Legumes with meat textures: ETH Zurich research (cross-border guide)

Context

In brief

• ETH Zurich researchers transform legumes into fibrous structure similar to meat.
• The method reduces food waste while preserving nutritional value.
• Simple process: soaking, pureeing, heating, freezing the mass.
• Applicable also in domestic kitchens; recipes developed by professional chefs.

Key facts

• What: Transformation of legumes (peas, beans, lentils) into products with fibrous texture
• Who: Researchers from the Swiss Federal Institute of Technology Zurich (ETH), coordinated by Patrick Rühs
• Where: ETH Zurich laboratories
• How: Soaking legumes → pureeing → heating → freezing to create oriented lamellae
• Why: Reduce food waste in industrial processes and preserve nutritional value
• Legumes: Peas, beans and lentils (96% of world production)
• When: Study published in the specialized journal "NJP Science of Food"
• Application: Simple method replicable also in domestic kitchens

The Swiss Federal Institute of Technology Zurich has developed an innovative process to transform common legumes — peas, beans and lentils — into products with a fibrous consistency comparable to that of meat. The announcement comes directly from the Zurich researchers, who primarily aim to reduce food waste in the food production sector.

In contemporary industrial production, raw materials are frequently decomposed into their essential components: proteins, starch and fats are separated and then recombined to create new products. During this process, a significant portion of the raw material is not utilized, generating considerable losses. The new method developed at ETH allows legumes to be transformed without losses into a food with an oriented and fibrous structure, maintaining the original nutritional value intact.

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Operational details

Impact on sustainability and the Swiss food industry

The ETH research fits into an international context of growing attention to reducing food waste. According to UST (Federal Statistical Office) data, the Swiss food industry generates significant losses during industrial processing. This new method represents a concrete step towards optimizing production processes while simultaneously preserving the nutritional profile of foods.

The Swiss food industry, characterized by high quality standards, could directly benefit from this innovation. Legumes are relatively inexpensive raw materials, and transforming them into products with sensory properties comparable to meat could open interesting market segments, both for domestic consumption and export. Although Switzerland is not a major legume producer, it imports significant quantities from various regions of the world, particularly Europe and North Africa.

Implications for the cost of living and legume prices

In the current context of attention to the cost of living in Switzerland, the economic accessibility of legumes is a relevant factor. Legumes are low-cost plant proteins compared to meat, and improvements in processing could further reduce consumer prices. This is particularly significant for those living in cantons with higher costs of living, such as Zurich and Basel-City.

The VAT on food in Switzerland is set at 2.5% for foodstuffs, the lowest among standard rates. If legumes processed according to the new method enter the market as a shelf product, they will benefit from the same favorable taxation, maintaining competitive prices for consumers. Additionally, by reducing waste in the industrial production phase, producers could pass on part of these savings to Swiss consumers.

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Key points

How to replicate the method at home

For those who wish to experiment with the new process in their home kitchen, the procedure is accessible and does not require specialized equipment. Here are the essential steps to obtain legumes with a fibrous consistency.

Step 1 - Preparation: Take dry legumes (red lentils, common beans, dried peas) and soak them in cold water for at least 8-12 hours. This step is crucial to soften the legumes and facilitate the subsequent transformation.

Step 2 - Reduction to puree: After soaking, drain the legumes and reduce them to a puree using a blender or food processor. The final consistency should be homogeneous, similar to a thick mashed potato compound.

Step 3 - Gelatinous heating: Transfer the puree to a pot and heat it over moderate heat, stirring continuously. This phase serves to evaporate some of the water and give the mass a gelatinous appearance. The time required depends on the amount and initial water content, but generally 15-20 minutes are sufficient.

Step 4 - Freezing: Once the desired consistency is reached, transfer the mass to a container suitable for freezing (tray or jar) and place in the freezer for at least 24 hours. During this phase, the lamellar structures that will give the final fibrous texture are formed.

Step 5 - Thawing and use: Remove the product from the freezer and let it thaw at room temperature or in the refrigerator. Once thawed, it will retain the oriented fibrous structure. The product can be used as a base for vegetable meatballs, burgers, legume ragù, or other dishes that require a hearty texture.

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