Wheat for the food industry.

The food industry is one of the most important industry sectors in Germany. The quality and variety of the food produced here industrially is a guarantee for high demand and sales at home and abroad. In order to maintain this success and expand it in the future, food producers have to react permanently and quickly to new food trends and the changing nutritional awareness of consumers. The sustainability of food is playing an increasingly important role. And the origin of raw materials is often being considered by end consumers. In addition, there is another major challenge: securing a comprehensive diet in view of an ever-growing world population.

The food industry has taken on the challenge to succeed at feeding the global population with high-quality and affordable food. Grain takes on a fundamentally large role. And wheat, with its high-quality nutrients, is the basis for particularly diverse applications. At Loryma, wheat is the basis for innovations and many products for the food industry. With wheat proteins, native wheat starches, modified wheat starches, wheat-based functional blends and innovative extrudates based on wheat and protein Loryma, as the manufacturer of food ingredients, helps to improve the stability, the texture and the flavour of industrially-produced food. In so doing, and in cooperation with the international food industry, Loryma is advancing the development of new, nutritious, efficient and tasty food.

Wheat-based food ingredients and extrudates for production in the food industry.

Wheat for meat – wheat-based food ingredients and extrudates for the meat industry: Textured wheat proteins by Loryma supports the meat industry in the expansion of their offer. With them, meat producers can manufacture nutritious, healthy vegetarian and vegan alternatives. Wheat-based thickening, texturising and stability systems, breadings, crumbs and coatings, and brine additives enhance, stabilise and protect veggie and meat products.

More effective production – wheat-based food ingredients and extrudates for the fish industry: Textured wheat proteins by Loryma can copy fish textures perfectly in a vegetable recipe. This offers the fish industry a future-proof expansion of its product range. Wheat starches, breadings, coatings and brine additives optimised fish products in production. Extruded crumbs on a wheat basis makes fish fingers & co. crispy and crunchy.

Future factor, veggie – wheat-based food ingredients and extrudates for food manufacturers with new food concepts: Extrudates by Loryma form the basis for many veggie and vegan products in the food industry. However, other extrudates such as crumbs also provide a crunchy and valuable vegetable protein and nutrient source for veggie meat, veggie fish, baked goods, snacks and cereal products.

Fail-safe ingredients – wheat-based food ingredients and extrudates for the baked goods industry: In the industrial production of bread, pastries, cakes and snacks, Loryma’s solutions score with application diversity and quality. Wheat proteins optimise the properties of the baked goods. Wheat starches make the crust crispy. Functional, wheat-based blends make product innovations possible. Crispies and Crumbs ensure more crunch.

Crispy nutrient values – wheat-based food ingredients and extrudates for the confectionery industry: Tasty, healthy and figure-conscious snacking are new requirements that the confectionery industry has to satisfy. With wheat starches, functional wheat-based blends and protein-rich extrudates by Loryma this is possible. They help to reduce sugar, carbohydrates and lactose in chocolates, bars and cereal snacks, enrich them with valuable nutrients and optimise the end-consumer product in terms of taste and crunchiness.

Quick & tasty – wheat-based food ingredients and extrudates for convenience and delicatessen products: Functional wheat-based blends, wheat starches and crumbs by Loryma help the manufacturers of convenience food and delicatessen products to make their products more stable and fail-proof in the applications with the end-consumer products.

Solutions for the meat industry and the fish industry

Textured wheat proteins for meat alternatives

Lory® Tex textured wheat protein with its meat-like texture, is ideal for the production of vegetarian and vegan meat alternatives, hybrid meat products as well as for protein enrichment of foods of new food concepts.

Textured wheat proteins for fish alternatives

Lory® Tex textured wheat protein can perfectly mimic vegetabel fish alternatives  such as fish sticks, salmon fillets, halibut or cod fillets.

Wheat starch

Our wheat starches can be used as sticking starches in various coating systems such as, for instance, wet coatings, dustings or dry coatings or to optimise the texture of meat products.

Functional wheat-based blends

Our functional wheat-based blends stabilize as well as improve binding, adhesion and emulsifying properties in meat and meatless applications. Thus, the ingredients guarantee specific sensory properties and an optimal shape of the end product. Manufacturers can thus produce crispy, cookable, stable and high-quality foods without compromising on taste.

Crumbs

The Crumbs Lory® Crumb on the basis of wheat, maize, rice or potato are extrudates used as breadcrumbs for crispy, crunchy breadings. The crumbs have special properties for texture and crunchiness. They are available from Loryma as powder, granules, fibrous products and oval/spherical products.

Solutions and products for vegetarian and vegan food

Textured wheat proteins

Lory® Tex wheat texturate is ideal for making vegetarian and vegan alternatives such as, for instance, vegan burger patties, meat balls, chicken nuggets, fish fingers or sausages. The vegetable texturate can be used as a one-hundert per cent plant-based source of protein.

Functional wheat-based blends

Our functional wheat-based blends provide stabilised as well as improved binding, adhesion and emulsifying properties in non-meat applications. Thus, we guarantee the wheat-based food ingredients specific sensory properties and an optimal form of the end-consumer products. Producers from the food industry can thus make healthy, sustainable and high-quality food without compromising on taste.

