Date palm cultivation is highly relevant, especially in the arid and semi-arid regions of the world, mainly due to the fact that it is considered an eco-efficient crop (based on its few growth requirements and the fact that it is economic and sustainable) that produces a nutritious fruit (date fruit). Recently, its implantation has rapidly spread to other areas of the world as a viable option to fight against the consequences of climate change, but also due to several health benefits associated with date fruit (pulp and seeds) which make them a potential source of functional food ingredients. This review provides detailed recent information on the nutrition, nutraceuticals and bioactive properties of date palm fruit (reinforced with in vitro and in vivo evidences) and their potential for developing novel and functional foods as a way to highlight the wide possibilities for this crop. Date fruits are rich in phytochemicals, such as phenolics, anthocyanin, carotenoids, tocopherols, phytosterols and dietary fiber, which have been linked with their biological activities (antioxidant, antibacterial, anti-inflammatory, prebiotic, anticancer and antitoxic properties) and are responsible for their use in the prevention and control of current diseases such as diabetes, cancer and gastrointestinal, cardiovascular and neurodegenerative diseases in industrialized countries.

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Determining the preferences of food consumers is key for adapting supply and demand. This adaptation of supply is dynamic rather than static, given that it develops over time and is influenced by both social and economic factors. This work presents an analysis of the development of lamb meat consumption at two points in time, 2004 and 2014, before and in the midst of the economic crisis in Spain (2007–2017). Our findings show that together with the external appearance and against the backdrop of an economic recession, price has a greater impact on consumers’ purchasing decisions than origin and quality seals, despite these being attributes that are traditionally used as a guarantee of food safety and traceability. This suggests that in times of economic crisis consumer preferences shift towards attributes that are less related to product quality. Nonetheless, the comparison of the consumer segments for each of the years under study revealed that age and level of education are the socioeconomic factors that most influence the preferences of lamb meat consumers.

Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds that could help maintain the body’s health and wellbeing. In addition, they are cheap and easy to preserve and prepare at home, ready to eat, so in consequence they are very useful in the modern life rhythms that modify the habits of current consumption and that reclaim foods elaborated with natural ingredients, ecologic, vegans, less invasive production processes, agroindustry coproducts valorization, and exploring new flavors and textures. This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties. Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored.