In order to meet the increasing demand for vital proteins, alternative protein sources such as soy, lentils, peas and other pulses are becoming increasingly important. The process of protein shifting (or dry fractionation) was developed to optimise the use of their protein content. Hosokawa Alpine's technologies create fractions with a significantly higher protein content than the original material through ultra-fine grinding and subsequent classifying. These protein- and starch-rich special flours are then used as the basis for vegan burger patties, lupin cutlets and many other plant-based foods.