Each year, substantial volumes of by-products from fruit and vegetable processing facilities are generated, presenting significant potential for the extraction of value-added ingredients. This study aims to investigate the hurdles encountered in extracting such ingredients from fruit and vegetable by-products on an industrial scale and to delineate current trends in overcoming these obstacles. Furthermore, the study explores various approaches, including multi-component extraction, pre-or post-extraction fermentation, and the production of biofuels, organic fertilizers, and animal feeds. The simultaneous extraction of diverse value-added ingredients from these by-products can bolster extraction efficiency, reduce costs, and minimize waste generation. Adoption of these strategies for handling fruit and vegetable by-products has the potential to expand their utilization, alleviate environmental impact, and enhance the sustainability of the food industry.