Innovation in the cereal supply chain for the development of healthy and sustainable foods

Cereal grains contain non-nutrient compounds with biological activity, such as micronutrients, dietary fiber, and secondary metabolites, mainly in the bran and germ. Despite their health benefits, whole grain consumption remains below recommended levels worldwide. The growing demand for foods offering healthy features beyond basic nutrition has encouraged the development and marketing of food commodities, such as cereals, as specialty for the production of functional foods. This PhD thesis has adopted a comprehensive “farm-to-fork” approach to assess the potential of minor cereal species, old varieties, and newly bred biofortified genotypes for the development of functional food products to increase consumer attractiveness to whole grains and improve the adherence to healthy dietary patterns. The study revealed wide variability in bioactive compounds depending on species, genotype, and environment. Pigmented wheat and rice had high anthocyanin and phenolic acid levels, while yellow endosperm wheat, tritordeum, and novel maize hybrids were rich in carotenoids. This diversity enables targeted selection for both agronomic and nutritional improvement. Rye landraces grown in marginal areas showed good agronomic and bread-making traits, supporting niche market opportunities. Conversely, hulled wheats and old varieties of bread wheat showed limited adaptability to non-marginal cropping systems, emphasizing the need for genetic improvement. The research also emphasized the importance of milling strategies to preserve phytochemicals and reduce contaminants. Combining biofortified genotypes with optimized milling improved both nutrition and safety. Using phytochemical-rich varieties maintained high antioxidant properties in final products, although alternative strategies and bioavailability studies should be explored to further support their health advantages.