Agro-Food Chain By-Products and Plant Origin Foods to Obtain High-Value-Added Foods—2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 27 April 2025 | Viewed by 1031
Special Issue Editors
Interests: agricultural economics; innovation; food technologies; food science
Special Issues, Collections and Topics in MDPI journals
Interests: economics of obesity; functional food and health-related claims; consumer behavior; consumer acceptance of food innovation; sustainable food consumption; food waste
Special Issues, Collections and Topics in MDPI journals
Interests: food marketing; consumer science; econometrics; food supply chain
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Health and environmental societal concerns are increasingly motivating agri-food producers to innovate in the development and marketing of plant-based foods and to utilize food chain by-products as key ingredients. Plant-derived inputs and by-products from the agro-food chain, which are rich in health-promoting compounds, such as polyphenols, carotenoids, vitamins, minerals, and fiber, present significant opportunities for creating products that align with consumer demand for health-enhancing and sustainable foods. The rising consumer emphasis on environmental sustainability further amplifies the appeal of plant-based products, including those derived from by-products, thus encouraging companies to invest in the development of novel and eco-friendly formulations.
This Special Issue aims to gather together original research articles and reviews focused on strategies for new product development involving plant-based ingredients and vegetable by-products. We particularly encourage submissions that explore sensory and consumer science aspects, including studies on sensory attributes, consumer acceptance, and preferences for innovative plant-based products. Additionally, we invite papers that investigate the integration of by-products within the principles of the circular economy and sustainable business models, highlighting their role in enhancing resource efficiency and minimizing waste in the food system.
Prof. Dr. Gianluca Nardone
Dr. Rosaria Viscecchia
Dr. Francesco Bimbo
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- sensory and consumer science
- market value of plant-based foods
- by-products as product ingredient
- circular economy and business models
- new product development
- sustainable business models
- consumer acceptance and preferences
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Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Can Brewing By-Products Generate Profits in Italy? Consumer Acceptance of Functional Bakery Products Made with Brewers’ Spent Grains
Authors: Baiano Antonietta 1, Bimbo Francesco 1
Affiliation: Department of Agricultural Sciences, Food, Natural Resources and Engineering, University of Foggia, 71121 Foggia, Italy
Abstract: Brewers’ spent grain (BSG) is the main by-product of the brewing industry, with annual global production around 39 million tons. Composed of proteins, cellulose, hemicellulose, and phenolic compounds, BSG has high nutritional value but presents disposal challenges due to its moisture content and environmental impact. Although about 30% of BSG is repurposed as cattle feed, interest is growing in its use as a functional food ingredient, particularly in high-protein and/or high-fibre baked goods and snacks that may offer health benefits like cholesterol reduction. This study investigates Italian consumer willingness to buy BSG-based baked foodstuff, focusing on bread and biscuits, and examines how demographic factors (age, gender, education, income, and residence) influence purchasing behavior. Results show moderate to high acceptance, especially among younger, educated consumers, with environmental awareness and perceived health benefits as strong purchase motivators. Consumers located in grain-producing regions showed greater willingness to purchase these products. These findings provide valuable insights for companies interested in the BSG market, suggesting target consumer segments and potential pricing strategies for functional and sustainable bakery products, aligning with rising consumer demand for eco-friendly, health-oriented foods.
