Plant-Based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label proteins. Divided in six sections, including Cereal-based proteins, Pseudocereal-based proteins, Protein from pulses, Protein from seeds and nuts, Protein from fruits and vegetables, and Plant-based proteins (Value-chain and sustainability), the book extensively covers the composition, quality characteristics, and comparative analysis of plant and animal-based proteins and their potential industrial applications. This is a comprehensive reference that offers the food industry and researchers the actual state-of-the-art, necessary recent insights, and the potential uses of plant proteins.