Binding system for great-tasting, authentic meat alternatives

 With the Lory® Bind-Range, Loryma has developed a wheat-based binding system that provides perfect texture in   plant-based convenience products

  The Lory® Bind range includes binders with different properties that perfectly match the application and production process. Lory® Bind can be combined with other formulation components such as coatings, breadings or texturates, and is easy to process.

An increasing number of people are looking to incorporate meat-free products into their diet, but still demand authentic taste, smell and typical mouthfeel. The Lory® Bind modular system offers optimum solutions for different applications. The functional starches help create ready-to-eat products with the desired and expected texture. And in order that products designed to be eaten both hot and cold have a consistent composition, the binder provides an irreversible internal structure. The wheat derivatives also help reproduce the texture of raw meat for foods that need to be grilled or pan-cooked: These products only develop the expected final firmness and texture when prepared by the consumer.

The Lory® Bind system is designed to meet various manufacturing and processing requirements. For pre-cooked products in the snack and convenience sector, the functional blends can be directly combined with the other ingredients in an “all-in” process. Gradual processing is also possible in order to achieve the cooking effect for vegetable burger patties or vegetarian minced meat at the final preparation stage. First, the dry Lory® Bind mixture is activated with water to create a binding matrix, after which the other ingredients are added. The advantage of this method is batchwise production using one mixing aperture.

The binders are adapted to the requirements of various meatless applications: Vegetable cooked sausages in their own tender skin receive a strong inner bond through Lory® Bind. A film of water is actively formed, which allows the synthetic casing and sausage meat to be easily separated. The typical mouthfeel of a bratwurst, on the other hand, is achieved by optimally combining the vegan, edible casing and the plant-based sausage meat. In the production of coated/breaded products such as vegan cutlets or nuggets in tempura batter, Loryma’s binders not only create a stable inner structure, but also prevent the formation of a film of water between the surface of the product and the breading, which makes it stick better. In order to flexibly realise product ideas, the company offers synergistic modular systems made of wheat-based binders and coatings with special adhesive strengths.

Picture: iStock

Trendy and healthy: Pastries with added value

Loryma designs Lory® Bake High Protein, a functional mix for high-protein, low-carb Muffins

Zwingenberg (Germany), June 2020 – Loryma, manufacturer of wheat raw materials, unveils a basic functional mix for muffins and sponge cakes as part of the Lory® Bake line. This added value blend not only ensures sensory appeal in finished products, but also responds to current market trends, thanks to several additional health benefits. Perfect for the “coffee to go” segment with its streetfood character, recipes can boast reduced sugar and increased protein content, and therefore perfectly meet consumer demand for nutritious “free-from” products.

Younger consumers in particular prefer products that are not only sensorily attractive but, moreover, reflect an international lifestyle. The growing trend towards low carb / high protein products, currently still dominant in the bread and rolls segment, is now spilling over into the pastry category. While fine baked goods usually have too high sugar and fat content, which determines their typical taste, Loryma’s functional blend means the challenge of preserving texture and flavour while optimising nutritional values can now be met.

Lory® Bake High Protein is a functional base compound, free of added sugars and rich in proteins. The use of wheat proteins and specially modified starches makes it possible to achieve a pleasing texture with significantly reduced carbohydrate content. A blueberry muffin made with Lory® Bake High Protein, for example, has around 30% fewer calories, 25% less fat, 50% less carbohydrates, over 80% less sugar and three times as much protein than its classic counterpart. Lory® Bake High Protein can be freely customized with additional components, and therefore used in a multitude of ways. Manufactured products are particularly suitable for the frozen food sector, and are ideal for the food service industry. Lory® Bake High Protein is also halal, kosher and vegetarian-friendly.

Henrik Hetzer, Managing Director of Loryma, explains: “Health-conscious consumers are specifically looking for products that provide added value in terms of nutritional physiology – low carb and high protein are important keywords. With the Lory® Bake High Protein mix, healthier versions of popular baked goods can be produced, and ones which are in no way inferior to the classic varieties in terms of taste. Blueberry muffins are just one of many possible applications”.

