Scientists developed a new method to transform whole legumes, such as peas, beans and lentils, into meat-like textured products with appealing taste. The technique allows creating foods with a fibrous structure, using these ingredients in an innovative way.
The method is surprisingly simple and accessible, and can be reproduced even in a domestic environment. This represents a democratization of food technology that was previously limited to industry.
The principle behind this innovation is not new in the food industry. The separation of components from agricultural raw materials — such as proteins, starches and fats — followed by their recombination into specific products, is a common practice in industrial food production.
However, this process has limitations. Not all of the harvest ends up being used for human food, and by-products are frequently formed that need to be repurposed outside the food industry. This new method emerges as a way to maximize the use of ingredients.
