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The continuous world population growth induces a total protein demand increase basedmainly on plant sources. To meet these global nutritional challenges, existing andinnovative dry and wet fractionation processes will have to be combined to better valoriseplant protein fraction from pulses and oilseeds. The worldwide success of soy proteinisolates originate from the intrinsic qualities of soybean proteins but also from acontinuous R&D effort since mid-twenty century. Therefore, the soy protein developmentmodel can be applied to protein isolates from diverse pulses and oilseeds meals asrapeseed which has already been recognised as novel food protein in Europe. To boost thedelivery of plant proteins, agrofood-industries and academics must pool their respectiveexpertise. Innovative and issue solving R&D projects have to be launched to bettervalorise pulses and oilseed proteins by (i) creating oil extraction processes whichpreserve native proteins structure; (ii) developing novel protein extraction processesfrom lab up to industrial pilot scale; (iii) producing plant protein isolates havingcomparable foaming, emulsifying or gelling functionality than animal; and (iv) generatinghydrolysed proteins with high digestibility adapted to human nutrition. It is alsoessential to initiate research programs to innovate in wet and dry fractionations ofplants or to design in vitro models to evaluate proteins digestibilityand allergenicity. The increased awareness regarding plant protein valorisation resultedin the creation by agro-industries and academics of the open platform IMPROVE whichpropose a combination of competencies and equipment to boost market uptake of Plant BasedProteins

Combination of existing and alternative technologies to promote oilseeds and pulses proteins in food applications