Abstract
Plant-based foods are alternative products that have been revolutionary for the food industry due to the high demand from consumers who seek to avoid or diminish meat consumption. The objective of this research was to promote a discussion about the uses of freeze-dried cashew fiber as a base in culinary preparations, enabling its application in industrial plant-based products, and to understand how the thinking of professionals in gastronomy manifests itself before this challenge. As a result, recipes were developed for products based on lyophilized cashew fiber that could contribute to this new market, exploring the possibilities of completely plant-based preparations.
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