The negative publicity against junk foods or fast foods has not affected their rising global production, marketing and consumption. The junks in fast foods include high sodium, refined sugar, saturated and trans fat contents. This review reveals that research efforts are on-going to improve the nutritional and health benefits of fast foods through the inclusion of fruits, vegetables and their by-products which are rich sources of polyphenolic compounds. Polyphenolic enrichment with fruits and vegetables in the right formulation will help improve the nutritional and health benefits of fast foods without adversely affecting their sensory appeal. Present research efforts in this regard need to be met with deliberate matching efforts from producers and marketers so as to reach the goal of ensuring that all fast foods in the market are not junk foods but functional foods. All rights reserved, Elsevier.
