There is a wide variety of plants on Earth that provide staple food for humans and animals. Much of the plant products suitable for human consumption are prepared for human consumption using traditional or industrial techniques. During the preparation or manufacturing of the majority of these plant products, residues arise or remain that have not previously been used for human consumption. Such vegetable residues include, for example, seed coats, hulls, stalks or kernels.

We have developed methods and procedures with which plant residues can be unlocked in such a way that all of the ingredients contained therein can be made available to human consumption. Since the processes are technically easy to implement and universally applicable, it is possible to unlock and fractionate locally occurring plant residues economically and without ecological pollution. In doing so, important foodstuffs become available for human consumption and this makes it possible to fully utilize the sustainability that nature provides us with.

In the industrial production of food, often only a portion of the nutrients contained in a plant product are extracted / separated from it in order to obtain it for human consumption. The remaining residues have so far largely not been prepared for human consumption, since they could not be brought into a pure and / or sensorially neutral form by dry-technical preparation processes, which is suitable for human consumption. Such residues are, for example, pressed residues that are obtained when vegetable oils are obtained or residues that arise after the extraction of fruit juices or after the removal of starch.

Many plant products are not supplied to human consumption at all. For example, with increasing quality demands on plant-based foods, the proportion of plant-based foods that are provided but are not consumed by human consumption increases because they do not meet quality standards or the specified shelf life has expired.

Such vegetable residues contain proteins and cellulose-based fibers in variable proportions, which are important foodstuffs or nutritional components for humans.

So far, there has been no process with which proteins and fiber can be separated from such residues and obtained in pure form.

Methods and techniques can now be provided with which it is possible to separate and obtain the nutrients (proteins and fiber) contained in vegetable residues, which are then immediately available in a form suitable for consumption. These processes are also practicable and economical when small quantities and changing plant residues are unlocked and thus made usable for humans. They can even be implemented in private households without any technical effort.

In many regions of the world, nature provides a sufficient supply of food suitable for human consumption, but there is still a shortage of food or the economic yield from existing plant products is not profitable.

With the methods and techniques for unlocking and obtaining of plant product residues, the ingredients from the plant products can be extracted at the place of their origin.

Such processes and techniques can thus be used to improve the supply situation, for example in developing countries. But the economic and social situation of people in economically weak regions can also be improved.

In particular, the methods and techniques can significantly reduce the proportion of food provided by nature that is not used for human consumption.