Health and wellbeing are the major drivers for the food industry.Functional foods are expected to play an increasingly important role in meeting global challenges around feeding growing and aging populations.Consumers prefer functional foods to be in everyday food formats, intrinsically healthy and convenient.Presenting a new eating experience can also aid the consumer acceptance of a functional food.Incorporating functional ingredients such as fruit bioactives into popular consumer foods is a convenient way to deliver the positive health functionality of the bioactive ingredients.Kiwifruit has many desirable consumer traits including flavor and color, as well as health-promoting properties associated with its components such as vitamin C, phenolics, carotenoids and fiber polysaccharides.This talk will describe the ethanolic and aqueous methods for producing kiwifruit extracts containing desirable bioactive substances.The feasibility of developing novel functional foods and beverages that are enhanced with kiwifruit extracts is demonstrated through case studies on solid foods, frozen and powdered beverages.Technical challenges associated with the handling, processing and utilization of kiwifruit are also addressed.