The article reviews the trends and challenges in the utilization of fruit by-products (FBPs) for the development of innovative healthy foods. It highlights the significant amount of waste generated from fruit processing, which includes skins, seeds, cores, and rinds, among others. These by-products contain valuable bioactive substances such as phenolic acids, carotenoids, flavonoids, dietary fibers, and essential oils, which can be extracted and used in various applications, including dietary supplements and functional foods. The review discusses the current status of FBPs valorization, including extraction techniques, safety assessments, sensory attributes, and challenges. It also explores the potential of biotransformation processes using enzymes or microorganisms to convert FBPs into bioactive ingredients. The article emphasizes the importance of physical pretreatment steps, such as drying, size reduction, and densification, to enhance the stability and quality of FBPs. Additionally, it addresses the safety concerns associated with the use of FBPs, including the presence of contaminants like pesticides, mycotoxins, and heavy metals, and the need for proper extraction methods to ensure product safety. The review concludes by discussing future perspectives and solutions for the sustainable and efficient utilization of FBPs in the food industry.The article reviews the trends and challenges in the utilization of fruit by-products (FBPs) for the development of innovative healthy foods. It highlights the significant amount of waste generated from fruit processing, which includes skins, seeds, cores, and rinds, among others. These by-products contain valuable bioactive substances such as phenolic acids, carotenoids, flavonoids, dietary fibers, and essential oils, which can be extracted and used in various applications, including dietary supplements and functional foods. The review discusses the current status of FBPs valorization, including extraction techniques, safety assessments, sensory attributes, and challenges. It also explores the potential of biotransformation processes using enzymes or microorganisms to convert FBPs into bioactive ingredients. The article emphasizes the importance of physical pretreatment steps, such as drying, size reduction, and densification, to enhance the stability and quality of FBPs. Additionally, it addresses the safety concerns associated with the use of FBPs, including the presence of contaminants like pesticides, mycotoxins, and heavy metals, and the need for proper extraction methods to ensure product safety. The review concludes by discussing future perspectives and solutions for the sustainable and efficient utilization of FBPs in the food industry.