AbstractDuring recent years somewhat different methods of producing rapeseed protein concentrates (RPC) and isolates (RPI) have been developed. Texturizing of RPC has also been studied. Functional properties of RPC such as solubility, water‐and fat‐binding, emulsifying and foaming have been studied together with their organoleptic properties. Very bland RPC can be produced. How variables obtained in the instrumental analysis are related to those obtained in the sensory analysis has also been studied. Rapeseed flours are comparable to soy flours in water absorption and give higher fat absorption. Oil emulsification and whippability values depend on processing. Rapeseed protein concentrates, and isolates show excellent water‐ and fat‐holding capacity. The isolate is high in oil emulsification and whipping characteristics. Rapeseed protein products can therefore be used as extenders or binders in meat patties or sausages. Their use in bread and other food items also has been studied. Due to high contents of lysine, methionine and cysteine, rapeseed proteins have a higher nutritive value than any other known vegetable protein. Their nutritive value is as high as that of good animal proteins. This has been shown in growth studies on rats and in a nitrogen balance study on studient volunteers. The safety of RPC has been tested through many years. With the exception of a negative effect on the zinc balance in rats, which can be compensated, no negative finding has been recorded.