In the production of plant-based food and drink, a residual flow arises. This can be, for example, fiber residues from the production of oat drinks and soy drinks. These residual flows have a high value and can be used as a wholesome food thanks to the still high nutrient content. However, there are major challenges in being able to achieve food quality. These can be microbial challenges during the decay process starting quickly, the material itself is sticky and difficult to handle, volume changes in the production process, the nutrient content must not be destroyed or changed and the material must not be burned.