Yellow peas don’t need nitrogen fertilisers and are rich in protein. When combined with vitamin B12, they are ideal as a sustainable meat substitute. | Photos: Florian Kalotay

This powder comprises protein extract and fibres from yellow peas. It’s the raw material for producing the imitation chicken, and is imported in large sacks from other European countries.

You take the protein extract and plant fibres from yellow peas, then add rapeseed oil and water, and stir vigorously. This laboratory mixer determines the correct recipe.

The researchers in the labs of ETH Zurich decant the powder to test different procedures. They have to optimise the fibre lengths for the final product.

The imitation chicken is made in this production facility. Two employees monitor the powder intake (from the white, vertical container at the top) and the extruders (the horizontal metal pipes below). Here, the ingredients are mixed, heated and pressed out through a narrow opening.

In the lab, extruder screws are being developed. The mixture, temperature and pressure all have to be right if the fibres are to assume the correct length.

Before the yellow-pea chicken is “plucked” into fibrous pieces, it looks like a flatly pressed slab of plastic.

Quality control: you can see under the microscope whether or not the fibres are really similar to meat.

It’s almost like fried, diced chicken: guests in a number of restaurants can now check out the taste for themselves. Like here, in the largely vegetarian restaurant ‘Neue Taverne’ in Zurich.

You can enjoy this ‘chicken’ with a clear conscience. It contains no animal products, and producing it takes up half as much land.