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Sustainability of aquafeeds implies the use of ingredients originating from different sources and alternative locations. As a result of this, there is an increasing trend to replace fishery-derived ingredients with a variety of plant sources, especially legumes, cereals and oilseeds. If we look further into the future it is likely that other sources, for example bacterial, yeast and algae, will also become viable. Besides the nutritional quality of feed, it is necessary to acquire knowledge about the functionality of these sources in the production process, before they can be fully used in a commercial context. In other words, how these ingredients behave in terms of their processing, their interaction with other ingredients and the end physical quality of the feed.