Educational interventions for erroneous gambling beliefs among Norwegian online casino players: a large-scale real-world study of behavioural impact.

The global food system is currently undergoing a significant transformation driven by increasing environmental concerns, population growth, and shifts in consumer dietary patterns. The growing demand for sustainable and nutritionally balanced foods has stimulated the development of plant‐based alternatives, particularly those intended to replace conventional meat products. Market projections indicate rapid expansion of the plant‐based food sector, with global revenue expected to increase substantially in the coming years, reflecting a structural shift toward more conscious and environmentally responsible consumption patterns (Research and Markets ). Moreover, global market revenue is expected to increase from USD 73.05 billion in 2026 to over USD 124.36 billion by 2030 (Research and Markets ). Simultaneously, the food industry is facing increasing pressure to reduce waste generation and improve resource efficiency. Global fruit production has shown continuous growth in recent decades, reaching approximately 951 million tons in 2023, reflecting the expansion of demand for fresh fruits and fruit‐derived products (Statista, ). As a consequence, large volumes of agro‐industrial residues are generated during fruit and vegetable processing, many of which remain underutilized despite being rich sources of dietary fiber, phenolic compounds, and other bioactive constituents (Hasan et al. ). Previous research by our group demonstrated that fruit juice processing residues are rich in dietary fiber and bioactive compounds, highlighting their potential as functional ingredients in food applications (da Cunha Espinosa et al. ). Dietary fiber intake is associated with several health benefits, including improved gastrointestinal function. Insoluble fibers contribute to increased fecal bulk, while soluble fibers enhance water retention and promote the production of beneficial metabolites, acting as prebiotics (von Muhlenbrock et al. ). In addition, high‐fiber diets have been linked to improvements in gut microbiota and reductions in inflammation. Fiber intake has also been associated with reduced risk of chronic diseases, including cardiovascular disorders. For instance, Da Silva et al. () reported that supplementation with 12 g/day of dietary fiber for 8 weeks increased HDL levels in both hypertensive and normotensive women. Furthermore, dietary fiber plays an important role in glycemic control. High‐fiber diets have been shown to improve insulin sensitivity and reduce serum glucose levels in diabetic and prediabetic individuals (Mao et al. ; Portincasa et al. ). The valorization of these by‐products aligns with circular economy principles by converting low‐value residues into functional food ingredients while reducing environmental impacts.