Plant-based application concepts from Loryma impressed during tastingTextured wheat proteins in high demand Ingredients specialist Loryma presented functional solutions made from wheat for the production of meatproducts, vegan alternatives and hybrid applications at IFFA, in Frankfurt. The vegan snack plate withprotein-rich mortadella, salami, beef jerky and delicatessen salads attracted particularly positive feedback,as did the Lory® Protein (hydrolysed protein) and Lory® Tex (textured wheat proteins) product ranges, andtheir possible areas of application.

The great reaction of visitors to theLoryma booth showed the relevanceof sustainability issues, and industry’scontinued demand for plant-basedsolutions. The portfolio of extrudates,in particular, attracted huge interestamong attendees. When water isadded, the textured wheat proteinsof the Lory® Tex range develop afibrous, meat-like structure. They areavailable in various shapes and sizesand are suitable for the productionof a wide variety of alternative andhybrid products. Also of interest tomeat producers were Lory® Crumbextruded breadcrumbs, which canserve as a crisp coating for virtually anysubstrate.

Another example of the functionalityof wheat-based ingredients is thevegan mortadella that was availablefor tasting. Thanks to the wheat-basedbinding component Lory® Bind, thepurely plant-based cold cut has anelastic, firm structure and, as a resultof enrichment with hydrolysed wheatprotein (Lory® Protein H12), a proteincontent similar to its meat-basedcounterpart. Manufacturers can useLoryma’s prototypical concept as astimulus for new product development,and adapt it according to individualrequirements with the inclusion of,for example, peppers or mushrooms.The mouthfeel is very similar to thatof the animal original, but the veganalternative has significantly less fat, islow in sugar and contains additionalfiber.

 HenrikHetzer, Managing Directorof Loryma, says of the company’sshow success: “The great responsefrom visitors to our stand proved thatour ingredients are at the forefrontof current consumer demand.Optimized nutritional values, inparticular, are playing an increasinglyimportant role in meat alternativesand our high-protein applicationsreceived a lot of attention. Myteam and I had great, stimulatingdiscussions and are looking forwardto new collaborations and productinnovations.”