Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products

Improving well-being, allowing for sustainable lifestyles, and enhancing waste control are aims of the United Nations in the 2030 Agenda for Sustainable Development. These objectives have driven researchers to exploit agro-industrial byproducts as a resource for creating innovative ingredients and fortified foods with enhanced nutritional properties. While agro-food industry waste disposal is a critical environmental issue, recent attainments suggest that the recovery of such byproducts has remarkable economic advantages. The emerging popularity of healthy and sustainable diets and the growing consumer demand for functional foods represent recent challenges for investigators and producers. Functional ingredients are represented by different compounds with health-promoting properties that benefit human health.