Loryma introduces wheat-based vegan mince concept for meatless dishes

10 Jun 2021 --- Loryma has developed a wheat-based vegan minced meat concept that boasts a comparable protein content to the original animal product, while comprising less fat, fewer saturated fatty acids and additional dietary fiber.

The new offering combines textured wheat proteins with starch-based binding components to ensure that the cooked product has a realistic meat-like texture.

While it is easily separated when pan frying, the vegan mince can also be used to prepare cold finger food, as an irreversible, stable bond is formed after cooking. The product’s structure-giving texturate is what creates its fibrous consistency and firm bite.

“Available to consumers in both chilled and frozen form, a broad array of classic minced meat dishes can be created with this versatile vegan alternative,” details the company.

Off-note-free sensory profile for versatile applications
Based on its odorless and tasteless ingredients – textured wheat proteins Lory Tex and the functional wheat-based binding system Lory Bind – the final off-note-free flavor of the vegan minced meat can be customized.

While it is easily separated when pan frying, the vegan mince can also be used to prepare cold finger food, as an irreversible, stable bond is formed after cooking. (Credit: Loryma)This allows manufacturers to expand their range with individual seasoning and coloring for the preparation of a wide variety of dishes.

For instance, the vegan mince can be used to prepare stable meatballs and patties. Its starchy binding component ensures the characteristic “angel hair” look of real mince.

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

Loryma’s meatless concepts
As a functional wheat ingredients expert, Loryma has developed numerous concepts for the meat analogs arena. 

Last April, it rolled out a concept for vegan bacon that replicates the sensory characteristics of its meaty counterpart. The expected mouthfeel is achieved with Lory Bind and a matching bacon spice blend the company says “guarantees authentic taste.” 

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

Other ingredient launches rolled out over the last year include Loryma’s ingredients for plant-based chicken breasts, wheat-based brine injects and a high-protein functional bakery mix.

Edited by Benjamin Ferrer