Wheat proteins by the producer Loryma: Optimisation of nutritional value and texture

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 because they are rich in valuable amino acids. As a result, the wheat proteins by the producer Loryma can be used in many applications and, above all, for the substitution of animal protein in industrially produced foods.

 Improve the form and stability of baked goods with wheat protein gluten by the producer Loryma

Versatile: Drei Hasen Vital Wheat Gluten by the Producer Loryma.

The wheat protein gluten is also known as glue protein or glue. Drei Hasen Vital Wheat Gluten is separated as an elastic wet gluten by extraction from wheat flour with drinking water and is then gently dried. Thanks to the particularly gentle drying, the wheat protein retains its full vitality. Wheat gluten is a versatile processing aid in industrial food production. Loryma’s Drei Hasen Vital Wheat Gluten provides a wheat 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.

Drei Hasen Vital Wheat Gluten
Food ingredients producer Loryma offers textured wheat proteins as protein-rich, healthy solutions for future-oriented food concepts

Functional: The hydrolysed wheat protein by the producer Loryma

Water-soluble wheat protein optimises both the physiological nutritional profile, as well as other product characteristics such as texture and processing. The functional properties result from the gentle enzymatic hydrolysis of vital wheat protein. The protein powder is easy to dose and forms a homogeneous dispersion in water, making it ideal for application as a plant-based source of protein in a wide range of foods.

Hydrolysed wheat proteins

Trend towards vegetable proteins (wheat 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. With the vegetable proteins made by the producer Loryma, we can largely replace animal proteins. Wheat proteins are a good source of vegetable protein. Here, for instance, wheat proteins not only help satisfy protein needs; they also have many beneficial health properties. By using wheat proteins, the food industry can enrich its 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 constantly increasing vegetarian or vegan diet cannot only be healthy, but also provide the answer to the global challenges of food in 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. The 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. With an estimated up to ten times higher meat price by the year 2030, meat cannot be a daily or mass-produced food. Textured vegetable proteins made by the producer Loryma provide an economical and sustainable alternative for the production of meat and fish replacers.