In Bean me up 2.0, 12 companies, knowledge institutions and network organisations work together to further promote field bean cultivation and to develop new techniques and food products for human consumption of the field bean. This should lead to cultivation protocols and techniques for robust yields of the field bean; improved protein extraction and processing techniques to make protein suitable for use in food products, such as high-protein and high-fiber bakery products (muffins, cakes, food), fermented vegan products (yogurt, cheeses), meat successors, sweeteners, sauces, spreads and gluten-free pastas.