The Fraunhofer Gesellschaft is Europe's biggest research organisation. It is a non-profit organisation with focus on applied research and development, conducting contract research on behalf of industry, the service sector and government. One major field of expertise of its Institute for Process Engineering and Packaging (Fraunhofer IVV) is the development and optimisation of products and processes in the area of foods. The Fraunhofer IVV acts as an interface between fundamental academic research and industrial practice. New scientific findings are transformed into saleable products and technologies. One focus is the processing raw materials, in particular plant based materials, into highly functional protein concentrates or isolates, soluble and insoluble fibres as well as secondary plant metabolite concentrates. The Fraunhofer IVV has established a highly developed set of analyses to determine the techno-functional characteristics of food ingredients like gelling, foaming, emulsifying or water binding behaviour. The knowledge about the characteristics of food components as a function of processing conditions is used to develop or adapt process and food products. In the course of the project selected raw materials will be characterised and processed into meat analogues using adapted twin screw cooking-extruder systems. These systems are available on lab scale and on pilot scale. Furthermore, sensorial analyses by a trained panel and chemical analysis to identify and follow characteristic aroma components through all steps of the process will be performed.