Vegan convenience products from Loryma
Loryma, an expert in wheat-based ingredients, is introducing the vegan chicken breast, a new option for trendy, ready-to-eat applications from the refrigerated shelf. The purely vegetable fillet strips made from structured wheat protein impress with their authentic bite and taste as well as their appealing appearance and texture. Thanks to the optimally coordinated ingredient components, the meat alternatives are guaranteed to succeed and variable in further processing.
Consumer demand for ready-to-eat snacks and fresh meals from the refrigerated shelf is growing steadily. Whether eaten cold or heated, products such as bowls, salads or wraps are often enhanced with meat-based toppings, such as grilled fillet strips. In order to also serve the growing market for vegan product alternatives, ingredients manufacturer Loryma is presenting a solution for purely plant-based chicken breast.
With the help of functional wheat-based raw materials, meat alternatives can be created, which convince in sensory and taste and at the same time open up production possibilities for a wide variety of applications through uncomplicated processing. The vegan meat alternative, just like real pre-cooked chicken breast, can be enjoyed cold and heated in different shapes without sacrificing quality. Whether as a salad topping, part of a filling or hot from the pan and the oven: the vegetable fillets are sure to succeed. The decisive factor is the optimal interplay of functional bonding and structured wheat protein.
The processing of a vegan chicken breast is not that different from that of the animal original. First, the dry Lory® Tex Chunks are soaked in water and individually seasoned. This textured wheat protein reproduces the authentic meat structure. In the next step, the rehydrated chunks are shredded to the desired structure and mixed with vegetable oil and the wheat-based binding agent Lory® Bind to form a homogeneous mass using the “all-in” method. This mass can be processed individually just like the meat variant. Usually they are filled into sterile intestines. The sausage meat is scalded in it, then removed from the casing and pre-portioned. The fillet can be grilled or deep-fried as strips, nuggets, slices or cubes. The finished products can be used universally in the same way as real cooked chicken breast strips.
About Loryma:
As a specialist in native and modified wheat starches, wheat proteins and wheat-based functional mixtures, Loryma has been a reliable and forward-thinking partner to the international food industry for around 40 years. At the company's headquarters in Zwingenberg, experts develop pioneering solutions that simultaneously support the needs of the food industry and address 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 confectionery 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.
Image copyright: Crespel & Deiters
