Taking food further with sustainable, wheat-based raw materials

15 November 2019

Taking food further with sustainable, wheat-based raw materials

At Fi Europe 2019 in Paris, Loryma presents wheat proteins, wheat starches and functional blends for multiple, future-proof applications

At this year’s FiE, Loryma, specialist in advanced ingredients produced from wheat, will focus on solutions to meet the world’s growing need for high quality, protein-rich food. 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. Delicious samples including vegan bacon, low-calorie muffins and high-protein bars will demonstrate the added value of this new generation of wheat-based raw materials.         


Proteins are an essential component of a healthy diet. Increased global demand along with ecological and ethical concerns, have led to a growing consumer demand 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 as well. 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 make it possible to create snacks that are high in protein and fibre, yet low in sugar. At FiE, visitors can taste samples and learn more about how easy it is to produce products with optimised nutritional values using ingredients that are sustainable and eco-friendly.


These offerings are 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 of 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 the food industry will be continually overstretched. Therefore, our most important guiding principle is to develop high-quality raw materials that support industry and, moreover, offer optimised dietary impact while being sustainably produced.”


      Visit Loryma at stand 6G140.


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