New food product development (NFPD)New food product development (NFPD) is a systematic process by which researchers and technologists create new products based on consumer expectations and global trends and launch them into the market. Food companies typically have their product development process, which consists of three main steps: concept development, pilot production, and production-scale manufacturing, which is usually part of a broader innovation process. In this chapter, a multistage protocol has been developed to design food products incorporating fruit and vegetable by-products (FVB). The proposed 13 steps involve team formation, material selection and analysis, market research, consumer insights, idea generationIdea generation, feasibility studies, prototype development, optimization and scaling up, testing, product launch, and postlaunch evaluation. An integrative strategy involving a market-oriented approach was described, i.e., the “voice of the consumer,” creative process application, and their technical feasibility assessment in the development process and commercialization. The brainstorming method and the features wheel of FVB were introduced to reconsider the product’s basic functionalities, involving the forms of plant waste added and possible extracted ingredients and targeted applications of by-products. Food developers must ensure consumer acceptance of new product through validated consumer testing methods, including harmonized measures, assessment protocols, and panelist selection. A successful development process should yield high nutritional value and sensory quality while being aligned with the concept of a sustainable economy.