Proteins are vital and therefore an indispensable part of the human diet. Due to the worldwide population growth, the demand for protein is increasing enormously. This demand can no longer be met by animal proteins alone. Vegetable protein, on the other hand, is versatile and consistent with a vegetarian or vegan lifestyle. Thus, alternative sources of protein will become increasingly important to meet the protein needs of the population. One such alternative source of protein is plant-based proteins, which are mainly obtained from wheat, soy, peas, lentils or other pulses. In order to make optimal use of their protein content, the process of protein shifting (or dry fractionation) was developed. Ultra-fine grinding and subsequent classifying produces fractions whose protein content is considerably higher than in the starting material. These protein- and starch-rich special flours are then used as the basis for vegan burger patties, lupine cutlets and many other plant-based foods.
