Grape pomace (GP), a by-product of winemaking, is rich in polyphenols, vitamins, and other bioactive compounds, making it a valuable resource for food and health applications. This review summarizes the current knowledge on the bioactivity and health benefits of GP, highlighting its potential in food formulations and industrial applications. GP is a significant solid waste product, accounting for 20–25% of the weight of processed grapes. Its polyphenol content, including anthocyanins, procyanidins, and flavonoids, contributes to its antioxidant, antimicrobial, and anti-inflammatory properties. These compounds have been shown to exhibit anti-cancer, anti-atherosclerotic, and anti-diabetic effects, suggesting their potential in functional foods and nutraceuticals. GP can be incorporated into food products to enhance their nutritional and sensory qualities, and its use in food formulations has been supported by various studies. Additionally, GP has been explored for its antimicrobial properties, with extracts showing activity against various bacteria. The review also discusses the potential of GP in the development of new food products, including functional foods, and its application in the food industry as a source of bioactive compounds. The integration of GP into food products can contribute to sustainable development by reducing waste and promoting the circular economy. The review highlights the importance of further research to fully exploit the potential of GP in food and health applications.Grape pomace (GP), a by-product of winemaking, is rich in polyphenols, vitamins, and other bioactive compounds, making it a valuable resource for food and health applications. This review summarizes the current knowledge on the bioactivity and health benefits of GP, highlighting its potential in food formulations and industrial applications. GP is a significant solid waste product, accounting for 20–25% of the weight of processed grapes. Its polyphenol content, including anthocyanins, procyanidins, and flavonoids, contributes to its antioxidant, antimicrobial, and anti-inflammatory properties. These compounds have been shown to exhibit anti-cancer, anti-atherosclerotic, and anti-diabetic effects, suggesting their potential in functional foods and nutraceuticals. GP can be incorporated into food products to enhance their nutritional and sensory qualities, and its use in food formulations has been supported by various studies. Additionally, GP has been explored for its antimicrobial properties, with extracts showing activity against various bacteria. The review also discusses the potential of GP in the development of new food products, including functional foods, and its application in the food industry as a source of bioactive compounds. The integration of GP into food products can contribute to sustainable development by reducing waste and promoting the circular economy. The review highlights the importance of further research to fully exploit the potential of GP in food and health applications.