ETH Zurich Researchers Develop Fibrous Texture Method for Lentils and Beans

Scientists at Switzerland's federal technology institute have created a novel processing technique that gives whole pulses a meat-like fibrous structure using soaking and puréing methods.

1 Sept, 13:29 — 1 Sept, 13:29

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swissinfoHigh1d ago

Meat-like lentils developed by Swiss scientists

A meat-like texture made from lentils and beans: researchers at the federal technology institute ETH Zurich have developed a new method for giving whole pulses a fibrous structure. For the process, the researchers soaked the pulses, puréed them and heated the mixture to 90°C for 30 minutes, ETH Zurich said on Tuesday. This produced a gel. They then froze this gel selectively from one side. To do this, they used a mould that is insulated all round, except on one side. The directional growth of...

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ETH Zurich Researchers Develop Fibrous Texture Method for Lentils and Beans

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Meat-like lentils developed by Swiss scientists

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