Up-Cycling Food Byproducts into Functional Ingredients for Healthier Foods: Nutritional Enhancement and Emerging Technologies for the Food Industry

Dear Colleagues,

This Special Issue focuses on the sustainable up-cycling of food byproducts into high-value functional ingredients, with the aim of advancing nutrition, health and technological innovation within the food industry. As global demand for healthier, nutrient-dense and environmentally responsible foods continues to rise, the valorization of agricultural and food processing residues represents a key strategy to reduce waste, enhance resource efficiency and promote circularity across the food system.

The scope of this Special Issue includes research on advanced extraction and processing technologies, characterization of bioactive compounds, development of functional ingredients and their incorporation into food formulations. Contributions addressing nutritional enhancement, health-promoting potential, safety assessment and industrial scalability are particularly encouraged. Studies exploring regulatory, economic, or sustainability-assessment frameworks related to up-cycling processes are also welcome.

This Issue seeks to complement the existing literature by integrating scientific, technological and sustainability-driven perspectives. While previous studies have examined isolated aspects of byproduct utilization, a comprehensive focus on the transformation of waste streams into functional, health-oriented ingredients for the food industry remains limited. By consolidating multidisciplinary insights, this Special Issue will help define pathways for measuring and improving sustainability, supporting socio-economic resilience and guiding policy and industry practices toward more sustainable and health-oriented food systems.

Prof. Dr. Alejandra Medrano-Fernandez
Prof. Dr. Adriana Maite Fernández-Fernández
Guest Editors

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