Wheat textures create authentic mouthfeel in meat alternatives, says Loryma

13 Sep 2021 --- Loryma has unveiled its portfolio of Textured Vegetable Protein (TVP), which comprises six basic types of textures. While serving as a structure-giving protein base, they also give meat alternatives “an authentic mouthfeel,” according to the company.

The Lory Tex range consists mainly of wheat gluten – a renewable raw material that forms meat-like fibers through an innovative extrusion process.

Wheat boosts food efficiency 
Speaking to FoodIngredientsFirst, Henrik Hetzer, managing director Loryma, says climate protection, sustainability and food waste are ongoing industry issues. 

“Manufacturers are not only being challenged to respond to them, there is also a call for new solutions that demonstrate expertise, research and innovation. Thanks to their ecological balance and nutritional value, wheat-based ingredients are an ideal solution. They are also cost efficient, very easy to process and can be used as a clean label ingredient in a huge range of products.”

Lory Tex range from Loryma “perfectly replicates meat and fish applications.” (Copyright: Crespel & Deiters)Versatility is what makes functional ingredients such as wheat special, notes Hetzer. “The focus of our R&D team is on meat alternatives because demand is very high. With the help of our wheat-based binding and texturizing components, manufacturers can create products with an appealing bite.”

Driving sustainable concepts 
Reducing meat consumption is a major challenge and one that consumers, the food industry and politicians must all pull together to overcome. 

“In the long-term, more sustainable concepts must become established and different approaches examined. Regarding naturalness, both in terms of raw materials and processing, wheat-based meat alternatives can deliver real benefits,” Hetzer continues. “Consumer acceptance is high, which is why I am confident that the market will continue to grow steadily.”

Through selection, combination, and hydrogenation of the dry texturates, different types of meat and fish can be replicated and a wide variety of processing variants, such as sausage meat, fillets, and minced meat. 

Furthermore, the neutral taste of the ingredients omits the need for masking flavors, says Loryma. 

Versatility reigns 
The texturates are available in powder format, which can be used for protein enrichment or vegetable sausage meat and as granules for products that imitate minced meat. 

To reproduce grown meat structures such as poultry, pork, or veal alternatives, the long fibers, flakes and chunks can be used on their own or in combination.

As a dry product, it can be transported unrefrigerated, easily stored, and rehydrated individually. The bite strength determines the water absorption of the ingredient, with a ratio of between 1:2 and 1:2.5 of texturate to water. 

It is available in three shades – light brown, colored with natural malt extract and reminiscent of cooked pork, and versions in brown and dark brown, which are colored with caramel and resemble cooked beef.

Depending on the combination, different vegan or vegetarian applications can be realized with the textured wheat proteins. If softer granulates are combined with firmer ones, popular “home-style” burger patties are created. At the same time, the exclusive use of Lory Tex Fibres for a homogeneous fibrous texture authentically replicates a schnitzel. 

When used in combination with finely granulated Lory Tex Powder, the texture is reminiscent of sausage meat, ideal for meat-free “chicken” nuggets. Lory Tex Chunks can also create fibrous, inhomogeneous structures that authentically emulate a matured chicken breast.

Harnessing wheat for plant-based textureLory Tex consists mainly of wheat gluten – a renewable raw material that forms meat-like fibers through an innovative extrusion process. (Copyright: Crespel & Deiters)
Loryma’s new binding system builds on a flurry of new products the functional wheat ingredients company has launched in the plant-based space. 

“We also have an innovation in development that allows manufacturers to include a completely new concept in their portfolio. Soon, there will be a do-it-yourself premix for home preparation. The wheat-based clean label product will allow consumers to easily prepare vegan products without needing any special equipment in their own kitchen,” Hetzer explains. 

“We also have new concepts in the pipeline for nutritional value optimization: ‘High-protein’ products can be achieved with hydrolyzed Lory protein, and resistant wheat starches both increase the fiber content of the application and reduce the energy density,” he reveals. 

In July, Loryma added two clean label binding systems to enable “convincing” meat alternatives that are meat-like in texture and protein content. The Lory Bind range systems are based on wheat and fava beans and are free of additives, E numbers or other conventional gelling agents. 

Loryma also unveiled a wheat-based vegan minced meat concept that boasts a similar protein content to the original animal product. 

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

Loryma has also come out with a vegan chicken breast product for ready-to-eat, refrigerated applications.

By Elizabeth Green