IMPROVING HYDRATION, DE-FLAVORING COOKING, PASTEURIZATION AND COOLING OF PLANT-BASED PROTEINS IN THE MANUFACTURE OF MEAT SUBSTITUTES

The preparation of dry beans, lentils and peas for subsequent processing into plant-based meat substitutes in the form of burgers, sausages and crumbles relies on highly-automated continuous-process systems that maintain precise control over time, temperature and moisture during hydration, de-flavoring, cooking, pasteurization and cooling.