European consumers have become more attracted to food formulations with sustainable ingredients, as they are perceived as products of fine organoleptic properties with additional health promoting benefits. Moreover, it is necessary to maintain an effort to secure the 2030 target for all the UN Sustainable Development Goals, via both innovation efforts and dissemination of knowledge. Hence, a lot of R&D&I work has been done into a food value chain with innovative processes and new formulations that focus on the use of sustainable ingredients.