This book delves into scientific research, processing innovations, and food technology advancements that position Kenaf Seed Milk (KSM) as a promising new entrant in the plant-based food industry. Covering key aspects such as optimizing KSM production-from soaking and grinding to heat stabilization-assessing the effects of thermal treatment on nutritional quality and stability, implementing innovative strategies to enhance shelf life and consumer acceptance, and exploring the economic potential of kenaf seeds in sustainable agriculture, this book balances research with practical applications. It serves as an essential resource for food scientists, agricultural researchers, entrepreneurs, and industry professionals looking to drive innovation in the functional food and beverage sector. (Socio-Economic/Food Technology/Science)