The growing demand for foods that contain added health ingredients and/or bioactive compounds that are able to produce a nutritional benefit for consumers requires continued and increased research efforts. From this perspective, the development of new functional and fortified foods with proven new functionality, even those obtained by using alternative ingredients as well as by innovative processes, is of extreme importance. The purpose of this Special Issue, "Development of Functional and Fortified Foods" is five-fold: (1) usage of alternative sources for the development of functional/fortified foods; (2) use of by-products as functional ingredients for new foods formulation; (3) identification of novel compounds/extracts to be employed as functional ingredients; (4) novel technologies to be applied for functional/foods formulations; (5) assessment of health benefits of functional/fortified products.

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