Loryma launches plant-based egg substitute for baked goods 

Loryma, a specialist in ingredients, is broadening its wheat-based range by introducing a functional blend devoid of animal components, artificial colourings, flavourings, and preservatives. The vegan, wheat-based Lory Stab impeccably mimics the technological characteristics of eggs or milk in bakery items, resulting in a visually convincing appearance and an authentic mouthfeel. Products crafted using this foundational ingredient, such as muffins, sponge cakes, cake bases, or lava cakes, exhibit the characteristic airy texture, light crumb, and uniform pore structure.

Image: Crespel & Deiters Group

When combined with other ingredients like flour, sugar, oil, water, and flavourings, the concentrate becomes versatile, allowing the creation of various vegan doughs. The outcome is a dense mass that readily incorporates additional elements like chocolate chunks or fruit. The wheat-based mixture remains neutral in both scent and taste, facilitating diverse recipes and applications, including American muffins, sponge cakes, cake bases, lava cakes, and cupcakes. This versatility caters to the increasing demand for plant-based bakery products. The stabilising and leavening elements contribute to a loose and elastic crumb structure, resulting in the characteristic mushroom-shaped bulge seen in muffins, for instance.

Norbert Klein, head of research and development at Loryma, states, “The light, airy texture and authentic mouthfeel of the final baked goods perfectly replicate the sensory properties of non-vegan products. Thanks to the balanced cost-benefit ratio, Lory Stab stands out as an economical and efficient solution for manufacturers aiming to broaden their market appeal.”

Image: Crespel & Deiters Group