Fortified Cereal-Based Foodstuffs: Technological, Sensory, and Nutritional Properties

In the wake of the United Nations’ Agenda 2030, a global commitment to advancing well-being, sustainable living, and waste reduction, the spotlight on cereal-based food products with high added value has intensified. The escalating demand for healthful products positively impacting human nutrition has paved the way for innovative food science and technology solutions [1]. Fortification, a method of incorporating bioactive compounds into everyday foods, has emerged as a pivotal strategy to meet consumer needs while enhancing foodstuffs’ nutritional and health properties [2]. Cereal-based products, serving as the bedrock of global nourishment, present a fertile ground for fortification with essential elements such as fiber, phytochemicals, protein, fatty acids, vitamins, and minerals [3]. Additionally, within the circular economy framework, there is a call to harness the potential of agro-industrial by-products endowed with high added value to pursue sustainable and efficient food systems [4]. The waste generated from the food supply chain, including agro-industrial by-products, accounts for around 30% of the total food produced globally. Fortifying cereal-based products, which are fundamental sources of nourishment, could aid waste reduction on a global scale [5].