Vegan bratwurst: Loryma develops “convincing and sensorial” wheat-based concept
15 Apr 2020 --- Loryma, German-based producer of wheat proteins and starches, has 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. The development is complemented by vegan sausage casing supplied by manufacturer Viscofan.
“Plant-based food is a consumer trend that is currently experiencing steep upward growth. High demand comes not only from vegans and vegetarians, but also from consumers who want to reduce or replace their meat consumption for health, ethical or environmental reasons,” Henrik Hetzer, Managing Director of Loryma tells FoodIngredientsFirst.
The trend of vegan meat alternatives continues apace, with consumer demand rising in anticipation of the start of the BBQ season. In line with Innova Market Insights’ number two trend for 2020 “The Plant-Based Revolution.”
The market researcher highlights a 59 percent average annual growth in global F&B launches with a “plant-based” claim (CAGR 2014 to 2019).
As BBQ season begins, the industry is accepting that it is not all about meat, as it has been traditionally, and there are more interesting and appealing options for consumers who are following meat-free diets, or reducing their overall intake of meat. This latest innovation from Loryma reflects the trend towards plant-based foods.
Manufacturers are faced with the challenge of developing products that are not only easy to process, but also convincing in terms of sensory properties and preparation. In order to target vegan, vegetarian or flexitarian consumers, Loryma has developed a perfectly balanced recipe for fried sausages based on wheat ingredients. For this, the company combines textured wheat proteins Lory Tex Granules and binding system Lory Bind with a tasty seasoning mix.
Viscofan, a global manufacturer of sausage skins, provides the crunchy Viscofan Vegan Casing. The result is a vegetarian bratwurst, which the company describes as both firm and juicy, with authentic mouthfeel, and ideal for grilling on the barbecue or in a pan. It is also easy to fill and simple to handle. It is vegetable-based and, therefore, a suitable choice for both vegetarian and vegan end products.
“We focus on high quality, regional, wheat-based raw materials that can satisfy demand for vegan end products, while guaranteeing the best possible nutritional values. With Viscofan, we have found a perfect partner for the manufacturing of synthetic casings. As a result, we are able to offer 100 percent vegetable sausage components that can be adapted as required by manufacturers, without compromising on taste or bite,” explains Hetzer.
But wheat ingredients offer further advantages, he notes. “First, there is the biodynamic value of the original agricultural product. Wheat is a local and sustainable raw material, and multifunctional. In addition, the wheat starch industry achieves almost complete raw material utilization with a yield of 99 percent. Due to its regional availability, only low transport emissions are generated and, additionally, the plants bind large amounts of CO2 during their growth,” comments Hetzer. As texturized wheat proteins in industrially produced foods, they optimize nutritional value, extend shelf life and thus help prevent food waste.
“The protein content in the end product increases, while the carbohydrate content decreases. Wheat texturates therefore perfectly support the trend towards health-conscious, low-carb/high-protein products. They provide optimal nutritional value as a replacement for animal protein too; the mix of different plant proteins also provides the human body with an equivalent supply of essential amino acids,” he further details.
“More and more consumers want sustainable, healthy and yet easy to prepare convenience products that are nevertheless authentic. Texturates can perfectly reproduce the structure of meat, and provide unique bite and mouthfeel. They can be produced in various shapes and colors, and are neutral in taste and odor. Our extrudates are therefore suitable ingredients for a multitude of desired finished products. Whether a manufacturer produces vegan burger patties, meat balls, chicken nuggets, fish fingers or kebab, sausages and bratwursts − everything is possible,” he concludes.
By Elizabeth Green