Crumbs

Lory® Crumb are crumbs based on wheat, maize, rice or potato that provide crispy, crunchy breading for vegetarian and vegan meat and fish alternatives and protect the end-consumer product during preparation when frying or deep-frying.

Solutions and products for the baked goods industry

Wheat proteins

Wheat gluten by Loryma optimises pastry properties such as pore formation, crumb formation and volume.

Wheat starch

The highly functional Loryma wheat starches have an optimal effect on both the dough properties and the desired crumb texture. They make biscuits crispy, muffins fluffy and keep bread fresh for a long time.

Our new wheat starch Lory® Starch Opal fixes seeds and grains and ensures appetizing shine. She is characterised by a very low cold viscosity.

Functional wheat-based blends

Loryma’s 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. For example, high binding performance along with protein enrichment and the option of reducing sugar.

Crispies

Biscuits, cheese biscuits, granola biscuits and much more are given a crunchy bite and unique mouthfeel with the Lory® Crispies based on wheat, maize, rice or quinoa. They add valuable nutrients as well as dietary fibre to the end-consumer product and, with different source cereals, offer raw materials for the consumers’ different lifestyle demands.

Crumbs

The Lory® Crumb extrudate, on the basis of wheat, maize, rice or potato provide the desired binding and texture in cakes and pastries. In fruit cakes, Lory® Crumb serve as a barrier between the fruit and the pastry.

Solutions and products for the confectionery industry

Wheat starch

Wheat starch by Loryma is used as a vegan gelatine substitute. The low hot viscosity ensures a pourable, yet quickly solidifying mass without tailing, with high solids content and low water content. In particular, small-grain wheat starch such as Lory® Starch Iris from Loryma is ideal in coatings for nuts, crispies, chocolate, and other chunky goods.

Functional wheat-based blends

Loryma’s functional, wheat-based blends are available as protein- and fibre-rich compounds, as well as low-sugar binding compounds for the production of cereal snacks, which provides an alternative to conventional sugar-based and sugar-containing stabilisation systems.

Crispies

Crispy chocolates, chocolate products and crispy bars can be realised ideally with Lory® Crisp crispies based on wheat, maize, rice or quinoa. They provide crunchiness and flavour and lots of healthy nutrients in the end-consumer product. Wheat Crispies offer valuable ingredients, maize crispies plenty of protein, rice crispies all important nutrients and quinoa crispies alternatives for allergy sufferers.

Protein crispies

High protein Crispy snacks are trending With the High Protein Crispies Lory® IsoCrisp based on wheat, whey or milk, protein chocolates, bars and anything that can be made crunchy can be produced crunchy and with lots of valuable vegan or vegetarian protein. New low-carb product innovations are easy and cost-effective with Lory® IsoCrisp.

Solution and products for convenience- and delicatessen products

Wheat starch

Thanks to high heat, acid and shear stability, plus good emulsification, the hot and cold swelling Loryma wheat starches can be used for various manufacturing processes – from cold production to sterilisation of fillings, sauces and toppings. In the applications, they act as binders, stabilisation systems and thickeners.

Functional wheat-based blends

The Loryma stabilisation systems are used to support bonding, adhesion and emulsification, while ensuring the consistent quality and high level of success assurance of convenience products.

Textured wheat proteins

Lory® Tex wheat texture is ideal for making vegan delicatessen salads such as vegan meat salad, vegan tuna salad or vegan egg salad with bacon. Delicatessen products at its finest, but completely free of animal ingredients.

Solutions and products for sport nutrition

Crispies

Nutrifood for health-conscious consumers gets plant-based ingredients with many valuable nutrients with the Lory® Crisp crispies based on wheat, maize, rice or quinoa. Muesli bars, breakfast cereals, toppings for yoghurt and much more are optimised in their production and presentation with Lory® Crisp and given a delicious crunchy crispiness.

Protein crispies

For consumers who pay attention to their nutritional intake and for fitness enthusiasts and athletes, sports nutrition is an essential building block in the diet. For low-sugar breakfast cereals, mueslis, sports nutrition and protein snacks, the High Protein Crispies Lory® IsoCrisp based on wheat, whey or milk are healthy, nutrient-rich crunchy ingredients.

Wheat starch

Our resistant wheat starches can replace a part of the flour and reduce the calorie content in the starch-based foods. The result is characterised by a reduced sugar content and an attractive proportion of vegetable protein and dietary fibre.

Solutions and products for cereals

Textured wheat proteins

The textured wheat proteins Lory® Tex are the ideal ingredients for cereal products. They enrich the cereals with valuable vegetable proteins and dietary fibres as well as providing more stability for muesli bars & co.

Cereal Binder

For high protein snacks you can use Lory® Bake Cereal Binder. The wheat-based vegan binder has a high protein content with little sugar. This makes it ideal for food manufacturers to bind sweet, savoury and savoury protein cereal snacks and new innovative products.

Crispies

Lory® Crisp on the basis of wheat, maize, rice or quinoa are plant-based extrudates. They enrich cereal snacks, muesli bars, breakfast cereals and mueslis with many valuable nutrients and ensure a crunchy crispness of the end-consumer product.

Protein crispies

Lory® IsoCrisp protein crispies are a valuable source of vegetable protein, especially for cereals with reduced sugar content. Based on wheat, whey or milk, they provide crispy crunchiness.