There is a growing demand to find new, sustainable ingredients, which can be used in various dairy, and meat alternative products. The current market is currently dominated by highly refined, protein-rich ingredients originating from soy, wheat and pea, which all of them have certain challenges in terms of sustainability, physicochemical properties, nutritional quality, allergenicity and/or flavour. This presentation will focus on introducing a novel and cost-effective extrusion-aided production process to obtain functional plant protein concentrates. The simple process enables to reach high protein content (up to 75 %) with high yield (up to 80%). The presentation will also include some case examples from diverse raw materials.