In the production of plant-based food and drink, a residual flow arises, often referred to as okara. This can be, for example, fiber residues from the production of Oat drinks, Soy drinks, Rice drinks, Cocoa drinks, Bean drinks. Also in Beer and Whiskey production also have a residual flow in Beer there is Brewer´s Spent Grain (BSG) and in Whiskey production there is a Distillery Spent Grain (DSG). These residual flows have a high Food 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.