Largely responsible for fresh fruit and fresh vegetable waste generation are the markets requirements for quality, freshness, shape, size and the farmers¿ tendency to overproduce in order to meet the responsibility to deliver (CONCITO, 2011). Overall, the waste of fruits and vegetables in primary production are estimated to account for a socio-economic loss of 311 million DKr. a year (CONCITO, 2011). This project proposal addresses how fruit and vegetable producers can utilise and thus avoid or reduce their food waste by conversion of the waste into valuable food ingredients and new products via the of use an energy efficient vacuum drying technique, and hereby more effectively use their resources. The overall perspective in the present project is to develop, optimize and produce novel high quality and value products dependent on level of drying, from crisp/chip like products to purees/syrups and to crystaline ingredient form for flavor and crunch applications. The vacuum dried fruits and vegetables products are expected to be applicable across the food sector (food product production companies, e.g. chocolate, healthy food companies, sports drinks producers, gastronomic design and development in the restaurant trade and artisanal delicatessen products) and thus the market potential is wide with high potential for commercial success.