Innovations in functional foods development

Abstract This chapter introduces the key elements in functional food innovations using food processing by-products and emerging ingredients. The role of carbohydrates, proteins, lipids, bioactive compounds, and minerals will be discussed in the point of view of innovative technologies, new ingredients, and the challenges in functional food development. The fortification of food products with functional ingredients to enhance its organoleptic properties, physicochemical properties, preservation, and morphological properties will be discussed. The valorization of food processing by-products provides functional macro- and micronutrients in a cost-efficient way. Also, emerging ingredients from various sources, including algae, insects, and hemp, provide a tremendous contribution to functional food development.