Wheat protein: Optimisation of nutritional value and consistency.

Consumers increasingly want to eat a healthy and varied diet. Changing dietary behaviour determines current and future food supply. Vegetable proteins, and especially wheat proteins, are particularly well suited to creating new nutritious food concepts. They have a high nutritional value due to their wealth of valuable amino acids. As a result, wheat proteins can be used in many applications and, above all, for the substitution of animal protein in industrially-produced foods.

Trend towards vegetable proteins.

For ethical and environmental reasons, more and more people refrain from using animal products. And those who incorporate meat into their diet also need herbal ingredients to balance their daily diet. Vegetable proteins can largely replace animal proteins. Wheat proteins are a good source of vegetable protein. For example, wheat proteins not only help meet protein needs, but also have many beneficial health properties. By using wheat proteins, the food industry can enrich their products with vital nutrients such as high-quality amino acids, unsaturated fatty acids, highly digestible proteins, minerals, vitamins and carbohydrates.

Textured wheat proteins as high-quality substitutes for meat and fish.

A more vegetarian or vegan diet can not only be healthy, but also the answer to the global challenges of the food of the future. Animal protein is available only to a certain extent. Conventional animal husbandry is increasingly hampered by high costs and expenses as well as diminishing consumer acceptance. Meat also has negative balance sheets when it comes to resources. Meat production requires a high demand for raw materials and water and also produces a lot of CO2. All this will make meat a luxury product in the future.  Textured vegetable proteins provide an economical, ethical and sustainable alternative for the production of meat and fish replacers.

Versatile: The Drei Hasen Vital Wheat Gluten by Loryma.

The wheat protein gluten is also called gluten protein or glue. Drei Hasen Vital Wheat Gluten is separated as an elastic wet gluten by extraction from wheat flour with drinking water quality and is then gently dried. Due to the particularly gentle drying, the wheat protein retains its full vitality. Wheat gluten is a versatile adjunct in industrial food production. Loryma Drei Hasen Vital Wheat Gluten provides a protein mixture of amino acids, which binds well with water, is elastic, has a stabilising and shaping effect, contributes to crumb formation and freshness in the pastry and is packed with flavour. For baked goods, Drei Hasen Vital Wheat Gluten is indispensable for the consistency of the products.

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Improve the form and stability of baked goods with wheat protein gluten by the producer Loryma
Food ingredients producer Loryma offers textured wheat proteins as protein-rich, healthy solutions for future-oriented food concepts

A promising future: The textured wheat protein by Loryma.

Proteins are an important constituent part of balanced nutrition due to their high nutritional value. Textured wheat protein by Loryma offer the basis for new food concepts and sustainable food innovations. The wheat texture consists mainly of wheat protein and is ideal for meat/fish replacers and as a texturizer for vegetarian and vegan products as well as protein fortification, besides having many other uses. Thus, the textured wheat proteins by Loryma offer healthy, efficient and pragmatic solutions for the future challenges of the food industry.

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