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Never has the call for a sustainable food sector been greater. The 2030 Agenda for Sustainable Development of the United Nations and Sustainable Development Goals 2, 9, 12, 13 and 15, in particular (Schneider et al., 2023), have pushed us to re-think the food system. In addition, as climate change progresses, the search for these solutions becomes more urgent. To reshape the food system, alternative protein sources are urgently needed to respond to the increasing protein demand from a growing world population. While protein is an indispensable part of the human diet, the way it is currently produced and consumed presents many challenges, in terms of both global consumption patterns and their social, environmental and economic impacts. Governments, academia and industries are increasingly focusing on alternative sources of protein, such as plant proteins (fava bean, lentil, chickpea, quinoa, etc …