United KingdomResearchers at ETH Zurich have developed a method called 'freeze-structuring' that transforms whole legumes like peas, beans, and lentils into a fibrous product with a texture similar to meat or fish. The process involves soaking, blending, heating, and freezing the legumes in a controlled manner to preserve their nutritional content while creating a directional fibrous structure. This technique could help reduce food waste and improve the utilization of agricultural byproducts. The method is simple enough to be performed in a home kitchen, and the study was published in the journal npj Science of Food.
Bias read (Center): The article presents scientific research on food technology without overt ideological framing. It focuses on technical processes and potential benefits for sustainability and nutrition, without taking a clear stance on political or economic implications of the findings.
