“Future-oriented food”: Wheat can address global hunger, says Loryma exec

21 Aug 2019 --- Wheat ingredient specialist Loryma says that its products can be used as solutions to the growing global need for high-quality, protein-rich food. Its raw proteins, starches and functional blends have various applications including bakery goods and processed foods, as well as a vegan meat alternative. These can be used to address the increasing demand for vegan protein sources as the world population balloons and the sustainability of rearing animals is called into question.

“By 2050 the world’s population will reach 9.1 billion. Most forecasts agree that neither the meat industry nor conventional agriculture will be able to satisfy the ever-increasing demand of the global population. Loryma supports food producers across the globe in developing future-oriented food concepts,” Henrik Hetzer, Managing Director at Loryma, tells FoodIngredientsFirst. 

Lory Tex textured wheat proteins are a plant-based protein source. The company says that they improve the texture, taste and the nutritional value of vegetarian and vegan alternatives, as well as having other additional applications. The product is neutral in odor and flavor, and is available in a variety of forms and colors.

According to data from Innova Market Insights, there has been more than 45 percent average annual growth in food & beverage launches with a vegan positioning (CAGR, 2013-2017). Additionally, one in five US consumers “have eaten less meat across the past year.” The broadening interest in plant-based diets has also resulted in meat alternatives moving beyond their original vegetarian and vegan domain.

Products will all be on display at FiE 2019, such as vegan bacon and low-calorie muffins.“The plant-based trend is driven by changing consumer behavior and a new awareness when it comes to sustainable and healthy nutrition. Additionally, in the mid-term, the meat industry must respond to the development of new food concepts for a constantly growing global population,” Hetzer continues.

Meat substitutes accounted for 14 percent of global meat launches in the first nine months of 2018, up from six percent in 2013. Additionally, a recent UN report has highlighted that plant-based diets could be key in tackling climate change and in feeding the growing population.

“Textured wheat proteins can be used to produce tasty, nutritious and healthy veggie alternatives. Additionally, the wheat-based raw materials of Loryma facilitate a meat product’s improved appearance, crispness, taste, stability, cooking ability, and sensory properties, in addition to increasing its nutrient value and volume. Loryma provides natural, sustainable and economical solutions,” notes Hetzer.

Sugar reduction
Meanwhile, tapping into the trend for reduced sugar, functional blends Lory Bake Cereal Binder and Lory Bake Muffin HP allow snacks to be made that are low-sugar but high in protein and fiber. Hetzer notes that these products can help the industry meet consumers’ wish for a healthy and varied diet. 

In an Innova Consumer Lifestyle and Attitudes Survey (2018), nearly seven out of ten consumers across the countries surveyed (US, UK, France, Germany, China and Brazil) have reduced their sugar intake. This is particularly so among the over-55 age group, with consumers in France and Brazil being the most likely to be reducing sugar in their diet.

Loryma’s base portfolio also includes Lory Starch, native and modified wheat starches for the enhancement of bakery, confectionery and convenience products, as well as functional blends to improve coatings, breadings, stability and texture of numerous finished products. These products will all be on display at FiE 2019, where samples including vegan bacon, low-calorie muffins and high-protein bars will be showcased.

The company also offers wheat-based food ingredients that optimize the stability, texture and flavor of meat and fish products, vegetarian and vegan products, baked goods, convenience products and confectionery. The further development of wheat starches with their special functions, properties and resulting applications is another company specialty.

By Katherine Durrell

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