   

In cooperation with Viscofan, Loryma has developed a wheat-based concept for meat-free sausages with outstanding sensory appeal

Loryma has developed a new, unique recipe for vegan bratwurst. It consists of texturized Lory® Tex wheat protein granules, the Lory®Bind binding system and a matching bratwurst seasoning mix in the crisp vegan casing of the Weinheim producer, Viscofan. These components provide the basis for a bratwurst that can be cooked both in a pan and on the grill, in addition to being firm, juicy and with an authentic bite.

With the help of the Lory®Bind binding system, varying particle sizes and a matching, purely vegetable bratwurst seasoning mix, the texture, colour and taste of the vegan sausage can be adapted for food producers. A wide variety of products such as a curry sausage, a hot dog sausage or a weisswurst can be produced, in addition to a coarse rostbratwurst (rib steak sausage) or fine Nuremberger bratwurst. The binding system is tasteless and perfectly matched to the vegan casing of our partner Viscofan, with whom we cooperated closely during the development. The 100% Viscofan sausage casing is especially suitable for vegetarian or vegan products, in addition to being easy to fill and simple to handle.

   

Production is in full swing

We process 920 t mainly german wheat per day to wheat starches and wheat proteins. In these days our production is in full swing!

Our 380 employees of the Crespel & Deiters Group give their very best to maintain production through a variety of measures. Our wheat starches and wheat proteins are processed into food, petfood and technical applications by the respective industries into end products.

The personal engagement and flexibility of every employee contributes to ensure that this important supply chain is not interrupted. We are very grateful to all who contribute to this.

Gustav Deiters, Managing Director of Crespel & Deiters in 5th generation

© Bundesmühlenkontor GmbH/Steffen Höft

Trendy and healthy: Pastries with added value

Loryma designs Lory® Bake High Protein, a functional mix for high-protein, low-carb Muffins

Zwingenberg (Germany), June 2020 – Loryma, manufacturer of wheat raw materials, unveils a basic functional mix for muffins and sponge cakes as part of the Lory® Bake line. This added value blend not only ensures sensory appeal in finished products, but also responds to current market trends, thanks to several additional health benefits. Perfect for the “coffee to go” segment with its streetfood character, recipes can boast reduced sugar and increased protein content, and therefore perfectly meet consumer demand for nutritious “free-from” products.

Younger consumers in particular prefer products that are not only sensorily attractive but, moreover, reflect an international lifestyle. The growing trend towards low carb / high protein products, currently still dominant in the bread and rolls segment, is now spilling over into the pastry category. While fine baked goods usually have too high sugar and fat content, which determines their typical taste, Loryma’s functional blend means the challenge of preserving texture and flavour while optimising nutritional values can now be met.

Lory® Bake High Protein is a functional base compound, free of added sugars and rich in proteins. The use of wheat proteins and specially modified starches makes it possible to achieve a pleasing texture with significantly reduced carbohydrate content. A blueberry muffin made with Lory® Bake High Protein, for example, has around 30% fewer calories, 25% less fat, 50% less carbohydrates, over 80% less sugar and three times as much protein than its classic counterpart. Lory® Bake High Protein can be freely customized with additional components, and therefore used in a multitude of ways. Manufactured products are particularly suitable for the frozen food sector, and are ideal for the food service industry. Lory® Bake High Protein is also halal, kosher and vegetarian-friendly.

Henrik Hetzer, Managing Director of Loryma, explains: “Health-conscious consumers are specifically looking for products that provide added value in terms of nutritional physiology – low carb and high protein are important keywords. With the Lory® Bake High Protein mix, healthier versions of popular baked goods can be produced, and ones which are in no way inferior to the classic varieties in terms of taste. Blueberry muffins are just one of many possible applications”.

   

In cooperation with Viscofan, Loryma has developed a wheat-based concept for meat-free sausages with outstanding sensory appeal

Loryma has developed a new, unique recipe for vegan bratwurst. It consists of texturized Lory® Tex wheat protein granules, the Lory®Bind binding system and a matching bratwurst seasoning mix in the crisp vegan casing of the Weinheim producer, Viscofan. These components provide the basis for a bratwurst that can be cooked both in a pan and on the grill, in addition to being firm, juicy and with an authentic bite.

