ETH Zurich Researchers Develop 'Freeze-Structuring' Method for Legume-Based Meat Alternatives
Researchers at ETH Zurich have developed a novel method called 'freeze-structuring' to transform whole legumes, such as peas, beans, and lentils, into products with a fibrous, meat-like texture. This process aims to reduce food waste and retain the nutritional value of harvested crops. The method involves soaking and blending legumes into a puree, heating it to form a gel, and then freezing it directionally from one side. As ice crystals form, they compress the legume puree into thin, parallel layers. Upon thawing, the ice melts, leaving behind a distinct fibrous structure that mimics the bite and texture of meat or fish. This technique has been successfully applied to various legume species, accounting for 96% of global legume production, with different legumes yielding varying textures. 
