More and more people combat the extensive farming of livestocks for milk and meat production, soy derived and highly processed ingredients consumption, which nowadays are the global pillars of protein supplying, and from various ethical, cultural, religious and ideological hindrances refuse to consume these types of products. Consequently, global demand for new protein sources has focused mainly on different sources oilseeds. The aim of this project is to develop, characterize and validate in a laboratory environment, demonstration models for meat analogues and confectionery products based on extractive products from conventional and alternative oilseeds and their blends. This novel approach to the processing and utilization of whole sunflower and Fagaceae seeds (acorn and beech seeds) will be accomplished by: O.1 Formulation of different food compositions for laboratory experimental demonstrators – thereof technology and advanced characterization (phytochemicals, structure, colloidal stability, rheology), respectively O.2 Validation at laboratory level the optimal developed experimental demonstrators by assessing their process-ability, sensory, microbial alteration, phytochemicals degradation and oxidative stability. The transition to more reliable food models – similar as those from current project proposal demonstration models – will give way to the functional, nutritionally complex and sustainable prospected resources and raw products, to be part of every person daily diet.