Loryma debuts wheat protein “chicken breast” strips for on-the-go convenience

11 Nov 2020 --- Loryma has introduced a vegan chicken breast product, presenting a new option for ready-to-eat refrigerated applications. The move comes as consumer demand for ready-to-eat chilled snacks grows steadily.

The Lory Tex Chunks, made from structured wheat protein, offer an appealing appearance and texture, the company reveals.

Whether eaten cold or heated, products such as bowls, salads and wraps are often enhanced with meat-based toppings, such as grilled fillet strips.

“Plant-based food altogether is constantly rising as the urgent need for an ecological balance has very much come into the public consciousness,” Henrik Hetzer, managing director of Loryma, tells FoodIngredientsFirst.

Convenience prevails
Especially given the situation around COVID-19, eating in restaurants and at work has declined, and there has been a surge in the number of people dining at home.

“As a result, ready-to-eat meals are trendy,” Hetzer notes.

Whether used as a salad topping, a filling or eaten hot from the pan or oven, the vegetable fillets demonstrate optimal interaction of functional binding and structured wheat protein, he continues.

Convenience products such as bowls, salads and wraps are often enhanced with meat-based toppings. Consumers are not only looking for meat-free alternatives, but they also seek tasty products with the right texture that creates an authentic mouthfeel, Hetzer notes.

Besides its uses in convenience food, these ingredients can serve industry in a wide range of other applications, including confectionery and baked goods.

Appeasing all the senses
Functional wheat-based raw materials allow for creating meat alternatives that are convincing in sensory perception and taste. They are also suitable for a wide range of applications thanks to simple production processes.

The processing of a vegan chicken breast does not differ much from the meat version, according to Loryma.

First, dry Lory Tex Chunks are soaked in water and individually seasoned, with the textured wheat protein replicating the authentic meat structure.

The rehydrated chunks are then shredded and mixed with vegetable oil and the wheat-based binding agent Lory Bind to form a homogenous mass in an “all-in” process.

This mass can then be individually processed, just like the meat variant, and is usually filled into sterile casings. It is then cooked before being removed from the casing and pre-portioned.

The fillet can be grilled or deep-fried as strips, nuggets, slices or cubes, and the finished product used in the same way as real cooked chicken breast.

Bolstered nutritional value
In industrially produced foods, texturized wheat proteins optimize nutritional value, extend shelf life and thus help prevent food waste, flags Hetzer.

“Wheat ingredients can increase the protein content of the final product, while the carbohydrate content decreases. Wheat texturates are therefore perfectly suited to the trend toward health-conscious low-carb or high-protein products,” he continues.

“Doing without animal protein does not reduce the nutritional value. The mix of different vegetable proteins provides the human body with an equivalent supply of essential amino acids.”

Wheat above the rest
Wheat has previously shown potential in the plant-based movement. With regards to sustainability, it also is beneficial as a crop.

“An advantage of wheat is the bio-dynamic value of the original agricultural product. Wheat is a sustainable raw material, which is multifunctional,” explains Hetzer.

Wheat-based ingredients can also serve industry in a wide range of other applications, including confectionery and baked goods, says Loryma.

The wheat starch industry achieves almost complete recycling with a yield of 99 percent, he says.

Due to its regional availability, there are low transport emissions, and during growth, the plants bind large amounts of CO2.

Growing EU wheat
Wheat is cultivated worldwide on around 220 million hectares, making it the most important crop globally, Hetzer comments. “However, all plants must be able to cope with changing climatic conditions,” he stresses.

Research is being conducted to make wheat varieties more resistant to climate change. In principle, availability is not at risk. However, the quality of the wheat – for example, yield and nutritional value in terms of starch and protein – depends on the climate and soil conditions.

To ensure consistent product quality, Loryma uses 100 percent EU wheat, at least 75 percent of which comes from Germany.

“Within this range, we make use of the diversity of growing regions and varieties. This consistent product quality is important for our customers to ensure the safe processing of their end-products,” Hetzer concludes.

By Elizabeth Green

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