Meat-Like Lentils Developed By Swiss Scientists

(MENAFN- Swissinfo) A meat-like texture made from lentils and beans: researchers at the federal technology institute ETH Zurich have developed a new method for giving whole pulses a fibrous structure. This content was published on September 1, 2026 - 15:29 2 minutes Keystone-SDA

Deutsch de ETH-Forschende entwickeln Methode für fleischähnliche Linsen Original Read more: ETH-Forschende entwickeln Methode für fleischähnliche L

For the process, the researchers soaked the pulses, puréed them and heated the mixture to 90°C for 30 minutes, ETH Zurich said on Tuesday. This produced a gel. They then froze this gel selectively from one side. To do this, they used a mould that is insulated all round, except on one side.

The directional growth of ice crystals created parallel layers within the mixture, the researchers report in the journal NPJ Science of Food. This fibrous structure remained intact after thawing and provided a distinctive bite reminiscent of meat or fish, explained project leader Patrick Rühs. The aim is to utilise the harvested produce as a whole as far as possible and to reduce food waste.

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This content was published on Jul 19, 2025 Switzerland's market for plant-based meat alternatives has a potential value of around CHF 242 million this year, though it remains a niche market.

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