The optimisation of PBM ingredients begins by developing the crops responsible for their production. Crop modification in the food industry employs genetic engineering and selective breeding to enhance nutritional content, functionality, and production efficiency. The industry targets goals such as increased crop yield, resistance to pests and diseases, improved taste or texture, increased protein content, and enhanced environmental adaptability.

Genetic engineering involves directly manipulating a plant’s genes to improve its characteristics. This is achieved by inserting genes from other organisms—such as bacteria, fungi, or different plant species—into the plant’s genome. Alternatively, technologies like CRISPR-Cas9 enable precise modifications to the plant’s DNA without introducing foreign genes.

Selective or traditional breeding relies on selecting and mating plants with desirable traits. This iterative process develops new crop varieties with improved characteristics.

Outcomes of these techniques include protein-enriched crops like soybeans, quinoa, barley, canola, and millets.