From 17th-19th November, the EFFoST conference themed "Fostering the Transition to Sustainable Food Systems: Embracing Novelty and Overcoming Challenges" took place in Porto, Portugal, bringing together scientists from all over the food realm. Apart from connecting to like-minded transdisciplinary and alternative protein researchers, Luise Lallinger from the project team had the chance to present how RI principles can be put into action by product and process developers in her presentation "Flaxseed Press Cake - A Sustainable Alternative to Pea Protein?".