How can we use natural resources in a smart way for food production? Can we reduce the ecological foot print of the food chain while securing healthy nutrition for the growing population? Plant-based food innovations are important in making the transition towards more carbon neutral and healthier food consumption. To use the plant raw materials maximally and minimize waste streams, adapting moderate fractionation concepts for industrial food production is required. This webinar describes the Hybrid Ingredient concept where we highlight plant-based ingredients with dual function. Especially the natural existence of enriched amounts of protein and dietary fibre in an ingredient provide potential for highly nutritious foods. We show how to produce hybrid ingredients and how to ensure their functionality in end products. By case examples, we open up the high potential of cereal, legume and oil-seed based raw materials, both from the separation and functionalization point of view. #hybrid ingredients #functional ingredients #plant based #side streams #ingredient applicability #healthy diet