Loryma combines ingredients from wheat and fava beans for optimum bioavailability and functional impact
Ingredients expert Loryma has added two clean label binding systems to its portfolio. With the functional blends, manufacturers can produce meat alternatives that not only convince with a meat-like texture, but also a high protein content and short ingredient list without E-numbers. The combination of wheat and fava beans completes the amino acid profile and increases the nutritional value. The binding components enable vegan applications for both hot and cold consumption, for example, vegetable chicken breast strips and meat-free sausages.
Starches and other functional components of the wheat grain ensure that plant-based meat alternatives have the anticipated texture and a convincing bite. The Lory® Bind component replaces conventional gelling agents and hydrocolloids, so that the product has a “clean label” with no E-numbers.
In addition to the short ingredient list, Lory® Bind results in end products with a nutritional profile far superior to other meat alternatives on the market. The pairing of wheat and fava beans improves the quality of the proteins and their efficacy, thanks to the combination of amino acids. The bean contains lysine and the wheat provides methionine which, when used together, results in a more bioavailable amino acid profile. The binding systems have a high protein content of at least 57.3 g per 100 g and, depending on the recipe, a “high protein” claim is possible.
The clean label ingredients of the Lory® Bind range can be used for the production of various vegan products, regardless of whether they are consumed cold or hot. The gel formation and texture is irreversible, thus remaining stable at high temperatures (cooking, pasteurisation, autoclaving) and after cooling. The products can also be frozen and defrosted without any problems.
Both wheat and fava beans are considered sustainable, natural raw materials. Through its links to parent company Crespel & Deiters Group, Loryma uses only EU wheat from controlled cultivation, with regional availability reducing transport emissions. With only about 0.3 CO2 per kilogram, the fava bean has one of the smallest ecological footprints of all crops. It can be cultivated without excessive mineral fertilisation, makes a meaningful contribution to biodiversity in crop rotation and serves as an essential refuge for insects.
Henrik Hetzer, Managing Director of Loryma, says: “Consumer demand for meat alternatives continues to rise, making unique selling points all the more important. Taste and meat-like texture are the top reasons for repeat purchases, but consumers must initially be convinced by visual appeal, packaging and label claims. We know for sure that our new Lory® Bind products tap into the sustainable, clean label and vegan zeitgeist.”
The video embedded via the QR code demonstrates the production of a vegan bockwurst using the clean label binding system.
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