Loryma offers vegan meat alternatives; protein enhanced bakery goods
August 20, 2019 By Bakers Journal
Loryma, wheat ingredient specialists, will focus on solutions to meet the world’s growing need for plant-based proteins at this year’s FiE.
With Lory® Tex, Lory® Bake, Lory® Starch and further functional specialities, the company offers a range of options for products such as vegan meat alternatives and enhanced bakery goods, as well as processed foods. Indulgent samples including vegan bacon, low-calorie muffins and high-protein bars will demonstrate both the ease of processing and added value of this new generation of wheat-based raw materials.
Proteins are an essential component of a healthy diet. However, increased global demand, along with ecological and ethical concerns, means there is growing consumer desire for vegan sources. Lory® Tex textured wheat proteins, being a plant-based protein source, are the perfect solution – improving texture, taste and the nutritional value of vegetarian and vegan alternatives, and many more applications besides. Protein enrichment with Lory® Tex is highly flexible too, as it is neutral in both odour and flavour, with various forms and colours available for use in a variety of food concepts. As part of the company’s functional blends portfolio, Lory® Bake Cereal Binder and Lory® Bake Muffin HP allow for the creation of snacks that are high in protein and fibre, yet low in sugar. At FiE, visitors can taste samples demonstrating how easy it is to produce products with optimized nutritional values using ingredients that are sustainable and eco-friendly.
These offerings will be complemented by Loryma’s base portfolio consisting of Lory® Starch, native and modified wheat starches for the enhancement of bakery, confectionery and convenience products, as well as functional blends to improve coatings, breading, stability and texture of numerous finished products.
Henrik Hetzer, managing director at Loryma, explains: “It is commonly agreed that due to the ever-increasing needs of the worldwide population, forward-looking concepts are urgently requested. Otherwise, the environment, agriculture and food industry will be continually over-stretched. Therefore, our most important guiding principle is to develop high-quality raw materials that support industry and, moreover, offer optimized dietary impact while being sustainably produced.”
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