With the help of the Lory®Bind binding system, varying particle sizes and a matching, purely vegetable bratwurst seasoning mix, the texture, colour and taste of the vegan sausage can be adapted for food producers. A wide variety of products such as a curry sausage, a hot dog sausage or a weisswurst can be produced, in addition to a coarse rostbratwurst (rib steak sausage) or fine Nuremberger bratwurst. The binding system is tasteless and perfectly matched to the vegan casing of our partner Viscofan, with whom we cooperated closely during the development. The 100% Viscofan sausage casing is especially suitable for vegetarian or vegan products, in addition to being easy to fill and simple to handle.

   

Production is in full swing

We process 920 t mainly german wheat per day to wheat starches and wheat proteins. In these days our production is in full swing!

Our 380 employees of the Crespel & Deiters Group give their very best to maintain production through a variety of measures. Our wheat starches and wheat proteins are processed into food, petfood and technical applications by the respective industries into end products.

The personal engagement and flexibility of every employee contributes to ensure that this important supply chain is not interrupted. We are very grateful to all who contribute to this.

Gustav Deiters, Managing Director of Crespel & Deiters in 5th generation

© Bundesmühlenkontor GmbH/Steffen Höft

Trendy and healthy: Pastries with added value

Loryma designs Lory® Bake High Protein, a functional mix for high-protein, low-carb Muffins

Zwingenberg (Germany), June 2020 – Loryma, manufacturer of wheat raw materials, unveils a basic functional mix for muffins and sponge cakes as part of the Lory® Bake line. This added value blend not only ensures sensory appeal in finished products, but also responds to current market trends, thanks to several additional health benefits. Perfect for the “coffee to go” segment with its streetfood character, recipes can boast reduced sugar and increased protein content, and therefore perfectly meet consumer demand for nutritious “free-from” products.

Younger consumers in particular prefer products that are not only sensorily attractive but, moreover, reflect an international lifestyle. The growing trend towards low carb / high protein products, currently still dominant in the bread and rolls segment, is now spilling over into the pastry category. While fine baked goods usually have too high sugar and fat content, which determines their typical taste, Loryma’s functional blend means the challenge of preserving texture and flavour while optimising nutritional values can now be met.

Lory® Bake High Protein is a functional base compound, free of added sugars and rich in proteins. The use of wheat proteins and specially modified starches makes it possible to achieve a pleasing texture with significantly reduced carbohydrate content. A blueberry muffin made with Lory® Bake High Protein, for example, has around 30% fewer calories, 25% less fat, 50% less carbohydrates, over 80% less sugar and three times as much protein than its classic counterpart. Lory® Bake High Protein can be freely customized with additional components, and therefore used in a multitude of ways. Manufactured products are particularly suitable for the frozen food sector, and are ideal for the food service industry. Lory® Bake High Protein is also halal, kosher and vegetarian-friendly.

Henrik Hetzer, Managing Director of Loryma, explains: “Health-conscious consumers are specifically looking for products that provide added value in terms of nutritional physiology – low carb and high protein are important keywords. With the Lory® Bake High Protein mix, healthier versions of popular baked goods can be produced, and ones which are in no way inferior to the classic varieties in terms of taste. Blueberry muffins are just one of many possible applications”.

   

In cooperation with Viscofan, Loryma has developed a wheat-based concept for meat-free sausages with outstanding sensory appeal

Loryma has developed a new, unique recipe for vegan bratwurst. It consists of texturized Lory® Tex wheat protein granules, the Lory®Bind binding system and a matching bratwurst seasoning mix in the crisp vegan casing of the Weinheim producer, Viscofan. These components provide the basis for a bratwurst that can be cooked both in a pan and on the grill, in addition to being firm, juicy and with an authentic bite.

With the help of the Lory®Bind binding system, varying particle sizes and a matching, purely vegetable bratwurst seasoning mix, the texture, colour and taste of the vegan sausage can be adapted for food producers. A wide variety of products such as a curry sausage, a hot dog sausage or a weisswurst can be produced, in addition to a coarse rostbratwurst (rib steak sausage) or fine Nuremberger bratwurst. The binding system is tasteless and perfectly matched to the vegan casing of our partner Viscofan, with whom we cooperated closely during the development. The 100% Viscofan sausage casing is especially suitable for vegetarian or vegan products, in addition to being easy to fill and simple to handle.

