This webinar explores the quality and effectiveness of plant protein isolates, particularly from legumes and pulses, and their blends like pea and soy. It highlights how these proteins meet high-quality standards and offers insights into their minimal aftertaste, making them suitable for diverse diets. The session emphasizes that beyond traditional protein quality scores, the real measure of a food protein's quality lies in its in vivo effectiveness post-ingestion, especially in clinical outcomes for patients. This discussion is essential for nutritionists, healthcare professionals, and those interested in the nutritional value and practical application of plant-based proteins in human health.