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Loryma introduces vegan premixes as a meat alternative


Loryma, an ingredients specialist, has developed a new premix application concept for consumers who want to prepare their own vegan meat alternatives at home.  

As a specialist in functional ingredients from wheat, Loryma’s premixes form an authentic texture in the end product after adding water. They provide numerous opportunities for manufacturers to respond to the trend for vegan meat alternatives with quick and fail-safe convenience products. 

The “clean label” and optimised nutritional values are particularly appealing to a health-conscious target group and open up many creative culinary possibilities. 

“Our do-it-yourself solution addresses a target group that is keen on creative cooking and wants to know all about the ingredients involved,” Loryma managing director Henrik Hetzer said. 

“With our product, we help manufacturers meet the high demands of conscious consumers who want clean label, optimised nutritional values, along with creative freedom in preparation and, of course, a convincing mouthfeel.” 

The premixes are the ideal starting point to create numerous vegan applications, from plant-based burger patties to cevapcici, breaded cutlets and nuggets. 

Preparation is simple: just mix the premix in a bowl with water. The resulting mass can then be kneaded and shaped into the desired form. Fresh ingredients such as diced vegetables or herbs can also be added, if desired. 

The vegan solutions have a short list of ingredients without E-numbers and a protein content comparable to the meat variants, but contain less fat and saturated fatty acids and more dietary fibre. 

The dry products have a longer shelf life than ready-to-use meat analogues from the chilled counter and take up less space in transit. As a result, they reduce food waste and cause fewer transport emissions in comparison. 

The various wheat-based ingredients from the Loryma portfolio work together to ensure easy handling, optimal texture, appearance and binding. Both the textured wheat proteins of the Lory Tex range and the functional wheat-based binding system Lory Bind are odourless and tasteless. For manufacturers, this is the ideal premise for individual seasoning. 


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