The press cake obtained after the production of rosehip seed oil is a high-nutrient product rich in fiber and bioactive components. It is known that this fraction remaining after cold-pressing contains particularly high levels of dietary fiber, while also carrying a certain nutritional value in terms of protein, carbohydrate, and mineral components. The high fiber content indicates that this material is rich in structural carbohydrates; this characteristic positions rosehip press cake both as an alternative fiber source in animal nutrition and as a functional ingredient in food formulations when processed appropriately. Furthermore, the press cake can exhibit antioxidant activity thanks to the polyphenols and other phenolic compounds it contains. Rosehip seed press cake can be used for nutritional enrichment purposes, especially in flour blends and bakery products, with its water-holding capacity and structural-contributing properties; it is evaluated in functional product development studies due to its fiber, polyphenol, and carotenoid content. With these characteristics, rosehip seed press cake stands out as a high-nutrient and value-added raw material that can be evaluated in feed and food applications.