Development of Ingredients for Food Industry through By-Products Valorization Volume II

Dear Colleagues,

Volume I of this Special Issue (https://www.mdpi.com/journal/foods/special_issues/Food_Industry_By_Products_Valorization) has been an amazing success, receiving widespread attention and interest from a wide range of scholars. I would like to take this opportunity to thank them for their contributions and support. This topic continues to play a pivotal role in the field of food today, and I believe that now is the perfect time to launch Volume II. I hope that it will be as successful as Volume I and that it will have clear significance and value to the study of this field.

The food industry is looking for natural ingredients to replace artificial/synthetic ones. This trend is justified by the increase in consumer awareness of the food health effects. Consumers look for clean and simple labels, in which they recognize the ingredients used to produce their foods. Nevertheless, the supply chain of natural compounds to produce these ingredients is limited, and the use of natural resources is, most of the time, not sustainable. Natural does not mean sustainable! Hence, to respond to the limitation of the supply chain for natural compounds and to produce natural and sustainable ingredients, the use of industrial waste and by-products has become a solution, which also provides an opportunity for earning additional income for the dependent industrial sector. The recovered compounds can be reintroduced into the supply chain, which is the circular economy approach. On the other hand, the effective valorization of industrial waste and by-products can efficiently help in reducing environmental problems by decreasing unwarranted pollution.

Several types of waste and by-products can be generated from dairy, crops, cereals, citrus, meat, fish, meat, and other industries (mostly agro), and can be used as sources of natural compounds, including phytochemicals, enzymes, carotenoids, vitamins, proteins, polysaccharides, fiber, etc. These compounds can be used to develop functional ingredients, providing safe preservatives, sensory and textural properties, or bioactive ingredients beneficial for health.

For these reasons, research on this subject has intensified in recent years; thus, we request the submission of the most recent original papers or reviews that cover the production of natural compounds from industrial waste and by-products, as well as their exploration as functional and bioactive ingredients with applications in the food industry.

Dr. Raquel Madureira
Dr. Ana Oliveira
Guest Editors

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• industrial by-products
• waste
• valorization
• circular economy
• food ingredients
• natural
• sustainable
• clean label
• bioactive
• functional