The goal of REDVALUE is to demonstrate that the huge quantity of residues generated by the food industry can be a source of high added value products reducing drastically the environmental impact they are nowadays. It will lead to new business with a high social and economic impact. The residues that are object of study will come from fruits, greens, olives and pine cork. Novel extraction and encapsulation procedures will be applied by UdL-Agrotecnio together with groups from Portugal. Other French and Spanish groups will characterize the extracts in order to have information about the composition and properties of them to be able to use the extracts in food products and also in other areas such as natural phytosanitary for the ecological agriculture.