The gut microbiota (GM) is a complex ecosystem of bacteria, viruses, fungi, and yeasts. It has various essential functions in the human body, such as immunomodulation and metabolism. Dysbiosis is the abnormality of GM, which is associated with several health problems. Prebiotics, probiotics, and symbiotics have been extensively developed and studied to restore GM. Consuming a diverse range of fermented foods, like wine, dairy, non-dairy fermented beverages, fibre-rich fruits and vegetables, whole grains, and prebiotic supplements, can promote the growth and activity of beneficial gut bacteria. This leads to improved digestion, immune function, and overall well-being. Finding ways to use agroindustrial and food waste to positively impact the environment, economy, and society is essential. Microbiome innovations offer a promising solution to tackle these challenges. Additionally, by creating integrated biorefineries that extract and recover value-added components from waste, we can improve the sustainability and functionality of food systems. This book intends to delve into the latest findings in probiotics, prebiotics, and postbiotics and elucidate the mechanisms behind some innovative products that have been naturally developed and introduced in human nutrition to foster health in a sustainable food system.