Development of Sustainable Fish-Based Products for Urban Food Systems Through Nutritional Optimization, Microbiological Safety, and Circular Valorization

Abstract

Population growth in urban food systems has led to a decline in food resources and the emergence of social imbalances, while consumers’ shift toward a healthy and sustainable lifestyle, against the backdrop of a growing carbon footprint and negative health impacts, highlights the need to promote fish-based products as part of a balanced diet, alongside the implementation of circular strategies for utilizing byproducts from processing, which has led to increased interest in reformulating these products in accordance with the principles of the circular bioeconomy. Aquaculture and the agri-food industry generate a large amount of byproducts that are underutilized, even though they could be extremely useful as functional food ingredients. Recycling these streams into ingredients is an effective way to reduce food waste, make better use of resources, and lessen the environmental impact of food systems. In this context, by-products can be strategically incorporated into food reformulation processes, where their bioactive compounds simultaneously improve both the nutritional value and the technological function of foods. However, such approaches can only be effectively utilized if there is a coordinated framework that ensures food safety, supports scalable processing technologies, and complies with regulatory standards. This analysis takes an integrated approach to examine how specific processing strategies, quality control measures, and risk assessment protocols can work together to ensure nutritional optimization, guarantee food safety, and promote circular use. This paper also addresses how these interconnected systems contribute to maintaining public health and increasing consumer confidence, particularly in urban food systems. By highlighting these connections, the research offers a clearer operational perspective on applying circular economy principles to sustainable food production. Even with these opportunities, issues related to scalability, regulatory compliance, and the limited number of applied studies remain major challenges. In this context, this paper examines how the coordinated implementation of these mechanisms can contribute to public health, strengthen consumer confidence, and facilitate the transition to sustainable urban food systems. Finally, this paper offers a clearer operational perspective on how the principles of the circular economy can be effectively put into practice by harmonizing nutrition, safety, and value-added recovery.