Abstract
Agri-food by-products represent a source of high-value bioactive compounds that can be exploited under a circular economy perspective. They are produced in large quantities by the agri-food industry, posing both an environmental issue and a significant economic loss for companies. The development of food products using these by-products or derived ingredients has therefore increased in recent years. However, the success of such food products in the marketplace depends on consumers’ acceptance. The main goals of this chapter are to review, analyse and critically discuss the state-of-art regarding (i) the effects of by-product integration on the sensory quality of foods and the strategies used to analyse them and (ii) consumers’ perception and acceptance of foods developed with by-products, and their main determinants.
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