Background. The growing interest in a plant-based diet leads to the dynamic development of the market for products being an alternative to traditional animal-based food. Plant-based products are increasingly chosen by consumers looking for healthy nutritional options. At the same time, there is a clear increase in demand for convenient food, such as instant products, which are easy to prepare, have a long shelf life, and can be used in various consumption conditions – both at home and away from home. As a result, there is a growing need to develop new product recipes that combine the advantages of both categories, i.e. plant-based food and convenient food, including instant products. An important trend in the food market is also consumers’ growing expectations regarding the quality, composition and functionality of food products. In instant products, the so-called „simple composition” plays a key role, also in the area of ingredients ensuring stability and good solubility, which is of great importance, among others, in the case of coffee creamers.
Results and conclusions. The aim of the study was to assess the possibilities of using selected plant proteins – pea, rice, chickpea, hemp and sunflower – as ingredients in innovative instant  products. Their physicochemical properties and methods of modification to improve functional characteristics were analyzed. Special emphasis was placed on technological aspects and the  potential of using these proteins as natural emulsifiers in plant equivalents of coffee and soup creamers. The information collected may contribute to the development of new substitutes for  animal proteins in instant food.