Due to an ever-growing population, proteins extracted from existing agricultural side-streams are of high interest for food processors. RuBisCO, being the most abundant protein in the world, is a very good candidate for food applications. However, up to now, the greenish colour associated with RuBisCO preparations made its consumer acceptance very difficult. NIZO food research has developed a simple and up-scalable extraction process for RuBisCO yielding to a colourless protein isolate with high percentage of undenatured protein (Figure 1). Moreover, the protein isolate displays promising techno-functional properties, such as a high foam volume and stability and a heat-induced gelation at a low protein content (2% w/w).