The next decade will see a dramatic dietary shift towards more plant-based and alternative proteins. How will we reconcile the creation of new protein-rich foods that are not only sustainable but also affordable and highly nutritious? How will we be able to maintain the highest standards of protein quality while new protein value chains develop with new paradigms of sustainability and circularity, with new equilibria between feed and food ingredients? This program. session will look at how we will be able to balance the use of less/more refined ingredients, to learn to use side streams efficiently, while designing products of the highest nutritional value.