Bioactive-Enriched Foods: A Present, and Future Perspective on Sustainability and Nutrition

Given the increasing environmental pressures and shifting consumer expectations, the food and livestock industries are being called upon to innovate in ways that prioritize sustainability, health, and quality. A growing body of research supports the utilization of bioactive compounds—naturally occurring substances with health-promoting properties—as a key strategy for achieving these goals. When sourced from underutilized resources such as food waste, agricultural by-products, and novel protein alternatives, bioactive compounds offer a powerful avenue for reducing environmental impact while enhancing the functional quality of both food and feed. Recent advances in processing technologies, formulation techniques, and nutritional science have made it increasingly feasible to integrate these compounds into food systems in ways that preserve or even improve their efficacy. This has paved the way for the development of "bioactive-enriched" foods and feeds, which offer potential benefits for animal health, product quality, and human nutrition alike.

This topic explores the evolution of current advancements and the future potential of utilizing food wastes, by-products, alternative protein sources, and other novel ingredients in food products and animal nutrition to enhance sustainability, waste recovery, and product quality. It will bring together diverse applications of bioactive compounds and nutrients in all types of food products, including those of animal origin, with the goal of shaping the next generation of sustainable foods that meet consumer demands for high-quality and environmentally responsible products. Additionally, this topic will investigate innovative strategies for optimizing the bioavailability, stability, and functionality of these compounds within food systems.

The collection will consider emerging technologies in food processing, novel ingredient formulations, and consumer-driven trends and innovations that enhance the sensory qualities and consumer appeal of functional foods.

This topic will welcome original research, reviews, and perspectives covering (but not limited to) the following themes:

- Valorization of food waste and by-products for extraction of bioactive compounds, and their role in improving product composition.

- Use of alternative protein sources (e.g., insects, algae, microbial proteins) in food and feed, as novel solutions for improving nutritional profiles of foods.

- Stability, bioavailability, and delivery systems for bioactives in food matrices, and development of functional foods enriched with bioactive compounds.

- Food processing methods for preserving or enhancing bioactive compounds.

By integrating scientific advancements with sustainability goals, this research topic aims to showcase work that contributes to the evolution of environmentally responsible, nutritionally beneficial, and consumer-oriented food products

Keywords: Bioactive compounds, sustainability, food waste valorization, alternative protein sources, nutritional quality, functional foods, food processing technologies, bioavailability, animal nutrition, consumer expectations

Important note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.