Loryma food ingredients – Always an idea ahead.

With industrial food production, it’s all about quality, flavour, appearance, and cost efficiency. When it comes to modern and sustainable food production, Loryma’s wheat proteins, wheat starches and functional blends, all of which are produced on the foundation of wheat, are an important contribution for food producing companies. Continuous research and product development represent an integral part of Loryma’s daily business, since this deep knowledge is an essential prerequisite for developing and realising new applications and solutions for the food producing industry.

Technological optimisation of industrially-produced food.

Loryma’s wheat-based food ingredients help to provide food producers with cost-efficient end-consumer food products. The functional wheat raw materials are processing stable and fail-proof in their application. Thus they ensure a high degree of production safety.

  • Suitable, e.g. for sterile and pasteurised manufacturing processes
  • Easy application and a high degree of processing reliability, also with conventional machines
  • Optimum functionality of the wheat-based raw materials, e.g. thanks to
  • outstanding adhesion properties
  • heat and acid stability
  • freeze/thaw stability
  • baking and fermentation stability
  • emulsifying and stabilising properties

Sensory optimisation of industrially-produced food.

Loryma’s wheat-based raw materials ensure an appetising food appearance. This, in turn, results in a high degree of customer acceptance for the end-consumer products. What is more, they also support the sensory properties as regards texture, flavour and mouth feel.

  • Optimised crunchiness, shape and colour
  • Texture and gelation
  • Stability and firmness
  • Creamy or crispy texture
  • Individual viscosity

Development, product expertise and consultation from a single source.

Loryma experts in research and product development (R&D) for innovative food ingredients

The food industry is characterised by a high level of innovative capacity. New foods are being developed continuously to serve the ever-changing consumer requirements. With wheat-based food ingredients, Loryma provides natural ingredients for product optimisation, both as a producer and a supplier, in addition to being a partner and a consultant for food producing companies – and sometimes everything at the same time. Research and product development play a major role within this context. We realise new product ideas for and in cooperation with our customers, and we accompany them up to market maturity.

As a manufacturer of highly functional, customer-specific blends, we develop products together with our customers, the food producers. With our own research and development division, which has its focus on product development, experienced Loryma food experts create innovative wheat-based food concepts and individual, wheat-based food ingredients. It is this synthesis of research and product development, as well as development competence, product knowledge and customer-focussed consultation that makes Loryma an innovative and reliable partner in the food industry.

Mutual product development, from the initial idea to market maturity:

  • Analysis and definition of the individual customer requirements with regard to food ingredients
  • Consulting and product development, to achieve the end-consumer products’ objectives and mode of operation
  • Implementation of the innovation within the customer’s food production process