For example, some of the consumers want bakery products to be gluten-free, others without sodium or with a low sodium content, others want a clean label, etc. These aspects were approached in this Special Issue by some research groups. Almost 1% of the world's population is affected by celiac disease and therefore they demand gluten-free bakery products. Prolamines are gluten components that are responsible for the immediate immune response. Celiac disease is not the only disease associated with gluten ingestion. In fact, gluten also causes other pathologies grouped under the term \"gluten-related disorders\". The only therapy to counteract gluten-related disorders, which are on the rise nowadays, is a gluten-free diet. This requires the production of bakery products from gluten-free raw materials, in which wheat flour is replaced by gluten-free flours, as [PERSON] et al. [10] reported in this Special Issue. In their article, they presented an overall view of different gluten-free flours: rice, brown rice, millet, maize, amaranth, teff, buckwheat, chickpea, quinoa, gram, plantain, tiger nut, e.g., which they compared from the functional properties and nutritional point of view. These may be valid alternatives to wheat flour in order to obtain gluten-free bakery products. However, there are challenges to producing gluten-free bakery products, due to the fact that gluten presents unique viscoelastic properties which lead to the good development of bakery products. A development of gluten-free bakery products is discussed in the article by [PERSON] et al. [11] published in this Special Issue. In their study they used quinoa flour as gluten-free flour which fermented with Lactobacillus plantarum ATCC 8014 (Lp) in order to obtain gluten-free muffins. Another challenge to obtain special bakery products for consumers who demand a low sodium diet was discussed in the article written by [PERSON] et al. [12], in which potassium chloride was proposed to partial substitute the sodium chloride from bread recipe. This was an interesting approach, since sodium chloride has a huge impact on dough rheology, yeast activity, bread quality especially from the sensory point of view. The article focuses only on the technological influence that sodium chloride substitution with potassium chloride may present on dough rheology. According to this study, the optimum replacement of sodium chloride with potassium chloride is of 22% in order to obtain the best dough rheological properties. The quality of various bakery types have been reported in different ways in this Special Issue through baking loss, bread yield, bread volume, dallmann porosity, index of crumb, crumb moisture content [3], compositional analysis, loaf volume, crumb porosity, elasticity, colour parameters, texture properties, sensory ones through nose system, descriptive method [4], preferential method [2], free sugar content, total flavonoid content, total phenolic content, radical scavenging activity [8], carbohydrates, organic acids, folic acid, minerals [11], e.g., These methods are common ones used in the international literature to analyze bakery products quality from the nutritional and technological point of view. An innovative approach by using multivariate analysis as a statistical tool to evaluate bread quality in order to classified as a specific type of food product according to a standard database was reported in this Special Issue by [PERSON] et al. [13]. According to them, Karl Fischer titration can be a rapid and useful tool for a simple differentiation between various types of breads. Last but not least, different research groups have focused in this Special Issue on the capitalization of by-products from the food industry in order to minimize losses resulting from the processing of agro-food raw materials.