Abstract
The prospect of recovering high added-value compounds from the non-consumed materials of food processing is a story started a few decades ago. The first successful efforts dealt with the recovery of oil from olive kernel, the production of essential oils, flavonoids, sugars and pectin from citrus peel, as well as the recapture of protein concentrates and lactose from cheese whey. These commercially available applications inspired the scientific community to intensify its efforts for the valorization of all kind of food by-products for recovery purposes. Nowadays, many relevant projects progress around the world and across different disciplines, whereas the existence of numerous scientific articles, patents, congresses and commercialization efforts have emerged a wealth of literature in the field. However, despite this plethora of information and the developed technologies that promise the recovery, recycling and sustainability of valuable compounds inside the food chain, the respective shelf products remain rather limited. This is happening because the industrial implementation of recovery processes meets several implementation problems that require careful consideration of different aspects. For instance, a commercially feasible product can be manufactured only if a certain degree of flexibility and alternative choices can be adapted in the developing methodology. The current presentation highlights the most important assets that cause stifling of innovation in the field. Finally, solutions are provided in order to help progress and reveal relevant innovations with an ultimate goal to fulfil market and consumers’ needs.