Food innovation in your kitchen: Giving peas, beans and lentils a new bite
Researchers at ETH Zurich have developed a simple freeze‑structuring method that turns whole peas, beans and lentils into fibrous products by soaking, heating, and directional freezing. The technique preserves the legumes’ nutritional value and works with 96 % of worldwide legume species, offering a versatile, low‑processing alternative to conventional food production. The process can be performed with just water and a freezer, making it accessible for home kitchens.
Researchers at ETH Zurich have developed a simple freeze‑structuring method that turns whole peas, beans and lentils into fibrous products by soaking, heating, and directional freezing. The technique preserves the legumes’ nutritional value and works with 96 % of worldwide legume species, offering a versatile, low‑processing alternative to conventional food production. The process can be performed with just water and a freezer, making it accessible for home kitchens.
The Swiss‑based study showcases a sustainable food technology that aligns with Switzerland’s AI‑driven focus on optimizing food processing and reducing waste, offering opportunities for AI to model and enhance texture and recipe development.
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