The protein intake of humansis primarily animal based.From sustainability point of view, the resources required for animal protein production are too high, particularly in view of the current population growth and societal trends, such as increased standard of living. This calls for a transition from animal to plant based protein and therefore, for the development of new sustainable and healthy food products. A major challenge, however, is the lack of overview and predictability of the intrinsic functional, nutritional and sensorial properties of the protein raw materials, which hampers fast and successful identification of the best plant protein for a specific application.