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by Gianluca Nardone (Guest Editor), Rosaria Viscecchia (Guest Editor), Francesco Bimbo (Guest Editor)
This Reprint, based on a Special Issue, examines the rising consumer demand for sustainable, health-promoting plant-based foods and the opportunities for valorizing agro-food by-products in this domain. Health and environmental concerns have spurred producers to develop new plant-based products and incorporate food chain by-products, such as sesame meal, carrot pomace, and saffron petals, as innovative ingredients. These underutilized resources have been shown to offer valuable functional, antioxidant, and nutritional properties due to their bioactive compounds, such as polyphenols, carotenoids, betalains, glucosinolates, vitamins, minerals, and fiber. The studies in this Issue highlight the role of these bioactive compounds in enhancing food functionality and meeting consumer expectations for health-enhancing products. By investigating alternative proteins and functional ingredients derived from food waste, these works demonstrate how product innovation can simultaneously address health and sustainability challenges. Additionally, this collection underscores the popularity of plant-based products with environmentally conscious consumers, reinforcing a trend where companies are investing in new formulations that satisfy both taste and sustainability demands. Together, these contributions represent a critical exploration of the intersection between health, innovation, and sustainability.
