Wheat-based ingredients for a sustainable future

Loryma presents innovative extrudates, wheat starches and functional blends for improved meat products and meat alternatives

At this year’s IFFA in Frankfurt, Loryma is showcasing its broad portfolio of wheat-based solutions that meet growing global demand for protein-rich, high-quality foods. These offer technological and sensory advantages for meat products, as well as for the production of plant-based alternatives and hybrid applications. In addition, the natural raw material wheat is characterised by reliable availability and short transport distances. The potential of wheat derivatives for food applications is demonstrated by concepts for a vegan snack plate with cold cuts, delicatessen salads, beef jerky and salami.

Loryma’s presence at the show, which is dedicated to the meat and alternative proteins market, presents new, sustainable and economical options for the production of meat products or vegan and vegetarian products based on functional wheat ingredients. These include the innovative texturates of the Lory Tex range for hybrid and plant-based alternatives, as well as hydrolysed wheat protein (Lory Protein H11 and H12) for nutritional optimisation. The extruded breadcrumb Lory Crumb is the latest addition to the existing, comprehensive modular coating system, which also includes the starches Lory Starch Saphir and Lory Starch Brillant to improve adhesion of the breadcrumb to the substrate.

In addition, Loryma offers further functional starches that can be used for different purposes: Depending on the production process, the wheat starches Lory Starch Elara or Lory Starch Iris represent an alternative to the banned white pigment titanium dioxide for lightening meat products. The latter can also be used as a small-grain starch in injection brines for improved texture and a higher yield. Lory Starch Solaris is suitable as a high-performance binding and thickening agent for meat products and vegan recipes. Other binding and stabilising systems for convenience and frozen products, such as meat kebabs or vegetarian versions, complete the range.

Norbert Klein, head of product development at Loryma, said: “Wheat ingredients combine consumer demands for optimised texture, appearance and taste with industrial feasibility. In addition, our application concepts make a meaningful contribution to inspirational new products.”