Despite its anticipated benefits, recent studies show that the MedD is now progressively disappearing in Mediterranean countries, particularly amongst the youngest generations. In contrast; there is an increasing trend by that millennials and young population, that favor foods that are healthy, ethically and naturally sourced, and minimally processed. And this changing consumer tendency created a significant demand for increased plant-based protein product consumption. The objective of FunTomP is to reformulate traditional Mediterranean tomato products considering the current consumer trend of ‘functional foods’, using leaf proteins (by-products of sugar beet processing) and olive powder by using novel and eco-friendly processing technologies that will impact the nutrients minimally. Tomato will be transformed to different functional foods (juices, sauces, leather, bars, powder mixes) offering extra health benefits to satisfy the consumer demand while keeping a sustainable product and process cycle with the valorization of agricultural waste. Olives are going to be homogenized under high pressure and afterwards, will be dried by using an efficient drying method to obtain olive powder. Four different technologies will be evaluated on liquid products of which the benefits have been proved in the literature in terms of their effect on the microbial load and nutritional quality compared to conventional heating. These will be Microwaves (MW), UV-C light and High-Power Ultrasound (HPU) and High Hydrostatic Pressure (HHP). Sustainable production technologies will be preferentially selected for the production of the different products and sustainability approaches will be integrated to the processes in accordance with the 2030 Agenda for Sustainable Development Goals (SDGs). The selection of most environmentally friendly techniques will be assisted by Life Cycle Assessment tools. Waste of the tomato processing; that is mainly the skins and also beet processing waste (pulp and the green pellet) will also be utilized to recover the bioactive compounds. For the recovery of these valuable compounds, green technologies such as Supercritical Fluid Extraction (SFE), high power ultrasound (HPU) and High Voltage Electric Discharge (HVED) techniques will be used. FunTomP will also include consumer, market and sensory analysis to evaluate market receptivity for the developed products to predict the extent of the shift in the adherence to the Mediterranean diet consequent to its commercialization. In order to increase the awareness of FunTomP products and to create a consumer group looking forward to see the FunTomP products in the me market as soon as possible various dissemination activities that area targeting different stakeholder swill have been organized have been planned. Social media tools, videos, workshops, open discussion forums, training schools will be some of them. Credible paths to market delivery will also be considered and business plans will be drafted by the consortium partners.