The processing of fruits, vegetables, cereals, pseudocereals and others, produces a wide variety of byproducts such as seeds, peels, hulls, pulps, etc., with different physicochemical properties and compositions. The disposal of those byproducts could lead to important pollution issues depending on the nature of the original food. These byproducts could present similar or higher concentrations of important nutrients and bioactive compounds that could be valorized to produce new products that could be used as food additives. Valorization of food byproducts could help to decrease food wastes and pollution. In this book, the authors show information about the valorization of byproducts of different superfoods that are not traditionally valorized. They describe the most important raw material properties, principal byproducts and their main bioactive compounds, recovering methods and their use as food additives.