Loryma debuts functional mix for high-protein muffins and pastries

17 Jun 2020 --- Loryma, a German-based manufacturer of wheat ingredients, has unveiled a basic functional mix for muffins and sponge cakes as part of its Lory Bake line. According to the company, this added-value blend ensures sensory appeal in finished products and responds to current market trends, bolstered by several additional health benefits. Perfect for the “coffee-to-go” segment with its street food character, recipes can boast reduced sugar and increased protein content, and therefore, meet consumer demand for nutritious free-from products, Loryma states.

“Health-conscious consumers are specifically looking for products that provide added value in nutritional physiology – low carb and high protein are important keywords. With the Lory Bake High Protein mix, healthier versions of popular baked goods can be produced, which are in no way inferior to the classic varieties in terms of taste. Blueberry muffins are just one of many possible applications,” explains Henrik Hetzer, Managing Director of Loryma.

“Climate protection, sustainability and food waste are enduring topics that not only made the headlines last year but will also continue to dominate consumer demand in the future,” he tells FoodIngredientsFirst. The need for environmentally friendly and high-quality food will continue to rise. “Wheat-based ingredients are multi-functional, regionally available and sustainable. Yet hardly anyone knows that through coupled production, meaning the manufacture of different products from one starting material, wheat can be almost completely utilized, with a yield of 99 percent. An efficient and resource-saving approach to the environment is thus guaranteed,” Hetzer affirms.

Henrik Hetzer, Managing Director of LorymaThe growing trend towards low carb and high protein products, currently still dominant in the bread and rolls segment, is now spilling over into the pastry category. While fine baked goods usually have a high sugar and fat content, which determines their typical taste, Loryma’s functional blend means the challenge of preserving texture and flavor while optimizing nutritional values can now be met. 

Lory Bake High Protein is a functional base compound, free of added sugars and rich in proteins. The use of wheat proteins and specially modified starches makes it possible to achieve a pleasing texture with significantly reduced carbohydrate content. A blueberry muffin made with Lory Bake High Protein, for example, has around 30 percent fewer calories, 25 percent less fat, 50 percent fewer carbohydrates, over 80 percent less sugar and three times as much protein than its classic counterpart. 

Increasingly, consumers want more sustainable, healthy and easy-to-prepare authentic convenience products. Additionally, younger consumers, in particular, prefer products that are not only sensorily attractive but that also reflect an international lifestyle. “Wheat-based functional ingredients offer a multitude of added benefits and, therefore, flexibility to design future-oriented food concepts. High-performance wheat-based raw materials and functional blends support industry in meeting consumers’ wishes for a healthy and varied diet. With this new line, manufacturers can develop snacks that are high in protein and fiber, but low in sugar. Examples include low-carb muffins and savory and sweet protein bars or cereal bites,” Hetzer explains. 

Lory Bake High Protein can be freely customized with additional components, and therefore used in a multitude of ways, the company highlights. Manufactured products are particularly suitable for the frozen food sector, and are ideal for the foodservice industry. Lory Bake High Protein is also halal, kosher and vegetarian-friendly. 

Loryma produces wheat starches, functional blends and textured wheat proteins, all created from the natural raw material wheat. “These ingredients combine best nutritional values with a multitude of processing benefits to serve the food industry for an enormous range of holistic applications,” continues Hetzer. “Loryma’s products optimize, for example, the stability, texture and flavor of meat and fish products, vegetarian and vegan products, baked goods, convenience products and confectionery,” he concludes. 

In April, Loryma developed a recipe for vegan sausage products that, according to the company, are “authentic in both bite and taste,” and meet the increasing demand for meat-free BBQ products.

By Elizabeth Green