ETH Zürich researchers develop method to give legumes meat-like texture

Researchers at ETH Zürich have developed a method to transform whole legumes, such as peas, beans, and lentils, into products with a fibrous texture similar to meat or fish. Led by Professor Patrick Rühs, the technique utilizes directed freezing to create a structured bite that is more appealing to consumers.

This approach aims to reduce food waste and preserve nutritional value. Unlike traditional industrial food production, which often separates raw materials into individual components like proteins and starches—frequently resulting in nutrient loss and byproducts—this method allows for the use of the entire harvest as a whole.