Upcycling of Agro-Food Chain By-Products to Obtain High-Added Value Foods

Dear Colleagues,

 

Rising challenges for food innovation and environmental issues have led to an increased interest in bio-economy and more sustainable food production. Besides these transitions, a growing number of consumers are shifting to more sustainable diets, preferring “clean label” items, e.g., minimally processed foods and natural products.

The food industry seems to already have the solution to tackle all these challenges. Indeed, among the agro-food by-products and waste discarded, most of them possess added-value compounds with high functionality and/or bioactivity. Their use represents a renewable source for originating functional compounds and ingredients to develop new added-value products, with a benefit for the entire food system.

The potential of high added-value ingredients spans a diverse range of applications allowing for the development of products with enhanced nutritional value, improved technological and physico-chemical features, increased shelf-life, as well as a good sensory profile. This paves the way for almost infinite upcycling strategies that we would like to collect in this Special Issue.

In this framework, we aim at collecting original research articles and reviews on this topic, ranging from method development and optimization to the investigation and exploitation of agro-food by-products for high value-added food production.

Dr. Silvia Grassi
Dr. Graziana Difonzo
Dr. Maria Paciulli
Guest Editors

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