In recent times, consumer’s negative perception towards synthetic preservatives and growing interest in minimally processed and nutritionally enriched food products drives the researchers to rethink and reinvent new food products to meet the demand. The consumer society is shifting towards an organic product for consumption therefore the market demand is thriving towards natural products. Thus the fermentation technology is considered to be an alternative established and reliable process. Over the generations, this pioneering practice of food fermentation has expanded and improved to preserve and fortify the available food resources, in order to fulfill the requirements of the consumers. Adequate consumption of high-quality food is necessary for optimal growth and development and metabolic regulation in humans. Proteins are the building blocks of the body and are required in large amount by all age groups. Fermented protein-rich food and beverages like soyabean, whey beverages, tempeh, soya sauce, fermented grains, red bean, etc. are few examples which are enriched with antioxidant, amino acid, bioactive peptides, and protein content. Fermented protein products are high in demand for their low cost and safety in comparison to commercially available protein hydrolysates. This book chapter covers implications and opportunities for current and emerging protein rich fermented food products.