Loryma develops new formula for authentic wheat-based vegan bacon

(Credit: Loryma)

19 Apr 2021 --- Functional wheat ingredients expert Loryma has developed an innovative concept for vegan bacon that replicates the sensory characteristics of its meaty counterpart.

The expected mouthfeel is achieved by the wheat-based binding component Lory Bind, while a matching bacon spice blend the company says “guarantees authentic taste.”

Thanks to uncomplicated production and easy preparation, the concept is ideal for use in the convenience and gastronomy segments.

Consumer demand for authentic plant-based alternatives to popular meat products is growing steadily, in line with Innova Market Insights’ Plant-Forward trend for 2021.

Meat alternatives gain traction
Plant-Forward signifies the evolution of plant-based concepts beyond the core dairy and meat alternatives categories. In 2020, no fewer than 67 percent of all new products with “plant-based” claims were launched.

Loryma’s vegan bacon is developed to replicate the sensory characteristics of its meaty counterpart. As a result of increasing plant-based popularity, there is a need for product innovations that are easy to process and prepare.

Also vital is the conveying authentic sensory properties – and this is why Loryma placed focus on developing a “perfectly balanced” recipe for its wheat-based bacon, which food manufacturers can use to expand their vegan product range.

Recreating texture of bacon
As a component of a modular system, Lory Bind offers optimal possibilities for creating ready-to-eat products with the desired and expected texture.

The functional starch blends are odorless and neutral in taste and are therefore ideal for the production of vegetarian and vegan meat alternatives that can be individually seasoned according to requirements.

To ensure that the bacon retains its structure during cooking, the binder provides an irreversible internal structure.

When prepared in a pan, the vegan bacon behaves like the original, becoming crispy on the outside while retaining a delicate, fibrous texture. A smoky seasoning brings the characteristic bacon flavor that consumers expect and enjoy.

The plant-based alternative can be used in a variety of foodservice, catering or convenience applications, whether for a breakfast buffet, on a vegan burger, diced on tarte flambée, in casseroles or as a topping for salads.

“Our raw materials combine naturalness with maximum functionality. In addition to uncomplicated handling, they offer manufacturers the opportunity to create healthy and sure-fire products that perfectly meet the current consumer trend for meat-free convenience foods,” says Henrik Hetzer, managing director of Loryma.

Edited by Gaynor Selby

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