Fruit-derived products: A parallel between science, industry and gastronomy

Fruits are essential for a healthy diet. They contain vitamins, minerals, fiber, and bioactive compounds. Low fruit consumption is a risk factor for diseases and premature deaths worldwide. Transforming fruits into other products can reduce waste, promote local development, and stimulate the economy. This comprehensive review aims to present the parallel between science, industry, and gastronomy in the development of new products and technologies from fruit derivatives. Food science and gastronomy have a strong relationship. They allow for the discovery of new flavors and the harmonization of food and beverages. The choice and harmonious combination of ingredients allows the discovery of new patterns and is essential in the development of food products to be sensorially acceptable. The industry must consider consumer expectations and ensure the products developed are safe, nutritious, and high-quality. Moreover, consumers must be well-informed about the nutritional benefits of food, especially fruits and fruit derivatives, so they can make informed and conscious decisions about what they consume.