Fruit and vegetables consumption should be increased for health reasons and to attract consumers new products are being developed. Doubly functional apple products (i.e. inherent plus added functionality) have been prepared at Ashtown Food Research Centre (Dublin) including new generation fruit salads and also ready-desserts. The current trials on producing fresh-cut functional apple wedges containing a prebiotic, a probiotic bacterium, algal calcium, honey an alginate, or dark chocolate are discussed. These represent an innovative added value extension to conventional fresh-cut apple wedges. Some of the developed products have market potential', especially those with Beneo™ P95 (prebiotic, modified inulin product) and probiotic bacterium. These trials are continuing with special emphasis on the sensory and physicochemical properties of the treated wedges, and also on commercial scale-up.