This review article, "Current options for the valorization of food manufacturing waste: a review," by Nadia Mirabella, Valentina Castellani, and Serenella Sala, focuses on the potential of utilizing food waste from food manufacturing (FWm) for resource recovery and new product development. The authors conduct an extensive literature review to assess the feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, particularly the recycling of solid and liquid waste. The study highlights the main uses of functional ingredients derived from this transformation, emphasizing their application in sectors such as nutraceuticals and pharmaceuticals. The article begins by discussing the global issue of food waste, which is a significant resource loss and environmental concern. It then outlines the concept of industrial symbiosis, aiming to use waste from one sector as an input for another, leading to a "zero waste" economy. The authors identify the food industry as a major source of waste, which can be transformed into valuable resources through various processes. The review is organized into sections covering different types of food waste, including plant-based, animal-based, and miscellaneous wastes. For each category, the authors discuss the characteristics of the waste, its potential uses, and the technologies employed for recovery. Key applications include the use of apple pomace and peels as sources of antioxidants and dietary fibers, berry by-products for functional foods, citrus waste for dietary fiber addition to meat products, and exotic fruit wastes for bioactive compound extraction. The article also explores the recovery of bioactive compounds from potato peels, tomato wastes, olive pomace, and other vegetable by-products. It highlights the potential of these wastes as natural antioxidants, preservatives, and ingredients in functional foods. Additionally, the review examines the use of waste from the fresh-cut fruit industry and the recovery of valuable compounds from various agro-food wastes. Overall, the study provides a comprehensive overview of the current options for valorizing food manufacturing waste, emphasizing the economic and environmental benefits of recycling and reusing these resources. The authors conclude by discussing the main constraints and limitations in large-scale implementation, highlighting the need for further research and technological advancements to fully realize the potential of industrial symbiosis in the food processing sector.This review article, "Current options for the valorization of food manufacturing waste: a review," by Nadia Mirabella, Valentina Castellani, and Serenella Sala, focuses on the potential of utilizing food waste from food manufacturing (FWm) for resource recovery and new product development. The authors conduct an extensive literature review to assess the feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, particularly the recycling of solid and liquid waste. The study highlights the main uses of functional ingredients derived from this transformation, emphasizing their application in sectors such as nutraceuticals and pharmaceuticals. The article begins by discussing the global issue of food waste, which is a significant resource loss and environmental concern. It then outlines the concept of industrial symbiosis, aiming to use waste from one sector as an input for another, leading to a "zero waste" economy. The authors identify the food industry as a major source of waste, which can be transformed into valuable resources through various processes. The review is organized into sections covering different types of food waste, including plant-based, animal-based, and miscellaneous wastes. For each category, the authors discuss the characteristics of the waste, its potential uses, and the technologies employed for recovery. Key applications include the use of apple pomace and peels as sources of antioxidants and dietary fibers, berry by-products for functional foods, citrus waste for dietary fiber addition to meat products, and exotic fruit wastes for bioactive compound extraction. The article also explores the recovery of bioactive compounds from potato peels, tomato wastes, olive pomace, and other vegetable by-products. It highlights the potential of these wastes as natural antioxidants, preservatives, and ingredients in functional foods. Additionally, the review examines the use of waste from the fresh-cut fruit industry and the recovery of valuable compounds from various agro-food wastes. Overall, the study provides a comprehensive overview of the current options for valorizing food manufacturing waste, emphasizing the economic and environmental benefits of recycling and reusing these resources. The authors conclude by discussing the main constraints and limitations in large-scale implementation, highlighting the need for further research and technological advancements to fully realize the potential of industrial symbiosis in the food processing sector.