ETH Zurich researchers have demonstrated a way to turn whole-legume preparations into layered, fibrous foods without extracting isolated proteins. They soak and blend the legumes, heat the puree into a gel, then freeze it from one side. Growing ice crystals compress the ingredients into aligned layers that remain after thawing.
The method worked across varieties accounting for 96 percent of global legume production. Different legumes and water contents produced different firmness, giving food developers a way to vary texture with a simple process that can also be tried in a household freezer. ETH has published a practical guide; consumer preferences and finished recipes remain to be explored.