   

Production is in full swing

We process 920 t mainly german wheat per day to wheat starches and wheat proteins. In these days our production is in full swing!

Our 380 employees of the Crespel & Deiters Group give their very best to maintain production through a variety of measures. Our wheat starches and wheat proteins are processed into food, petfood and technical applications by the respective industries into end products.

The personal engagement and flexibility of every employee contributes to ensure that this important supply chain is not interrupted. We are very grateful to all who contribute to this.

Gustav Deiters, Managing Director of Crespel & Deiters in 5th generation

© Bundesmühlenkontor GmbH/Steffen Höft

Trendy and healthy: Pastries with added value

Loryma designs Lory® Bake High Protein, a functional mix for high-protein, low-carb Muffins

Zwingenberg (Germany), June 2020 – Loryma, manufacturer of wheat raw materials, unveils a basic functional mix for muffins and sponge cakes as part of the Lory® Bake line. This added value blend not only ensures sensory appeal in finished products, but also responds to current market trends, thanks to several additional health benefits. Perfect for the “coffee to go” segment with its streetfood character, recipes can boast reduced sugar and increased protein content, and therefore perfectly meet consumer demand for nutritious “free-from” products.

Younger consumers in particular prefer products that are not only sensorily attractive but, moreover, reflect an international lifestyle. The growing trend towards low carb / high protein products, currently still dominant in the bread and rolls segment, is now spilling over into the pastry category. While fine baked goods usually have too high sugar and fat content, which determines their typical taste, Loryma’s functional blend means the challenge of preserving texture and flavour while optimising nutritional values can now be met.

Lory® Bake High Protein is a functional base compound, free of added sugars and rich in proteins. The use of wheat proteins and specially modified starches makes it possible to achieve a pleasing texture with significantly reduced carbohydrate content. A blueberry muffin made with Lory® Bake High Protein, for example, has around 30% fewer calories, 25% less fat, 50% less carbohydrates, over 80% less sugar and three times as much protein than its classic counterpart. Lory® Bake High Protein can be freely customized with additional components, and therefore used in a multitude of ways. Manufactured products are particularly suitable for the frozen food sector, and are ideal for the food service industry. Lory® Bake High Protein is also halal, kosher and vegetarian-friendly.

Henrik Hetzer, Managing Director of Loryma, explains: “Health-conscious consumers are specifically looking for products that provide added value in terms of nutritional physiology – low carb and high protein are important keywords. With the Lory® Bake High Protein mix, healthier versions of popular baked goods can be produced, and ones which are in no way inferior to the classic varieties in terms of taste. Blueberry muffins are just one of many possible applications”.

   

In cooperation with Viscofan, Loryma has developed a wheat-based concept for meat-free sausages with outstanding sensory appeal

Loryma has developed a new, unique recipe for vegan bratwurst. It consists of texturized Lory® Tex wheat protein granules, the Lory®Bind binding system and a matching bratwurst seasoning mix in the crisp vegan casing of the Weinheim producer, Viscofan. These components provide the basis for a bratwurst that can be cooked both in a pan and on the grill, in addition to being firm, juicy and with an authentic bite.

With the help of the Lory®Bind binding system, varying particle sizes and a matching, purely vegetable bratwurst seasoning mix, the texture, colour and taste of the vegan sausage can be adapted for food producers. A wide variety of products such as a curry sausage, a hot dog sausage or a weisswurst can be produced, in addition to a coarse rostbratwurst (rib steak sausage) or fine Nuremberger bratwurst. The binding system is tasteless and perfectly matched to the vegan casing of our partner Viscofan, with whom we cooperated closely during the development. The 100% Viscofan sausage casing is especially suitable for vegetarian or vegan products, in addition to being easy to fill and simple to handle.

   

Production is in full swing

We process 920 t mainly german wheat per day to wheat starches and wheat proteins. In these days our production is in full swing!

