Loryma develops wheat-based binding system for authentic meat alternatives

The  functional binders have the same consistency and texture of meat and contain different properties that match the application and production process. They can also be combined with other formulation components such as coatings, breadings or texturates.

Authentic taste ​

An increasing number of people are looking to incorporate meat-free products into their diet, but still want the authentic taste, smell and mouth feel.

"Our binders offer the optimal symbiosis of functionality and the naturalness of wheat​," said Henrik Hetzer, MD, Loryma.

"Made from high-quality, regional raw materials, they are easy to use and promise effective results when it comes to creating successful products​.”

The functional starches create ready-to-eat products and in order for the products to be eaten hot and cold, they have a consistent composition, with an irreversible internal structure.

The wheat derivatives also help reproduce the texture of raw meat for foods that need to be grilled or pan-cooked.

'All-in-process'

For pre-cooked products in the snack and convenience sector, the functional blends can be combined with other ingredients in an "all-in" process. Gradual processing is also possible to achieve the cooking effect for vegetable burger patties or vegetarian minced meat at the final preparation stage.

The binders are adapted to the requirements of various meatless applications. For example, Vegetable cooked sausages in their own skin receive a strong inner bond through Lory Bind. A film of water is actively formed, which allows the synthetic casing and sausage meat to be easily separated. The typical mouthfeel of a bratwurst, on the other hand, is achieved by combining the vegan, edible casing and the plant-based sausage meat.

In the production of coated/breaded products such as vegan cutlets or nuggets in tempura batter, Loryma's binders not only create a stable inner structure, but prevent the formation of a film of water between the surface of the product and the breading, which makes it stick better.

Loryma, based in Zwingenberg (Germany),  is a member of the Crespel & Deiters group, is a producer of globally distributed wheat proteins, wheat starches and functional blends with more than 40 years experience in the industry.