<p>The industrial processing of fruits and vegetables generates substantial waste streams, rich in bioactive compounds with significant health benefits. Efficient utilization of these waste materials presents an opportunity to enhance the nutritional value of food products while promoting sustainability. Additive manufacturing, particularly 3D food printing, has emerged as an innovative technology offering precision, customization, and waste valorization in the food industry. Additionally, the increasing consumer demand for functional foods has driven interest in synbiotic products, which combine probiotics and prebiotics to support gut health. This review explores the potential of incorporating bioactive compounds derived from fruit and vegetable waste into 3D-printed and synbiotic foods. It highlights the technological advancements, challenges, and future prospects of leveraging these waste streams to develop sustainable, health-enhancing food products. The integration of these approaches aligns with circular economy principles, offering a promising pathway for reducing food waste while addressing the growing need for functional and personalized nutrition.</p> Graphical abstract <p></p>