Our 380 employees of the Crespel & Deiters Group give their very best to maintain production through a variety of measures. Our wheat starches and wheat proteins are processed into food, petfood and technical applications by the respective industries into end products.

The personal engagement and flexibility of every employee contributes to ensure that this important supply chain is not interrupted. We are very grateful to all who contribute to this.

Gustav Deiters, Managing Director of Crespel & Deiters in 5th generation

© Bundesmühlenkontor GmbH/Steffen Höft

Donation instead of Christmas gifts: Loryma hands over a cheque to the “Waldpiraten” (Forest Pirates)

We informed our customers during Christmas 2019 that we will forego giving our customers gifts this year. Instead, we would like to support the “Waldpiraten” (Forest Pirates) with a donation. Since 2003, the “Waldpiraten” (Forest Pirate) Camp of the German Childhood Cancer Foundation has been offering holiday camps to children and adolescents with cancer, and their siblings – fun and games in the great outdoors; something which these children urgently need!

Last week, Managing Director, Henrik Hetzer, and Sales Director, Stefan Diemand, handed over a cheque in the amount €2,000 to the head of the Heidelberg “Waldpiraten”. We are happy to provide a small contribution that can help them to have some fun and also grateful that we can support them with such an important and good initiative!

Regional starch products: Your first choice when it comes to improving environmental compatibility

At the latest since “Fridays for Future”, the flood of plastic packaging, resource consumption
or global  warming have been buzzwords labelling the impact of our modern lifestyle on the world.
The starch industry  offers some solutions to the pressing questions of our time. In January 2020,
at a press conference held during the International Green Week in Berlin, Dr Peter Haarbeck,
Managing Director of the German Grain, Mill and Starch Industry Association, VGMS e.V.
and Gustav Deiters, spokesman for the VGMS executive committee and managing director
of Crespel & Deiters GmbH & Co. KG, drew attention to the key significance of regional starch
raw materials for trend-setting solutions.

Wheat proteins are a building block in feeding the world

The global population is growing and, with it, the need for food. To be in a position to sustainably feed about ten billion people in 2050, the availability of high-quality proteins plays a crucial role. In the starch industry, high-quality proteins are obtained from the renewable raw material of wheat. So-called “textured proteins” are produced by extrusion and have a wide range of applications in the food industry.

“The market for textured plant proteins is growing, as are their areas of application. Extrusion offers the food industry an important tool to ensure a surface-saving protein supply for the people”, Gustav Deiters, speaker of the VGMS chairmanship, explains in Berlin. Textured proteins are used for enriching protein. They are also used to  Reproduce specific textures and, in addition to optimising sensory properties, they add the desired stability to the end-consumer products when used in vegetarian and vegan products, e.g. as meat or fish substitutes.

Well packed, thanks to starch – benefits for protecting resources & a good ecological balance

Packaging plays a central role in nearly all areas of business and private life; it ensures safe transportation and protects high-value goods, regardless of whether food or car parts. The demand for sustainable packaging solutions made of paper, cardboard and paper board has been growing for years. Reasons for this are found in constantly increasing online trade and the export of goods as well as in the discussion regarding the wide-spread avoidance of plastic waste in the first place.

Using corrugated board as packaging is attractive in more way than one,” Gustav Deiters says. “On the one hand, at just under 700 kg CO2/t, the carbon footprint of corrugated board is five times smaller than that of plastic, which is about 3,500 kg CO2/t. Secondly, corrugated board is recycled up to 20 times. And, thanks to the use of starch-based, high-performance adhesives, it is 100 per cent recyclable. Packaging is good for the ecological balance, not only directly but also indirectly: It allows us to protect valuable goods and, as such, resources,” Deiters continues.

Raw material wheat: An agricultural product with multi-functional properties

Loryma presents wheat-based ingredients at Food ingredients Europe (FiE) from 03 – 05 December 2019 in Paris, Booth 6G140

As experts in raw materials from wheat, we will be presenting our pioneering solutions in Paris that are tailored to satisfying the growing global demand for protein-rich, high-quality foods.

