Abstract: The invention relates to method for preparing a foodstuff in a food processing system (100), the system comprising solid state radio frequency cooking means (51) that transmits an electromagnetic wave to a food substrate and a cavity where the food is cooked, the method monitoring the return power losses, which are the difference between the power emitted by the solid state radio frequency cooking means (51) and the reflected power in the cavity, for optimising the delivery of the radio frequency power to the food substrate by controlling and adjusting at least two parameters: the emitted frequency of the solid state radio frequency cooking means (51) and the distance of the cooking means (51) to the food substrate. In the method of the invention, the dielectric properties, the water content and/or the compaction of the food substrate are monitored throughout the preparation method.

Abstract: The invention relates to a food processing system (100) for preparing an edible mass of a food product starting from a raw food material, the system comprising: —one or a plurality of food containers (20), each one comprising a raw food material in form of dehydrated material and/or paste and/or chunks; —one or a plurality of dispensing and reconstituting chambers (10), each chamber being associated to at least one food container (20), each of the chambers (10) comprising a variable and/or exchangeable reconstitution and deposition device configured for hydrating and/or structuring and/or reconstituting in batches the raw food material provided by the one or more food containers (20) in order to create a homogeneous edible mass of food product, the device being further configured to deposit in-line with a controlled flow the edible mass of food product once prepared.

Abstract: A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat.