Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health

This Special Issue reveals important information on the possibility of using plant ingredients and by-products to enhance the nutritional and functional value of various staple foods. Furthermore, the use of such ingredients in animal nutrition to achieve superior meat quality will be discussed. This Special Issue highlights the experience of the authors with respect to the utilization of plant ingredients as a sustainable way to enhance the nutritional value of foods, with many benefits such as diminishing nutrient deficiencies, or the manufacture of food for people with dietary requirements such as those with gluten intolerances. The properties of the ingredients used, the manufacturing technologies, and the opportunity to incorporate fruit, vegetable, yeast, and lichen components are key factors for obtaining enriched food products. In addition, current concerns regarding the development of novel food products which exert some health benefits on consumers were also discussed in this Special Issue.