Discover our high-quality wheat-based raw materials and their variety of applications! Here, you can taste, e.g. vegan bacon, vegan chicken pops, high protein muffins or other delicious protein snacks.

We look forward to your visit at our booth 6G140.

Starch Europe announces 60th anniversary campaign with launch of new StarchinFood.eu website

Brussels, Belgium 20 May 2019 – 2019 marks the 60 year anniversary of Starch Europe, the trade association representing the European starch industry.

To celebrate this, Starch Europe and their members will be organising a series of actions throughout the year, as the European starch industry celebrates its long and proud history and looks forward to a bright future.

Announcing the launch today of the newly redeveloped online information platform StarchinFood.eu, the first milestone in this year’s anniversary activities, Jamie Fortescue, Managing Director of Starch Europe, stated:

“The plant-based ingredients produced by the EU Starch industry come in many variations with different functions and uses. Thanks to their versatility, these ingredients are widely used by food manufacturers to offer the everyday food that consumers enjoy. This in turn has created an increasing appetite for reliable information about our ingredients.”

Starch in Food now becomes a true digital platform for all stakeholders, including consumers interested in food, with timely fact-based information as well as questions and answers, catering for many different levels of interest. In-depth information on starch-based ingredients, science and media corners for those who want to dig deeper, and a new look and feel all combine to create a reliable source of sound science-based information”, he said.

Throughout 2019, Starch Europe will organise multiple activities, including an events campaign which will be launched at the association’s annual conference on 15 October and which will see its members hosting events across Europe to share stories on starch in food.

Wheat for meat – Loryma at IFFA 2019

Changing consumer behaviour, a new awareness when it comes to sustainable and healthy nutrition, and the development of new food concepts for a constantly growing global population are challenges the meat industry has to respond in the mid-term. Loryma provides natural, sustainable and economically-priced solutions. The wheat-based raw materials of the food ingredients manufacturer facilitate greatly improving meat products’ appearance, crispness, taste, stability, cooking ability, and sensory properties, in addition to increasing their nutrient value and volume. Furthermore, textured wheat proteins can be used to produce tasty, nutritious and healthy veggie alternatives.

True to the motto of “Wheat for Meat“ Loryma will be presenting its competence and wheat-based raw materials from the 4th to the 9th of May 2019 at IFFA in Frankfurt and show the meat industry new, sustainable and economically-priced possibilities for producing meat products or vegetarian and vegan alternatives. At booth D75 in hall 12.1 the experts of the food ingredients manufacturer will be available for all questions regarding the use and possibilities offered by wheat-based raw materials and functional blends in the food and meat industry.

We will be pleased to advise you about the varied possibilities with Loryma product assortment.

Loryma IFFA-contact

Loryma repositions itself.

Loryma has been a partner of the food industry for over 40 years. In the beginning, the focus was on the production of stabilizers and emulsifiers for sauces, mayonnaises and dressings for the delicatessen industry. A different field of activity, but with intersections. When Crespel & Deiters outsourced its food division in 2001 and took over Loryma, the transformation process of Loryma into a company of the Crespel & Deiters Group began.

Pioneering solutions for the food industry

Today Loryma is the specialist for wheat proteins, wheat starches and functional blends of wheat-based raw materials.

As part of the Crespel & Deiters Group, we benefit from 160 years of experience in dealing with the universal natural product wheat; a knowledge that flows daily into our work and the advice we give our food-producing customers. Thanks to the high quality standards within the Group, we are able to ensure consistently high raw material quality in the production and supply chain.

Optimisation of industrially produced food

As a supplier to the food industry, we optimise the quality, taste, appearance and cost-effectiveness of industrially produced foods because we know exactly what the function and effect of wheat products is in the customer’s manufacturing process and in the finished food. In addition, we see ourselves as a trendsetter force for innovative food products.

New appearance

In order to make this new bundling of forces visible to our customers in the market as well, we have worked on a new image that concentrates on our experience with wheat-based raw materials and their multifaceted possibilities.

Call us or send us an email! We will be pleased to advise you about the various possibilities with the Loryma product assortment.

Contact: info@loryma.de
T: +49 6251 1799-0