Food By-Products and Waste Materials in New Food and Beverage Products: Sensory, Consumer, and Marketing Perspectives

Food waste and by-products are generated globally, contributing to environmental, economic, and societal challenges. At the same time, these side streams are rich in valuable biomolecules, such as lipids, proteins, fiber, and phenolic compounds, which can be incorporated into new food products. Increasing research has explored their use as sustainable ingredients to enhance nutritional value, improve functionality, and support product innovation, while also addressing consumer acceptance and sensory quality. Approaches including extraction, bioprocessing, and reformulation enable the integration of these components into a wide range of food matrices, with growing attention to sensory characteristics and the overall eating experience. This area of research is key to developing more sustainable food systems in line with Sustainable Development Goal 12 of the United Nations, as it promotes waste reduction, resource efficiency, and the creation of value-added foods aligned with circular economy principles and evolving consumer preferences and expectations.Despite the growing interest in incorporating food by-products into traditional or novel food and beverage products, several challenges remain that limit their widespread adoption. One of the key issues is consumer acceptance and perception, as ingredients derived from waste streams may carry negative connotations related to safety, quality, and desirability. In addition, the incorporation of these materials can impact sensory properties such as taste/flavor, texture/mouthfeel, and appearance, potentially reducing product appeal and purchase intention. From a technological perspective, variability in raw materials and processing methods can also affect functionality and consistency.To address these challenges, interdisciplinary approaches are needed, combining food science, sensory evaluation, and consumer research. Optimizing processing techniques to improve functionality and sensory quality is essential, alongside transparent communication strategies to build consumer trust. Furthermore, product development should prioritize not only nutritional and environmental benefits but also enjoyable eating experiences that meet consumer needs and wants. Advancing these areas will support the successful integration of food by-products into appealing, market-ready products, contributing to more sustainable and circular food systems.This Research Topic focuses on the development of finished food and beverage products incorporating food by-products as ingredients, with sensory science, consumer behavioral response, and label messaging/marketing strategies as the central lens. Key themes include the characterization and valorization of by-products as a foundation for product development, innovative processing and reformulation strategies, and the impact of these ingredients on techno-functional-sensory properties and consumer perception. Particular attention is given to consumer behavioral responses toward food and beverage products incorporating food by-products, and to label messaging and marketing strategies that support market acceptance. We welcome a range of manuscript types, including research articles, reviews, and perspectives. Interdisciplinary studies combining food chemistry, sensory consumer science, and market research are especially encouraged to support the development of appealing, healthy, and sustainable food and beverage products.Studies focused primarily on extraction, encapsulation, fermentation, or other bioprocessing methods, as well as those addressing nutraceutical or supplement applications, are outside the scope of this Research Topic unless they culminate in a consumer-tested food or beverage product. Topic editors: Amanda Dupas De Matos, Voltaire Sant'Anna Source: https://www.frontiersin.org/research-topics/80713/food-by-products-and-waste-materials-in-new-food-and-beverage-products-sensory-consumer-and-marketing-perspectives