop bitterness, which have fit their original aroma and taste character. The received results point to a usefulness of retrieving valuable phenolic compounds from blackcurrant and chokeberry pomace and spent hops and adding them as extracts to the above-mentioned products.