Optimise your meat, veggie and convenience products with binding agents by the manufacturer Loryma!

Improve the manufacturing of your products and process management with Loryma’s Lory® Bind binding, texturising and stabilisation systems. With a broad range of applications, you can use the clean label, modificated, vegetarian or vegan Lory® Bind systems for the optimal binding, stability, texture, and quality of your products.

Food industry manufacturers use Loryma's wheat-based binding agents to ensure the stability of classic and vegetarian sausage products and the retention of the desired texture, which can range from creamy to hard

Properties of the Lory® Bind binding, texture and stabilisation systems:

  • Based on highly-refined natural ingredients
  • Neutral taste
  • Improvement of texture and malleability
  • Reduction of cooking losses
  • High process safety, quality and cost-effectiveness in manufacturing
  • Easy-to-use.
  • Easy-to-combine Lory® Tex products
  • Selection of clean label and modificated Lory® Bind systems
  • Variety of vegetarian and vegan Lory® Bind systems

Loryma’s binding agents, texture-providing and stabilisation systems at a glance

Loryma offers a wide range of binding, texture-providing and stabilising systems for manufacturing end-consumer products from meat, or fish, vegetarian and vegan alternatives, as well as for manufacturing cereals.

Convenience
Minced-meat products
Sausage
Cold cuts
Cereals

Lory® Bind systems for convenience products

Lory® Bind systems are stabilising binding agents for the food industry that serve as texture-providing agents for convenience products made from meat and fish, or vegetarian and vegan alternatives.

Lory® Bind systems for end-consumer products made from meat or fish, as well as vegetarian and vegan end-consumer products for the applications:

  • Schnitzel/Fillet
  • Doner
  • Nuggets/Sticks
  • Shaped meat/Steaks

Lory® Bind systems for minced-meat products

The Lory® Bind binding agent systems ensure optimal stability and binding for meat, fish and veggie minced-meat products for the food industry.

Lory® Bind systems for end-consumer products made from meat or fish, as well as vegetarian and vegan end-consumer products for the applications:

  • Hamburger
  • Meatballs
  • Burger Patties
  • Cevapcici
  • Ravioli
  • Pelmeni

Lory® Bind systems for sausage

Loryma offers the food industry Lory® Bind binding agent systems as binding agents for the stabilisation and texture of vegetarian or vegan cold cuts.

Lory® Bind systems for vegetarian cold cuts

Lory® Bind systems for vegetarian and vegan end-consumer products for the applications:

  • Boiling sausage
  • Barbecue grill sausage

Lory® Bind systems for vegetarian cold cuts

Vegetarian spreads get the optimal texture and stability with Loryma's binding agents.

Lory® Bind systems for vegetarian cold cuts

Lory® Bind systems for cereals

The Lory® Bake binding agent is a protein- and fibre-rich, low-sugar binding compound for the manufacture of cereal snacks in the food industry.

Lory® Bake Cereal Binder for cereal snacks

Lory® Bake Cereal Binder is protein- and fibre-rich. Apart from this, it offers a low-sugar binding compound for producing cereal snacks, which provides an alternative to conventional sugar-based and sugar-containing stabilisation systems. The efficient and sustainable wheat-based binding compound offers high flexibility in application and a wide range of applications for new product innovations, taking into account nutritional values and sensory characteristics.

Lory® Bake Cereal binders are …

  • binding agents with high protein content
  • no added sugar (sugar<3%)
  • purely vegetarian
  • lactose-, soya- and GMO-free
  • neutral taste
  • low-fat

More about Lory® Bake Cereal Binder for cereal snacks here.