Fruit and vegetables, essential components of a healthy diet, have a significant bearing on several Sustainable Development Goals (SDGs). They directly contribute to SDG 2 (Zero Hunger), as increasing their production and consumption can address malnutrition and food security issues. Moreover, fruits and vegetables play a key role in SDG 3 (Good Health and Well-being) because they contain vital nutrients and dietary fiber that help prevent various diseases such as heart disease, stroke, and some cancers. These healthy food choices are also related to SDG 12 (Responsible Consumption and Production) as the sustainable cultivation and consumption of fruits and vegetables reduces food waste and promotes sustainable agriculture. Furthermore, fruit and vegetable production, especially when implemented through small-scale and family farming, can contribute to SDG 1 (No Poverty) by creating jobs and improving livelihoods.
Fruits and vegetables are responsible for about 22% of food losses and wastes along the supply chain (not including the retail level). However, fruit and vegetable by-products (FVB) may be transformed into fibre-rich flours and bioactive compounds, mainly bound to the fibre, thus bringing value to the food industry due to health benefits and technological functionality. Therefore, these by-products have great potential to be applied in several food industries.
Foods with probiotics are in high demand by consumers given their associated health properties that make them the most popular functional foods. Probiotics have primarily been used in products of lactic acid origin. However, nondairy foods are increasingly being used as carriers of probiotics because the population exhibits high levels of lactose intolerance. In addition, modern lifestyles are increasingly distant from animal food consumption such as dairy products.
Background: Fruits and vegetables are an excellent source of nutrients, with numerous health benefits. Most consumers are not meeting the daily recommended intake of fruits and vegetables. Yet, a significant amount of fruits and vegetables that is produced is wasted. There are opportunities to recover the wasted fruits and vegetables for manufacturing value-added products to improve the sustainability of healthy diets and reduce the environmental footprint.
