The surging popularity of plant-based diets and the growing emphasis on clean-label products have intensified interest in Spirulina within the food industry. As more people adopt vegetarian, vegan, or flexitarian lifestyles, demand for plant-based protein sources has escalated. Spirulina’s high protein content and complete amino acid profile make it an ideal candidate to meet this demand. However, incorporating Spirulina into food products is not without its challenges. Its strong, earthy, or fishy taste can be off-putting to consumers and difficult to mask in food formulations. Furthermore, isolating Spirulina’s bioactive compounds while preserving their integrity is complex, especially considering the heat sensitivity of many of these components. Traditional extraction methods often employ high temperatures, which can degrade these valuable compounds. Consequently, there is a growing preference for non-thermal extraction techniques. This paper provides an overview of recent advancements in Spirulina cultivation, bioactive extraction, and their application in food products.

Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as people look for more sustainable and healthy protein sources. Furthermore, plant-based foods are marketed as foods with a low carbon footprint and represent a contribution of the consumers and the food industry to a cleaner and a climate-change-free Earth. Production processes of plant-based meat analogues often include technologies such as 3D printing, extrusion or shear cell where the ingredients have to be carefully picked because of their influence on structural and textural properties of the final product, and, in consequence, consumer perception and acceptance of the plant-based product. This review paper gives an extensive overview of meat analogue components, which affect the texture and the structure of the final product, discusses the complex interaction of those ingredients and reflects on numerous studies that have been performed in that area, but also emphasizes the need for future research and optimization of the mixture used in plant-based meat analogue production, as well as for optimization of the production process.

Food waste is a major economic, environmental, and ethical challenge, as around a third of the edible food produced worldwide is lost or wasted. This inefficiency not only increases food insecurity but also results in resource depletion and environmental degradation. Dealing with food waste through sustainable management strategies, such as upcycling food by-products, has proven to be a promising approach to optimize resource use and support the circular economy. Valorization of food waste enables the extraction of valuable bioactive compounds with strong antioxidant properties. These natural antioxidants play a crucial role in mitigating diseases caused by oxidative stress, including cardiovascular diseases, neurodegenerative diseases, and diabetes. Utilizing food-derived polysaccharides as functional ingredients in the food, pharmaceutical, and cosmetics industries represents an environmentally friendly alternative to synthetic additives and is in line with global sustainability goals. Various extraction techniques, including enzymatic hydrolysis and ultrasound-assisted methods, enhance the recovery of these bioactives while preserving their structural integrity and efficacy. By integrating technological advances and sustainable practices, the food industry can significantly reduce waste while developing high-value products that contribute to human health and environmental protection. This review underscores the significance of food by-product valorization, aiming to bridge the gap between fundamental research and practical applications for a more sustainable future. The literature was selected based on scientific relevance, methodological quality, and applicability to the food, pharmaceutical, or cosmetic sectors. Studies lacking empirical data, not addressing the extraction or application of bioactives, or published in languages other than English were excluded.