High-protein meat alternatives: Loryma unveils wheat and fava bean binder with complete amino acid profile

30 Jul 2021 --- Loryma has added two clean label binding systems to enable “convincing” meat alternatives that are meat-like in texture and protein content. The Lory Bind range systems are based on wheat and fava beans and are free of additives, E numbers or other conventional gelling agents. 

“Vegan systems are generally based on methylcellulose or carrageenan,” Norbert Klein, head of R&D at Loryma, tells FoodIngredientsFirst.

However, aside from requiring an E number declaration, these systems are also disadvantaged by the fact that their texture is temperature dependent, outlines Klein. 

“They form their desired texture when either hot or cold. In contrast, Lory Bind systems can provide optimal texture and mouthfeel when served at any temperature.”

Of the two systems, one has been developed for finely structured sausage-like masses, such as vegan cooked sausage and the second was developed for applications requiring textured vegetable proteins.

Versatile and simple
The gel formation and texture of meat analogs made with Lory Bind are irreversible, ensuring stability at high temperatures. This includes cooking, pasteurization or autoclaving, and after cooling. The products can also be frozen and defrosted without any problems.

This enables vegan applications for both hot and cold consumption, such as vegetable “chicken” breast strips and meat-free sausages. 

Moreover, Lory Bind can be simply listed as food ingredients on the label: field bean protein, wheat protein, psyllium husk and acerola cherry powder.

A complete amino acid profile is achieved by combining fava and wheat ingredients.  Hacking into plant-based
The pairing of wheat and fava beans improves the quality of the proteins and their efficacy, thanks to the combination of amino acids. 

“Depending on the end product application, the protein content is equal to or exceeds that of the conventional meat product,” details Klein. 

“The version we prepared in our R&D kitchen had a higher protein content and less fat than the traditional meat bockwurst.”

The bean contains lysine and the wheat provides methionine which, when used together, results in a more bioavailable amino acid profile. The complementary ingredients result in a high protein content of at least 57.3 g per 100 g. A “high protein” claim is also possible, depending on the recipe. 

Matching nutritional content in meat analogs to conventional meat has been a significant challenge for industry. The rapidly growing plant-based category has traditionally prioritized optimizing taste, texture and color over nutritional value. 

A report from March found that one in four meat substitutes in Ireland was not a source of protein or was not high in protein. 

Eating for the planet
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. Regional ingredient availability reduces transport emissions. 

Clean label convenience foods, such as schnitzels and nuggets, are in the final stages of development at Loryma.  With only about 0.3 CO2 per kg, the fava bean has one of the smallest ecological footprints of all crops.

It can be cultivated without excessive mineral fertilization. It also makes a meaningful contribution to biodiversity in crop rotation and serves as an essential refuge for insects.

The protein transition
Loryma’s products facilitate ease for meat companies that would like to add meat analog production to their processing plant by design. 

“Loryma’s systems have been specifically developed for sausage applications. The production process can be carried out with the equipment typically used by sausage manufacturers,” says Klein. 

E number free offerings continue to drive new product development at Loryma. “Further clean label systems, for the convenience sector in particular, such as schnitzels or nuggets, are currently in the final stages of development,” concludes Klein. 

Harnessing wheat for plant-based texture
Loryma’s new binding system builds on a flurry of new products the functional wheat ingredients company has launched in the plant-based space. 

Last month, Loryma unveiled a wheat-based vegan minced meat concept that boasts a comparable protein content to the original animal product. 

In March, the company rolled out a vegan fish product concept using various functional wheat ingredients, such as starches and proteins, to authentically replicate the mouthfeel of fish muscle tissue. 

Loryma has also come out with a vegan chicken breast product for ready-to-eat, refrigerated applications.

By Missy Green