SUMMARY
As the food industry is interested to recuperate the valuable waste such as beer yeast (Saccharomyces cervisiae) and grape seed (Vitis vinifera), both with high nutritional and health promotion effects, new products and processes are expected to be released on the market. The new modern drying technologies used to process natural compounds and extracts aim a protected evaporation under controlled temperatures and immobilization on matrices, in order to keep high concentrations of bioactive compound in the final products. One of the most important technological parameter during the drying process is the Inlet and Outlet Temperature Using Spray Drying (SD) and Fluid Bed Drying (FBD) optimized technologies we obtained beer yeast (BY) and the grape seed extract (GSE) solid forms, demonstrating that functionality is well preserved (by determination of vitamins B and phenolics, respectively) in the final products comparing with the initial, genuine extracts.Beer yeast and grape seed concentrated forms (stabilized powders and granulated formulas) have emerging consequences in this context and attract the modern consumer for their positive action on health.