Deciphering the relationship between plant protein structure and it’s performance in food applications is a challenge for both ingredient and food product manufacturers. Great progress has been made in the academic space to isolate plant proteins and their fractions and characterize both their functionality and food application performance. However, many of these isolation and characterization techniques are difficult to apply on an industrial scale where mixtures of proteins undergo several unit operations imparting shear and heat and are combined in a formula containing other ingredients. This presentation will highlight some of the challenges associated with applying current structure-function methodologies to proteins manufactured on a commercial scale and hopefully spark discussion around new techniques that can help industry provide the next generation of plant based protein ingredients and products.