Technologies are available to the Foundation for Sustainable Food Production, with which a wet technical disintegration and unlocking of the ingredients contained in edible plant products is possible. The technology is characterized in particular by the fact that it can be carried out simply and with little outlay in terms of apparatus, and methods which are available in the prior art in a scalable design. In the simplest case, this can be done in a kitchen. Furthermore, process water phases are reused within the process, so that the processes can be carried out without ecological pollution.
The processes are aimed at obtaining particularly pure fractions of vegetable proteins and dietary fibers. These are sensorially neutral.