Loryma meat alternatives
Loryma, specialist for natural wheat ingredients, has developed functional binders with the Lory® Bind range, with which the consistency and texture of meat alternatives can be individually adjusted. The portfolio includes binders with various properties that are optimally matched to the application and the manufacturing process. Lory® Bind can be combined with other recipe components such as coatings, breading or texturates and convinces with easy handling in the manufacturing process.
Vegetable meat alternatives not only have to taste and smell authentically, but should also be characterized by the typical mouthfeel. The Lory® Bind modular system offers optimal solutions for different applications. The functional starch mixtures ensure that ready-to-eat products have the desired texture when removed from the packaging and are ready for consumption without further preparation. If the products are to have a constant feel both when cold and after heating, the binder gives them an irreversible internal structure. The texture of raw meat for grill and pan products can also be reproduced with the help of wheat derivatives: the dimensionally stable blank only develops its final strength and quality when it is prepared by the end user.
The Lory® Bind system is tailored to various manufacturing requirements and process flows. For pre-cooked products from the snack and convenience sector, the functional mixtures can be combined directly with the remaining ingredients in an "all-in" process. Gradual processing is also possible so that the cooking effect for vegetable burger patties or vegetarian minced meat is only achieved when the final preparation is complete. Here, the dry Lory® Bind mixture is first activated with water and a binding matrix is created, after which the other ingredients are added in the second step. The advantage of this method is the batch production in only one mixing aperture.
The binders are adapted to the requirements of a wide variety of meatless applications: Vegetable cooked sausages in delicate skin have a strong inner bond with Lory® Bind. A water film is actively formed, through which the plastic casing and sausage meat can be easily separated. The typical mouthfeel of a sausage, on the other hand, is achieved by optimally combining the vegan, edible casing and the vegetable sausage. When producing breaded products such as vegan schnitzel or nuggets in tempura batter, the binders from Loryma not only create a stable internal structure, they also prevent the formation of a water film between the product surface and breading, which makes it stick better. In order to implement product ideas flexibly, the company offers synergistic modular systems made of wheat-based binders and coatings with special adhesive strengths.
"Our binders offer the optimal symbiosis of functionality and the naturalness of wheat," says Henrik Hetzer, Managing Director of Loryma. "Easy to use, effective in results and from high-quality regional raw materials, you can create successful all-round products with the best label."
About Loryma
Loryma, member of the Crespel & Deiters Group, has over 40 years of experience in the production of wheat proteins, wheat starches and wheat-based functional mixtures, which are sold worldwide. At the company's headquarters in Zwingenberg, experts develop pioneering solutions that simultaneously support the needs of the food industry and respond to the increasing demands on healthy nutrition for the growing world population. The responsible and regionally produced raw materials optimize the stability, texture and taste of meat and fish, vegetarian and vegan end products, baked goods and sweets as well as convenience food. High quality raw materials combined with extensive expertise in production make Loryma a trustworthy partner for service, product development and sales of tailor-made solutions for contemporary food.
